Greece consumes more olive oil per head than any nation and produces a remarkably high share of premium extra virgin. The southern Peloponnese — Messenia, Laconia — and the island of Crete are its core, dominated by the small-fruited Koroneiki and its intense, grassy, peppery oil. The same region gives the world the celebrated Kalamata table olive. Greek oils are increasingly sold as named, single-variety, high-phenolic products rather than anonymous bulk.