Refined Olive Oil Price Trend Analysis 2026: Price Drivers, Market Insights, Latest News, Supply Demand Analysis & Historical Prices

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Written ByNeha Gawande

Procurement Resource Database

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The global market for Refined Olive Oil experienced downward price pressure during the fourth quarter, driven primarily by abundant supply from major producing regions. Spain recorded its strongest harvest in several years, leading to export volumes that exceeded levels not seen since the early part of the decade. Production recovery following consecutive historically low harvests created ample availability across European markets. Tunisia achieved record harvest expectations, further contributing to global supply abundance. Export activity surged substantially, with Spanish shipments increasing significantly to key destinations including Italy and the United States. However, despite higher volumes, the value of exports declined considerably as unit prices fell sharply compared to the previous year. This pattern reflected widespread price compression across international markets. Portuguese markets experienced similar dynamics, with prices declining progressively through the quarter as domestic production improved and imports remained elevated.

Trade tensions emerged as low-priced imports from North Africa entered European markets, creating competitive pressures that weighed on domestic pricing structures. Allegations of irregular trade practices and concerns about market distortions prompted calls from producer organizations for tighter import controls. Consumer demand responded positively to lower prices, with domestic consumption increasing notably in several markets. Export earnings suffered despite volume growth, reflecting the challenging pricing environment that characterized the quarter.

About Refined Olive Oil

Refined Olive Oil is the olive oil derived from virgin olive oils through the refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of no more than 0.3 grams per 100 grams. Refined oil is generally tasteless, odourless and colourless. Many countries deem it to be unfit for human consumption, not due to safety concerns, but due to poor flavour.

Refined Olive Oil Product Detail

Cas Number
8001-25-0
Industrial Uses

Baking, Sautéing, Grilling and frying, Pharmaceuticals, Soap, Cosmetics

Synonyms

Olea europaea l. fruit oil

Supplier Database

Borges Agricultural & Industrial Edible Oils, S.A, The Sovena Group, Industrie Olearie F.lli Rubino SpA

Regional Coverage

Asia Pacific

China, India, Indonesia, Pakistan, Bangladesh, Japan, Philippines, Vietnam, Iran, Thailand, South Korea, Iraq, Saudi Arabia, Malaysia, Nepal, Taiwan, Sri Lanka, UAE, Israel, Hongkong, Singapore, Oman, Kuwait, Qatar, Australia, and New Zealand

Europe

Germany, France, United Kingdom, Italy,Spain, Russia, Turkey, Netherlands, Poland, Sweden, Belgium, Austria, Ireland Switzerland, Norway, Denmark, Romania, Finland, Czech Republic, Portugal and Greece

North America

United States and Canada

Latin America

Brazil, Mexico, Argentina, Columbia, Chile, Ecuador, and Peru

Africa

South Africa, Nigeria, Egypt, Algeria, Morocco

CurrencyUS$ (Data can also be provided in local currency)

Supplier Database AvailabilityYes

Customization ScopeThe report can be customized as per the requirements of the customer

Post-Sale Analyst Support360-degree analyst support after report delivery

Note: Our supplier search experts can assist your procurement teams in compiling and validating a list of suppliers indicating they have products, services, and capabilities that meet your company's needs.

Refined Olive Oil Production Processes

  • Production of Refined Olive Oil via Refining of Virgin Olive Oil

Refined Olive Oil is the olive oil obtained by refining any grade of virgin olive oil, which is extracted by crushing olives, the fruit of Olea europaea, with the help of an edge runner mill.

No solvents are used to extract the Refined Olive Oil, but it is refined with the help of charcoal and other chemical and physical filters. The refining process removes colour, odour and flavour from the olive oil and leaves behind a very pure form of oil that is extremely low in free fatty acids.

About the Author

Neha Gawande profile photo

Neha Gawande

Senior Lead Analyst

Delivering procurement intelligence and commodity research across automotive, oil & gas, chemicals, aerospace, and energy, helping sourcing teams decode complex supply chain data to sharpen purchasing strategies and achieve sustainable cost outcomes.

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