Olive Oil Is Cheaper Than a Year Ago: What EU Data Shows

In short: The European Commission published new weekly olive-oil market data on 14 September 2026. For extra virgin olive oil, national quotations for the week from 31 August to 6 September were €348.74 in Spain, €347.50 in Greece and €362.50 in Portugal per 100 kilograms. Compared with the equivalent week in 2025, these figures are down by about 12.5, 15.3 and 11.8 percent respectively. This is a clear signal at producer and wholesale level, but not a promise about the price of a bottle in a German supermarket.

Olive-oil prices have been particularly volatile since the severe harvest losses and price surges of recent years. The Commission’s new file is therefore more useful than isolated promotional prices: it brings together weekly reports from producing countries and makes trends comparable. Anyone wishing to apply the data to their own shopping must nevertheless understand exactly what is being measured — and what is not.

Comparing the latest figures

In Spain, the quotation rose slightly week on week from €345.90 to €348.74 per 100 kilograms. Greece, by contrast, reported a fall from €360.00 to €347.50. Portugal moved up from €345.00 to €362.50. Such weekly movements can be influenced by volume, region, quality and the timing of reports. They do not reliably indicate that a retailer will change its shelf price in the same week.

The year-on-year comparison is more informative: Spain reported €398.39 for the equivalent week in 2025, Greece €410.16 and Portugal €411.00 per 100 kilograms. The latest values are therefore markedly lower in all three countries. Italy is listed at €485 in the file; because its series of individual year-earlier reports is less complete and highly regional, it is deliberately not presented here as a general percentage trend.

Why this is not the German retail price

The EU series records national market prices at origin or at upstream trading stages. The price of a 0.75-litre retail bottle also includes bottling, glass or metal packaging, labels, transport, storage, quality control, distribution, VAT and the retailer’s margin. Many companies also buy under contracts whose prices and terms do not match the latest weekly value.

Product category matters as well. “Extra virgin olive oil” is a legally defined grade, but origin, harvest date, cultivar, flavour, organic certification and pack format still create price differences within it. An average for Spanish oil therefore cannot be converted directly into a German price per litre or compared with every Italian single-origin bottling.

The fair conclusion for consumers is that pressure on costs at origin is lower than it was a year ago, making lower final prices or more promotions plausible. Whether and when those changes appear depends on suppliers’ purchasing contracts and stocks. One week does not yet establish a lasting downward trend.

How to compare offers sensibly

1. Check the unit price: Bottles of different sizes can only be compared fairly by looking at the price per litre.
2. Check grade and origin: Extra virgin olive oil, virgin olive oil and refined olive oil are not the same product. Origin information should suit the flavour and use you want.
3. Choose a smaller amount if you use little: A large promotional container only saves money if the oil is used before it loses a noticeable amount of aroma.
4. Choose dark packaging: Light and heat accelerate ageing. Dark glass or a tin protects oil better than a clear bottle left in sunlight.
5. Smell and taste after opening: Rancid, dull or waxy notes indicate a quality problem. The date alone is no substitute for checking with your senses.

Which olive oil suits which dish?

An aromatic extra virgin olive oil brings bitterness, fruitiness and often a peppery finish. It suits salads, dips, soups as a finishing oil and many dishes from Mediterranean cuisine. A powerful oil is not automatically better: a gentler variety may be more harmonious with delicate fish, vegetables or desserts.

Germany’s consumer advice service makes a practical distinction between aromatic cold-pressed oils for cold dishes and refined oils for higher-temperature cooking. Virgin olive oil can generally be heated, but high temperatures and long cooking reduce its aroma. For very hot frying, a refined oil labelled for that purpose is often the simpler choice. More everyday ideas are available in Kochzauber’s vegetables and ingredients sections.

Storage is part of the price comparison

Olive oil should be tightly closed and kept in a dark, relatively cool place — but not necessarily in the refrigerator. It may turn cloudy or form flakes there; this is generally reversible, but makes daily use less convenient. A spot directly beside the cooker or a sunny window is much less suitable. Oxygen, light and heat break down aromas.

If you rarely use olive oil, a smaller bottle can be more economical despite its higher price per litre. Leftover oil that has lost its flavour is neither enjoyable nor a saving. A sensible stock decision therefore combines unit price, personal consumption and a suitable storage place.

What will matter in the coming weeks

Weekly data can fluctuate before a new harvest season becomes clear in the market. Harvest volumes, temperatures, rainfall, pest pressure and existing stocks in the main producing countries all matter. Exchange rates and the costs of energy, glass and transport also affect the final price. A sound forecast therefore requires several consecutive reports rather than a single data point.

Households have no reason to stockpile. Anyone who finds a good offer on an oil that suits their taste can cover their normal needs. The current evidence favours comparing prices calmly rather than building excessive stocks for fear of an immediate shortage.

Conclusion: relief at origin, but no automatic shelf-price change

The EU data released on 14 September shows lower quotations for Spain, Greece and Portugal than a year earlier. This is genuine relief at an important stage of the market. It does not, however, mean that every bottle in Germany must immediately become cheaper by the same percentage.

The best practical conclusion is straightforward: compare unit prices, note the grade and origin, buy only a suitable quantity and protect the oil from light. That is how a less expensive market can become a real benefit in the kitchen.

Sources and status

• European Commission: Olive oil — detailed information on prices, data file published on 14 September 2026; latest reporting week 31 August to 6 September 2026.
• European Commission: Olive oil market prices, XLSX dataset containing national and regional weekly series.
• Verbraucherzentrale: Cooking oils: which ones are suitable for what?, updated on 5 August 2026.

Author: Kochzauber editorial team. Information and last updated: 15 September 2026. The prices are market observations, not a forecast or buying recommendation. The cover image is an editorial illustration.