Is There a Country or Region That Produces Better Olive Oils Than Others?

NO! There are 1,200 varieties of olives, mainly grown around the Mediterranean Basin, which accounts for 95% of the world's production.

Some olive varieties, by nature, have better physicochemical and organoleptic qualities than others. These "super-olives" are found here and there around the Mediterranean.
Beyond the varieties, there’s the human factor—the miller. It’s truly the miller who will optimize the qualities of a fruit when extracting its oil.

The time between harvest and grinding, the temperature during malaxation, the methods of separating solids from liquids, whether or not there’s forced filtration… There are expert and/or knowledgeable millers in every Mediterranean country! Owning olive trees doesn't make you an olive oil producer. When you bring your olives to the mill, it is the mill master who will turn those olives into olive oil.
So, don’t get hung up on the origin they sell you—Italy, Spain, or France—it doesn't matter, except perhaps for the pleasure of knowing the origin...

The global annual production of olive oil is around 3,000,000 tons, half of which is produced by Spain, followed distantly by Italy, Greece, and Tunisia. A lot of olive oil is traded in bulk between countries before ending up in beautiful bottles.

Trust the producer, who is the guarantor of the quality of their production, rather than the region or the aesthetics of a bottle.
For your information, France produces an average of 4,000 tons of olive oil, while it consumes… 66,000 tons! France, under French brands, sells seven times more olive oil than it produces!
Olive oil, like wine, chocolate, or coffee, is to be tasted. So, enjoy this virtuous liquid and travel through its flavors!

Alexis Muñoz - Producer & Expert in Sensory Analysis of Olive Oils