Olive oil production in Greece is at a critical crossroads, as it is simultaneously affected by the climate crisis, market distortions, and the structural inability of the agri-food system to ensure fair and stable prices for both consumers and small- and medium-sized producers. Despite the consistently high quality of Greek agricultural production and its strategic importance for the rural economy, regional cohesion, and public health, the sector’s sustainability is under threat.
The main risks include increasing market concentration, limited technical support and access to financing tools, as well as a lack of meaningful incentives for young people to enter the primary sector.
The text supports the the need for a new strategic approach to public policy, which will enhance climate resilience, the innovative capacity, and the long-term sustainability of small- and medium-scale olive oil production, while ensuring food security, product quality, and their accessibility to the general public.
