Olive Oil — Production in Portugal

Portugal: Olive Oil — Production was 188 1000 t in 2023. ▲ Rising

Latest (2023)
188 1000 t
Change on year
up 28.8%
World rank
5th
of 34 countries
All-time high
244 1000 t
in 2021
All-time low
61 1000 t
in 2012
Years of data
14
2010–2023

Olive Oil — Production in Portugal, 2010–2023

501001502002502010201620232010: 70 1000 t2011: 82 1000 t2012: 61 1000 t2013: 98 1000 t2014: 63 1000 t2015: 119 1000 t2016: 84 1000 t2017: 160 1000 t2018: 118 1000 t2019: 166 1000 t2020: 115 1000 t2021: 244 1000 t2022: 146 1000 t2023: 188 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for olive oil — production in Portugal is 188 1000 t, measured in 2023.

Compared with earlier readings it is up 28.8% on the previous year and up 91.8% over ten years.

Over the whole period, olive oil — production in Portugal peaked at 244 1000 t in 2021 and was at its lowest, 61 1000 t, in 2012.

Portugal ranks 5th of 34 countries on this measure, in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 102.1 1000 t 61 1000 t 166 1000 t 10
2020s 173.25 1000 t 115 1000 t 244 1000 t 4

Countries ranked near Portugal

  1. 2 Italy 372 1000 t compare
  2. 3 Greece 365 1000 t compare
  3. 4 Tunisia 219 1000 t compare
  4. 6 Morocco 130 1000 t compare
  5. 7 Algeria 88 1000 t compare
  6. 8 Egypt 40 1000 t compare

See the full ranking of 60 places →

More agriculture & rural data for Portugal

All data for Portugal →

Frequently asked questions

What is olive oil — production in Portugal?
Olive oil — production in Portugal was 188 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest olive oil — production recorded in Portugal?
The highest recorded value was 244 1000 t in 2021.
What is the lowest olive oil — production recorded in Portugal?
The lowest recorded value was 61 1000 t in 2012.
How does Portugal rank for olive oil — production?
Portugal ranks 5th out of 34 countries with data for 2023.
Is olive oil — production rising or falling in Portugal?
Over the last ten years it is up 91.8%. The long-run trend across the full record is rising.
Where does this Portugal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — Production. Statizoid updates them automatically from the source API.

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Olive Oil — Production in Portugal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/olive-oil-production-2/portugal/

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About this data

Indicator
Olive Oil — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
60 places, 802 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.