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Italy is the world's second-largest olive oil producer and the largest olive oil exporter by value. Italian olive oil production is dominated by the southern regions: Puglia accounts for approximately 50% of total Italian production (with massive scale cultivations around Foggia, Bari, and the Salento peninsula); Calabria is the second-largest producing region; followed by Sicily, Campania, Lazio, Tuscany, and Umbria. Italy has an extensive network of DOP (Denominazione di Origine Protetta) and IGP (Indicazione Geografica Protetta) olive oil designations. Major DOPs include: Terra di Bari, Terra d'Otranto, Dauno, Collina di Brindisi, Penisola Sorrentina, Cilento, Bruzio (Calabria), Toscano IGP, Chianti Classico DOP, and several others. A distinctive feature of the Italian market is the re-export sector: Italy imports bulk olive oil from Spain (approximately 300,000–400,000 tonnes per year in a good harvest year), Greece, and Tunisia, blends and/or bottles it, and re-exports under Italian-label brands. This is legal when correctly declared (the label must state the country of origin of the olives), but has historically been a target for fraud enforcement. Italy's NAS Carabinieri (Nucleo Antisofisticazione e Sanità) and the ICQRF (Ispettorato Centrale della tutela della Qualità e della Repressione Frodi dei prodotti agroalimentari) conduct active food fraud enforcement in the olive oil sector.

For international buyers sourcing wholesale olive oil or cooking oil from Italy, the supply chain options range from: direct from Italian cooperative or estate producers (for DOP/IGP and premium EVOO — minimum volumes typically 1,000–5,000 kg for direct producer relationships; larger volumes from cooperative central bottling); Italian multi-origin packers/bottlers (for standard EVOO blends using Spanish, Greek, or Tunisian bulk, bottled and labelled in Italy — these offer higher volumes and more flexible pricing); and bulk Italian-origin EVOO from large Puglia processors (for buyers wanting a verified Italian origin at commodity prices). Italy also has a significant sunflower, soybean, and palm oil processing sector around the Po Valley and Adriatic port cities (Ravenna, Trieste, Venice/Porto Marghera). These processors supply the Italian food manufacturing industry and offer bulk refined oils for export. For any olive oil exported from Italy, the Certificate of Analysis must include: free acidity, peroxide value, spectrophotometric absorbency (K232, K270), wax content (for detecting pomace blending), and organoleptic panel assessment result for EVOO/virgin grades.