FT pronounces Spanish olive oil superior to Italian, reigniting Puglia quality debate

The Financial Times published a column on Tuesday arguing that Spanish olive oil is 'far superior' to Italian, a claim that cuts deep in Puglia, the region that produces roughly 40 percent of Italy's olive oil. The piece, written by an FT journalist, contends that Spanish producers have invested more in modern milling technology and quality control, while Italian oil often trades on reputation alone.

The article strikes at a vulnerable moment for Puglia's olive sector. Foreign press coverage in recent years has documented the devastation caused by the xylella bacterium, which has killed millions of olive trees across the Salento peninsula, and the region's struggle to replant with resistant varieties while maintaining its centuries-old image of artisan quality.