Mexico Olive Oil Market Overview, 2030

Olive oil consumption in Mexico has seen a significant rise in recent years due to changing dietary habits, increased health awareness, and the growing influence of international cuisines, particularly Mediterranean diets. Traditionally, Mexican households relied heavily on lard, vegetable oils, and other locally sourced cooking fats for food preparation. However, with the widespread dissemination of information regarding the health risks associated with excessive saturated and trans-fat consumption, many consumers have begun seeking healthier alternatives, leading to a surge in olive oil adoption. The expansion of international trade and the ease of access to imported goods have further propelled this shift, with Mexican consumers now having access to high-quality extra virgin olive oils (EVOO) from leading producers in Spain, Italy, Greece, and even local artisanal brands emerging within the domestic market. Urbanization has played a key role in this transformation, as urban dwellers, particularly in metropolitan regions such as Mexico City, Guadalajara, and Monterrey, tend to be more exposed to global food trends and are more inclined to experiment with alternative ingredients in their daily cooking. The premium nature of olive oil has also positioned it as a product associated with affluence and a sophisticated lifestyle, making it a desirable commodity among middle- and upper-class consumers who prioritize gourmet food experiences. Despite its relatively higher price compared to traditional oils, the perceived health benefits, including its role in heart disease prevention, cholesterol regulation, and anti-inflammatory properties, have justified its growing demand. The increasing penetration of supermarkets, specialty stores, and online grocery platforms has made olive oil more widely available across different economic segments, reinforcing its presence in mainstream cooking and dietary habits.

According to the research report "Mexico Olive Oil Market Overview, 2030," published by Bonafide Research, the Mexico Olive Oil market is expected to reach a market size of more than USD 411.03 Million by 2030. The reliance on olive oil imports remains a defining feature of the Mexican market, given that domestic production is still in its early stages. Mexico is not a traditional olive oil-producing country, but recent investments in olive farming, particularly in regions such as Baja California and Sonora, indicate a growing interest in establishing a local supply chain. While Spain continues to dominate Mexico’s olive oil imports, Italy and Greece also hold notable market shares, contributing to the wide variety of available products. The global fluctuations in olive oil prices, driven by factors such as climatic conditions, agricultural policies, and supply chain disruptions, directly impact pricing strategies in the Mexican market. This has led to periodic shifts in consumer behavior, with buyers either trading down to more affordable olive oil blends or opting for smaller packaging sizes to maintain their consumption habits without significantly increasing household expenditures. The rise of online retail has played a significant role in market expansion, providing consumers with an extensive selection of both premium and budget-friendly options. E-commerce platforms enable direct imports and international shipping, making niche and specialty olive oils more accessible to discerning buyers. Additionally, the shift toward sustainable and organic agriculture has encouraged the growth of organic olive oil segments, appealing to environmentally conscious consumers. Government initiatives aimed at promoting healthier eating habits through nutrition labeling and awareness campaigns have also contributed to the increased acceptance of olive oil as a staple kitchen ingredient. The growing presence of gourmet food expos, health-focused trade fairs, and culinary workshops showcasing the versatility of olive oil in Mexican cuisine has further fueled its demand.

Mexican olive oil market caters to a wide range of consumer preferences and culinary applications. Extra virgin olive oil (EVOO) remains the most sought-after variety due to its superior taste, purity, and high nutritional value. Obtained through cold pressing without chemical processing, EVOO retains its natural antioxidants, polyphenols, and healthy fats, making it the preferred choice for raw consumption, salad dressings, dipping, and gourmet preparations. Due to its relatively low smoke point, it is not commonly used for deep frying or high-heat cooking, but it is widely appreciated for enhancing the flavors of traditional and contemporary Mexican dishes. Virgin olive oil, while similar to EVOO, has a slightly higher acidity level and a milder taste, making it a suitable option for consumers seeking a balance between quality and affordability. Refined olive oil, which undergoes processing to eliminate impurities and neutralize flavor, is preferred for applications requiring high-temperature cooking, such as sautéing and frying. Blended olive oils, which mix virgin and refined varieties, provide a cost-effective alternative for households and foodservice establishments seeking stability and consistency in culinary applications. Additionally, flavored and infused olive oils, incorporating ingredients such as garlic, herbs, chili, and truffle, have gained popularity among gourmet consumers and professional chefs looking to introduce unique flavors to their dishes. Pomace olive oil, extracted using solvents from residual olive pulp, remains a budget-friendly choice for bulk food preparation and industrial frying. The diverse range of olive oil types ensures that Mexican consumers can select products based on their taste preferences, cooking requirements, and financial considerations, facilitating a wider adoption of olive oil across different market segments.

Mexico’s olive oil market reflects the varied applications of the product across households, foodservice establishments, and non-culinary industries. Households represent a major portion of olive oil consumption, with families incorporating it into everyday meals due to its health benefits and culinary versatility. The increasing influence of digital media, nutrition-focused blogs, and cooking shows has contributed to higher awareness of olive oil’s advantages, leading to its gradual substitution for less healthy cooking fats. Urban populations, particularly younger generations with higher exposure to international cuisines, are more likely to integrate olive oil into their diets, whether in homemade dishes or as a premium ingredient in home-cooked gourmet meals. The foodservice and HoReCa (Hotels, Restaurants, and Catering) sector is another key driver of market growth, as chefs and restaurateurs emphasize quality ingredients to attract health-conscious diners. Mexican restaurants offering fusion cuisines, Mediterranean dishes, and contemporary gourmet experiences rely heavily on high-quality olive oils to elevate their culinary offerings. Beyond food-related applications, olive oil is extensively used in the cosmetics and personal care industry, where its natural moisturizing and anti-aging properties make it a valuable ingredient in skincare, haircare, and hygiene products such as soaps, body creams, shampoos, and conditioners. Pharmaceutical companies leverage olive oil’s therapeutic properties in medicinal formulations, herbal extracts, and dietary supplements aimed at improving cardiovascular health, digestion, and inflammation reduction. Industrial applications, including soap manufacturing, textile processing, lubricants, biodiesel production, and premium pet food manufacturing, further contribute to the expansion of the Mexican olive oil market.

The olive oil market in Mexico is also categorized by source, with conventional and organic production methods catering to different consumer priorities. Conventional olive oil, produced using standard agricultural practices involving fertilizers and pesticides, dominates the market due to its affordability and large-scale availability. This category is preferred by mass-market consumers, restaurants, and food manufacturers seeking cost-efficient solutions without compromising on basic quality. On the other hand, organic olive oil, extracted from olives cultivated without synthetic chemicals, pesticides, or genetically modified organisms (GMOs), appeals to health-conscious and environmentally aware buyers. Organic farming practices emphasize soil health, biodiversity, and sustainability, aligning with the preferences of premium consumers willing to invest in high-quality, ethically sourced products. The increasing demand for organic food products, driven by concerns over chemical residues and environmental impact, has prompted more retailers to stock organic olive oils. Certifications such as USDA Organic, EU Organic, and local organic seals have become key differentiators for brands targeting the premium segment.



The distribution landscape for olive oil in Mexico has expanded significantly, with multiple channels catering to different consumer demographics. Supermarkets and hypermarkets remain the most dominant retail outlets, offering an extensive selection of olive oil brands, packaging sizes, and price points. These retail spaces attract both budget-conscious and high-end buyers through promotions, in-store tastings, and exclusive product launches. Online retail has also witnessed exponential growth, allowing consumers to purchase specialty and imported olive oils with doorstep delivery. Specialty stores, including gourmet markets and organic retailers, cater to niche consumers who prioritize quality and authenticity. Direct sales channels, such as farm stores and cooperative networks, enable consumers to buy freshly produced, locally sourced olive oils. The foodservice industry sources bulk olive oil through wholesalers and distributors, ensuring consistent supply to hotels, restaurants, and caterers.

Considered in this report
• Historic Year: 2019
• Base year: 2024
• Estimated year: 2025
• Forecast year: 2030

Aspects covered in this report
• Olive Oil Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Type
• Extra Virgin Olive Oil (EVOO)
• Virgin Olive Oil
• Refined Olive Oil
• Others (Blended & Flavored Oils)

By End User
• Households/Residential
• Foodservice & HoReCa
• Cosmetics & Personal Care
• Pharmaceutical Industry
• Industrial & Others(soap and detergent manufacturing, textile and leather processing, lubricants, biodiesel production, wood polishing, and premium pet food)

By Source
• Conventional
• Organic

By Distribution Channel
• Supermarkets & Hypermarkets
• Online Retail
• Convenience Stores
• Specialty Stores
• Others (Direct Sales & HoReCa)

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to agriculture industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.