Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers’ use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers’ knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality.

Background: Reducing salt in bread is considered a straightforward, cost-effective public health intervention and is implemented in several countries, either voluntarily or through legislation. A Memorandum of Understanding (MoU) was signed in Greece in 2016, setting a voluntary maximum salt content of 1.2% in artisanal bread. This study aimed to evaluate the effectiveness of the MoU and assessed the potential impact of reducing salt in bread on overall salt intake, using the MoU target and the relevant WHO global sodium benchmark. Methods: Artisanal bread samples (n = 253) randomly collected from different parts of Greece in 2024 were analyzed for salt content and compared with samples collected in 2012 (n = 220). Salt intake from bread was estimated using data from the Hellenic National Nutrition and Health Survey (HNNHS), and modeling scenarios were conducted. Results: The MoU and related voluntary awareness activities were ineffective as a strategy to reduce salt in bread. The mean salt content in bread in 2024 was 1.41 (0.30)%, representing a 6.8% increase compared to 1.32 (0.31)% in 2012. Only 19.4% of samples in 2024 contained ≤1.2% salt, compared to 31.8% in 2012. Full MoU compliance would enable an additional 3.1% of Greek bread consumers, currently exceeding 5 g in their daily salt intake from foods alone, to reduce their intake to below 5 g. This would rise to 6.2% if the WHO sodium benchmark was implemented. Conclusions: A mandatory salt limit, aligned with the WHO global benchmark, is urgently needed to support national reformulation strategies. This work can contribute to European and international discussions on food reformulation.