Olives Around the World

The olive has always played a key role in the development of commerce in the Mediterranean cultures. Today it is a crop of major economic importance in many countries throughout the world.

The olive tree is grown around the world. Olive trees originated from a dry, subtropical climate but are well-suited to extreme environmental conditions such as drought and high temperatures. Although the olive requires aerated soil, it can adapt itself to a wide range of different soil types and temperatures. The map above shows the climatic range of where the olive tree is grown.

Over 1 billion olive trees grow on 6 of 7 continents in 20 countries around the world.
AFRICA: Algeria, Egypt, Libya, Morocco, and Tunisia
MIDDLE EAST: Cyprus, Israel, Jordan, Lebanon, Syria, and Turkey
ASIA: China
AUSTRALIA
EUROPE: Spain, Greece, Italy, Portugal, France, and Yugoslavia
NORTH AMERICA: United States (California, Arizona, Georgia and Texas), and Mexico
SOUTH AMERICA: Argentina, Peru, and Chile
Over 15 million acres of olives are planted worldwide. Ninety percent of those border the Mediterranean.
The annual olive harvest is nearly 10 million tons. Over 1 million tons are processed as table olives, and the balance is pressed for olive oil.

United States

California produces nearly all the olives in the United States; over 26,000 acres.
Manzanilla olives represent over 70% of the olives grown here. Other varieties are Sevillano, Mission, Ascolano, and Barouni. Most olives become California black ripe olives.
Georgia Olive groves in 2019 grows mostly three varietals: arbequina, koroneiki, and arbosana with a quickly growing acreage market.

Italy

Together with Spain and Greece, Italy is one of the leading EU olive oil producers. Italy uses approximately 1.1 million hectares of cultivated land for growing olives that are later turned into olive oil. In the past years, Olive trees are grown across the whole Italian peninsula. The most important olive growing areas are in the Apulia region, which accounts for 45% of the total olive growing area; Calabria (19%); Sicily (10%); Campania (7%), Lazio (5%), Tuscany and Sardinia (3% respectively), Basilicata and Umbria (2% respectively); with the rest of the surface area found in Molise, Liguria.

Spain

Spain is the world's largest exporter of table olives. The majority of its exports are the Spanish-style pimento-stuffed green olives.
The varieties grown in Spain are Manzanilla, Hojiblanca, and Gordal. Manzanillas produce the best-tasting table olive, while Hojiblancas are used primarily for olive oil production and make marginal quality table olives. Gordals are known as Queen olives.

Greece

Greece grows more than 1,500,000 acres of olives.
Greek olives include Konservolia, Halkidiki, and Kalamata. Kalamata olives are allowed to ripen on the tree until their skin turns purple-black.

Morocco

The olive is the predominant fruit tree in Morocco.
Morocco grows Picholine Marocaine and Zitoun olives, and they are used in both table olives and olive oil.

Trees on our Farm

In Addition to our original planting of Arbequina (Spain), Picual (Spain) and Tosca (Spain) trees have the following varieties:

Salonenque (France), carrying the name of Salon-de-Provence, is a cultivar of olives grown primarily in Provence. Though it is used for producing oil, and gives a good yield, it is valued primarily as a table olive. It is produced as a so-called cracked olive, which means that the fruit is cracked to speed up the curing process. added 2018

GROSSANE also known as: GROUSSAN Area of France, Resistant to cold, draught and Verticillium Wilt. Planted widely in the Bouches-du-Rhone. This variety is very vigorous with an erect habit and medium density to the canopy. The leaves are lanceolate and of medium length and width. added 2024

PICHOLINE Also known as: COIASSES, COLIASSE, FAUSSE Area of origin: France, medium vigor with a crown of an open shape and upright growth. The fruiting branches are generally pendulant and well spaced. The leaves are ellipsoidal, lanceolate, large, flat surfaced and of a light green color. A rustic variety used for both table fruit and oil that is widespread in France. Picholine is an early producer and adapts easily to varied climates and soils. added 2024

Tanche (Greece), probably the best known French olive cultivar,[1] is grown primarily in the Drôme and Vaucluse regions of southern France. It is often referred to as a perle noire, the "Black Pearl of Provence". The Tanche is said to have been introduced to France by the Greeks of Massilia, around the fourth century BC. added 2018

Italy: Lucca Olive Tree is a high yielding tree, which is used for high amounts of olive oil. has good frost resistance and is probably closely related to the Tuscan Italy Frantoio. The Lucca Olive itself was developed at the University of California, Davis by Professor Hartman. 2018

Coratina: Along with the Leccino and Frantoio varieties, Coratina olives are one of the most popular cultivars in Italy. Originally from the southern Italian region of Puglia, the olives are highly adaptable .Due to this adaptability, Coratina olives have been proven viable cultivars in many places. However, the variety is not commonly grown outside of Italy, in part, due to the non-uniform shape of the olives, which makes harvesting more difficult. Since we hand harvest this is no problem. Coratina trees produce large and rounded olives with an oil yield of up to 25 percent. The oil is generally characterized as robust and bitter and is also touted for its high polyphenols and other antioxidants.

Also from Italy on our farm: Nocellara Del Belice, Itrana, Moraiolo (new additions) 2022 Taggiasca (new addition 2023

Tunisia: The Barouni olive variety is grown almost exclusively in Tunisia, and primarily for table olives. We are fortunate to have access to some trees that were brought to Northern California forty years ago. We know of one other premium olive oil producer that uses Barouni as a major component in its production in the US, but we love it for its exotic overtones and rich pungency. This oil reminds us of the old style olive oil produced in southern Italy half a century ago. Use Barouni to add lustiness. The Barouni’s unique character makes it ideal for vinaigrettes with balsamic vinegar, roasts of lamb and beef, and dressing grilled veggies, especially red peppers, zucchini, and eggplant.

Tunsia: Chemlali new addition 2022

Croatia: Oblica new addition 2022

Olive Trees From Around the Globe

On our farm we have over 10 varieties of olive trees

Southern Climate Great for Olives

Feasbility Study for High humid growing conditions