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Why Doesn’t the U.S. Produce More Olive Oil—And our impact
Why Doesn’t the U.S. Produce More Olive Oil—And How One Georgia Farm Is Changing That
Americans love olive oil. From gourmet kitchens to everyday family meals, extra virgin olive oil (EVOO) has become a staple in U.S. households—prized for its rich flavor and proven health benefits. Yet despite this growing demand, most of the olive oil on American shelves is still imported from overseas.
So why doesn't the U.S. produce more of it?
The answer lies in history, climate, and scale. While California has long led the charge in domestic production, high-quality olive oil cultivation has struggled to gain ground in other parts of the country—until now.
🌿 Leading the Way from Georgia
At Woodpecker Trail Olive Farm, we’ve proven that world-class olive oil doesn’t require a Mediterranean address. Nestled in Glennville, Georgia, our 6th-generation family farm has become a Southern pioneer in American olive oil production.
Since planting our first Arbequina trees in 2015, we’ve grown to over 10,000 trees across 20+ acres and multiple international varietals. Our farm’s commitment to sustainability, regenerative practices, and small-batch milling has earned us national and international recognition—including a Silver Award at the New York International Olive Oil Competition.
🫒 Georgia-Grown. Globally Respected.
At Woodpecker Trail, we hand-harvest and cold-press our olives within 24 hours to preserve maximum flavor, antioxidants, and health benefits. Our oil is certified extra virgin, low in acidity, and rich in polyphenols—qualities that rival some of the finest oils in the world.
We grow rare and climate-resilient varieties like Salonenque (France), Lucca (Italy), Barouni (Tunisia), and Oblica (Croatia), each selected for their adaptability to Georgia’s unique conditions.
🌱 The Future of American Olive Oil Starts Here
As climate patterns shift and consumer demand for domestic, traceable food grows, olive oil presents an exciting opportunity for American agriculture. At Woodpecker Trail Olive Farm, we're proud to be part of a new generation of growers redefining what’s possible—from Georgia soil to global tables.
Come Visit the Grove
Tour our olive orchard, taste award-winning EVOO, and learn how we’re helping build a better, more sustainable future for American olive oil.
Heritage-sustainability-Regenerative-quality
Why WP Trail Extra Virgin Olive Oil?
Oils are the ultimate expression of the land
Why WP Trail Extra Virgin Olive Oil?
As a NYIOOC award winning producer seeking to bring the extraordinary farms authentic produce to a wider audience. The World's Best Olive Oil is here!
Our mission. To provide consumers with the finest extra virgin oil, clear and transparent and absolutely without compromise.
Our olive oil is called First cold pressed meaning the extra virgin olive oil is made from the first milling of the olives, and during the milling process the olives and oil are not heated excessively. There are clear rules and standards producers follow to create extra virgin olive oil. You can count on our process.
Our oilve oil is high in polyphenols, which are antioxidant-rich and linked to various health benefits, low levels of free fatty acids (acidity) and they taste full-bodied and astonishing. Simply stated, a low level of free fatty acids is an indicator of a superior olive oil. So, an acidity level of 0.8 percent is average, 0.5 percent is good and 0.3 percent is considered the highest quality. WP Trail Olive Farm oils contain less than 0.2 percent free fatty acids, meaning the company only uses oils pressed from the best olives, and with the highest production standards. Measuring free fatty acids is a highly technical way to measure quality.
Quality over Quantity
Oils are the ultimate expression of the land
Why WP Trail Extra Virgin Olive Oil?
Where companies often sacrifice quality for quantity, our exclusive selection of extra virgin olive oil falls within the guidelines of the coveted “ International Olive Councils standards and is the world's only international intergovernmental organization in the field of olive oil and table olives ” – the highest standard of quality EVOO in the world. How the fruit was grown, transported and harvested, how it was milled into oil, and how the oil was packaged and bottled all provide the characteristics of an extra virgin olive oil.
Objective, verifiable chemical standards form the foundation of the UP grade. Chemical analysis has proven to be a fundamental indicator of sensory quality, predictor of perishability, and authenticity of olive oils.
Oils are the ultimate expression of the land
Oils are the ultimate expression of the land
Oils are the ultimate expression of the land
MILLIONS OF YEARS IN THE MAKING
More than 20 million years old this shallow sea basin area created an earth with gentle hills conducive to olive growing, with good drainage, constant rejuvenation , proximity to the sea and a perfect temperate climate.
MAXIMIZING THE ADVANTAGE
Today, consumers are becoming more aware of the advantages of US grown Georgia olive oil and in increasing numbers. A series of awards and accolades at international events has been instrumental in this progress, as too have numerous academic studies pointing to the benefits of olive oil consumption and highlighting the qualities of a premium olive oil as Woodpecker Trail Olive produces in particular.
Health Benefits of Extra Virgin Olive Oil
Oils are the ultimate expression of the land
Extra Virgin Olive Oil is rich in healthy monounsaturated fats; omega-3, omega-6, and oleic acid – the good fats. This fatty acid is believed to have many beneficial effects and is a healthy choice for cooking.
Benefits to
- Help lower your cholesterol
- Control insulin levels in the body
- Contains modest amounts of vitamins E and K.
But olive oil is also loaded with powerful antioxidants some of which have powerful biological effects.
Research has shown
- Strong anti-inflammatory effects
- Anti-allergens
- Protects against cognitive decline
- Protects against arthritis
- Reduces risk of diabetes and has cancer-fighting properties
It is also known to reduce the risk of heart disease and protect cells from damage.
Research shows that consuming between 25 and 50 mL (2 tablespoons) of Extra Virgin Olive Oil per day is associated with health benefits, especially for heart health (e.g. cholesterol and blood pressure health). Evidence shows that people who consume a Mediterranean style diet enjoy various health benefits. The Mediterranean style diet is now recommended by governments, scientists and health professionals as an example of a nutritional gold standard with a considerable body of evidence to support very significant beneficial effects on health and wellness. Source
Sustainability Regenerative Olive Farming Production
Close your eyes. Think of olive oil. What’s the first thing that comes to mind? Chances are it’s a typical Mediterranean meal. Or you’re transported to a beautiful olive grove.
These images define our perception of olive oil. They also tell the story of the industry’s success. But today, olive groves have an even greater significance—for the planet’s future.
Olive groves are a natural carbon sink. studies show that, by absorbing CO2, 1 acrea of olive trees can offset a person’s annual carbon footprint. Additionally, our farm invest in the sustainable farming practices so vital to protecting the soil and planet. Thanks to our drip irrigation system, we irrigate exclusively in the necessary quantities, not wasting a drop of this scarce resource. We commit ourselves every day to make the most of our olive groves, at the same time that we contribute to the environment, being more sustainable and with an abundant biodiversity with natural growing production techinques.
What a surprise!
REAL REVIEWS FROM REAL SHOPPERS: "Great Olive Oil: We were at a villa in Italy that has olive trees and the owner served us some recently pressed oil from her trees and it was wonderful with a fresh peppery taste. My first-time tasting Woodpecker Trail Olive Oil reminded of that oil in Italy, hard to believe it comes from South Georgia. I recommend this oil for dipping fresh sourdough or Italian bread in or serving with fresh home-grown North Georgia tomatoes in the summer. "