An estimate by the California Olive Oil Council reveals strong growth in the state's production and market share.
If California were a country, it would rank between Albania and Lebanon in terms of annual olive oil production, which is estimated to be 13,300 tons this year, according to figures released today by the California Olive Oil Council (COOC).
See Also:Complete Coverage of the 2016 Olive Harvest
While olive oil production is also found in other states including Texas, Florida, Georgia and Arizona, the bulk of American olive oil is from California, and today’s figure is in line with a November 2015 forecast by the International Olive Council that projected 14 million tons of U.S. output for the 2015/16 season.
The state’s suppliers now account for 5.8 percent of the olive oil consumed in the U.S., the COOC said in a statement; a dramatic increase from its 2 percent market share just a few years ago.
At the same time, olive oil giants including Spain, Italy and Greece are experiencing drops in production this season due to a confluence of climatic factors, fruit fly infestations and cyclical downturns. Italy, in particular, is expected to see half the output of last year.
While the figures reveal a growing industry poised to capture an ever-growing piece of the world’s second-largest olive oil market, it hasn’t been easy for producers in the state. A pathogen akin to “bulls eye rot” began spreading among olive cultivars commonly used for oil production over the summer and aggressive competition has driven fruit prices higher.
But amid the growing American appetite for high-quality olive oil the outlook for California producers is bright, said the COOC, which was recently awarded a third grant of $357,000 from the California Department of Food and Agriculture (CDFA).
The COOC’s executive director, Patricia Darragh, said, “The award will strengthen California agriculture overall by building partnerships that will advance the immense importance of both the olive oil segment and the overall agricultural community.”
More articles on: 2016 olive harvest, California olive oil, California Olive Oil Council
Jun. 12, 2024
Deoleo North America CEO Says Sustainability is Key to Growing Olive Oil Sector
Thierry Moyroud views Deoleo as guardians of the industry, prioritizing quality production and sustainable practices above all else.
Oct. 17, 2023
California Olive Farmers Create Pollinator Habitats to Boost Biodiversity
Farmers are cultivating native plants to reverse the effects of climate change on beneficial insect and pollinator habitats.
Jan. 18, 2024
Controlling Black Scale in California Groves
While the invasive insect does not impact oil quality, heavy infestations can reduce olive yields. The pest is expected to spread as California’s winters become milder.
Dec. 5, 2023
An Olive Oil-Centered Curriculum in California Seeks to Help an Ailing County
Despite its agricultural mite, Kern County suffers from elevated levels of food insecurity, obesity and diabetes compared to the rest of the state.
Dec. 14, 2023
California College’s Olive Harvest Brings Campus Together
Students and faculty members harvested the Los Angeles campus’s 130-year-old Mission trees to begin what officials hope becomes a new tradition.
Jan. 2, 2024
Agritourism Takes Off at Arizona’s Queen Creek Olive Mill
Tourism is key to the success of Queen Creek Olive Mill’s business and the promotion of extra virgin olive oil in Arizona.
Jul. 19, 2023
Researchers in California Test New Solutions for Olive Fruit Fly
Researchers at the University of California are testing a range of insecticide products for efficacy in controlling olive fruit flies.
Dec. 18, 2023
Reflections on 45 Years Championing Italian Olive Oil in America
Nearly half of a century after a chance encounter with an Italian olive oil producer, John J. Profaci looks back on his role in the American market.