Olive growers have largely been spared the fate of wine producers, who are likely to suffer setbacks from the Kincade fire that raged through Sonoma county late last year.
The 2019 wildfire season has come to an end in California. In spite of being the smallest fire season since 2011 – in terms of acres destroyed – several blazes burned throughout the state’s olive-growing regions.
While wildfires destroyed cropland and residential properties in Kern, Monterrey, Los Angeles, Riverside, San Luis Obispo, Santa Barbara, Sonoma, Sutter, Tehama, Ventura and Yolo counties – all of which are olive producing regions – few farmers reported damage to their crops.
Neither we nor our grower partners in the state have had any of our orchards affected by the fires last fall.- Michael Fox, CEO of California Olive Ranch
The California Olive Oil Council (COOC) had previously estimated that the 2019 harvest in California would yield about 13,800 tons. While some in the sector believe this figure was a bit too optimistic, overall olive oil production is not expected to be impacted by the wildfires.
“I have heard that the periodic power shutdowns by the power companies in wildfire-prone areas during periods of high wind did affect at least one processor, and this may have impacted their operation for a limited period,” Dan Flynn, the executive director of the UC Davis Olive Center, told Olive Oil Times.
See Also:2019 Harvest News“I have not heard that the wildfires have been a major factor on olive oil quality and quantity, but I also have not had comprehensive discussions with growers about this,” he added.
Patricia King, the new executive director of the COOC, told Olive Oil Times that it was still too early to tell what the final harvest would be and did not comment on whether wildfires would have an impact.
“We will not know the final production until approximately late May, as we are currently in the process of certifying the oils,” she said.
Olive growers have largely been spared the fate of wine producers, who are likely to suffer much larger setbacks in light of the Kincade fire that raged through Sonoma county.
Olives survived the virulent fire season thanks to their wider window for harvest. Unlike wine grapes, which require harvesting during very specific windows, often as short as a single night, olives that will be pressed for oil can be viably harvested over several weeks or months.
Both grapes and olives are delicate fruits and are extremely sensitive to smoke damage, relative to heartier crops grown in the region such as almonds and garlic. The threat comes from volatile compounds called phenols found in wood smoke.
Any significant exposure during the life-cycle of the crop results in a condition called smoke taint. Smoke tainted fruits take on a characteristic burnt, ashy or medicinal flavor that can show up in wines or oils pressed from the exposed harvest, according to the Australian Wine Research Institute.
During inclement weather, wind can carry these damaging phenols hundreds of miles from an active fire, threatening crops across a much wider and more exposed area.
Many California olive growers simply harvested their olive crop before nearby fires threatened their livelihood with smoke damage. In a recent survey administered by Olive Oil Times, only two producers from the United States said that wildfires had impacted their production.
“We had a very strong harvest this season. We have produced some of the highest quality extra virgin olive oil in our 20-year history,” Michael Fox, the CEO of California Olive Ranch, told Olive Oil Times. “Neither we nor our grower partners in the state have had any of our orchards affected by the fires last fall.”
More articles on: 2019 harvest, California olive oil, natural disasters
Feb. 22, 2024
Oleotourism on The Rise in Central California
Riding the wave of the state's post-Covid recovery, olive farms and mills are increasingly popular destinations on California’s Central Coast.
Nov. 20, 2023
California Producers Celebrate Olio Nuovo
These producers say early-harvested and unfiltered Olio Nuovo accentuates olive oil’s best organoleptic and healthful qualities.
Jun. 2, 2024
37 Complete Olive Oil Times Sommelier Program in New York
Attendees from around the world will apply fresh knowledge on olive oil production, health benefits, culinary applications and more to their businesses and projects.
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.
Jan. 5, 2024
Experts Offer Pest-Control Tips for California's Hobby Growers
Hobbyists use organic practices to combat weeds and treat and prevent olive knot, yellow leaves, the olive fruit fly, peacock spot and Verticillium wilt.
Sep. 19, 2023
Data Will Define Next 25 Years at California Olive Ranch, CEO Says
California Olive Ranch grew from a single olive farm to the largest producer in the United States. Now, the company plans to harness the power of data to keep growing.
Sep. 28, 2023
Precise Irrigation Key to Long-Term Productivity
A drought-resistant crop, olives still need adequate watering. Researchers are optimizing irrigation to improve yield and quality.
Jun. 10, 2024
U.S. Sees Significant Growth in Organic Olive Oil Sales
In the past two years, organic olive oil sales in the U.S. have increased by ten percent while conventional extra virgin olive oil sales slipped.