Taking on Goliath

Is Bigger Better in Olive Oil Farming?

Does a larger olive farm equate to better olive oil? The answer, rooted in our centuries-old traditions and commitment to quality, is nuanced.

Olive farms are typically measured by land area (hectares) and the number of trees. However, tree spacing is equally crucial.

• High-Intensity Farming: Characterized by densely planted trees trained like bushes in a hedge formation, this method relies heavily on machinery, irrigation, and synthetic chemical inputs. While seemingly efficient, it often compromises the natural growth patterns and health of the olive trees resulting in lower quality oil, while at the same time depleting water resources in already arid areas and contaminating scarce water with chemical runoff. Wildlife is also displaced or harmed by machinery used in this setup.

• Traditional Farming: Emphasizes wider spacing, allowing trees to thrive with ample sunlight and airflow. This approach is mostly unmechanised fosters a healthier ecosystem, preserves wildlife and yields olives rich in flavor and nutrients.

Defining Farm Sizes in Traditional Farming and their Economics

The smallest "olive farm" is one that covers the yearly personal use of one Greek family that also gives oil to extended family and friends, often as a form of barter trade for other products or for help on the farm.

To be commercially viable an olive farm must have a land area of about 10 hectares of traditionally spaced olive trees.  At this size farmers can access selling their olive oil on local markets or in bulk to the local traders.  These are the farms that get exploitedthe most by middlemen and trade intermediaries as they are dependenton them. These farms don't have the critical mass to invest in branding their product and in the operations/administration that this entails. By selling to third parties in bulk, they completely lose control over the integrity of their product and are therefore less motivated to produce stellar quality. A third party takes the oil from these small farms (almost always at extortionately low prices), ships it to another region or country in bulk containers, potentially mixes it with other oils and dresses it up to extract maximum gain from it, at times with deceptive methods.

A commercially viable (independent) olive farm needs to have a land area of around 20-25 hectares, even though some other factors play a role.  This type of farm will do its own branding, distribution and export of its own product rather than handing all value over to others.  It will be able to maintain the integrity of its product until it reaches your kitchen counter and is therefore highly motivated to produce very high quality olive oil. The output of a traditional farm that is dedicated to quality, is a true speciality product, far from being a character-less commodity. This type of product is very difficult to be accessed by middlemen buyers for supermarkets, as the farms producing it can stand on their own.  In the rare case where you see this type of farm selling to an intermediary, you must ask yourself the question of why.  

The upper size limit for a traditionally and sustainably farmed olive grove that is commercially viable is at around 30 hectares.  Any farm above this size is a big farm and needs to resort to cutting corners with mechanisation, practices that compact and erode the soil, hurting trees and the ecosystem.  More often than not, it needs to resort to the use of chemicals.

The largest olive plantation in the worldis currently in Jaén, Spain, with appr. 62,500 hectares of land and over 10 million trees. 

Different olive producing countries have different average size of their olive farms.  Spain for example, is characterised by very large olive plantations, whereas Greece is characterised by mostly smallholdings.

Our Heritage and Approach

In the sun-kissed region of Messinia, Greece, our family has cultivated olive trees for over 175 years. Traditionally, families maintained small groves, producing enough oil for their annual needs.

We have chosen to uphold these time-honored practices all the way to current times. Our grove, in the 20-30 hectares segment, strikes the balance between sustainability and commercial viability. This size allows us to oversee every step—from nurturing the trees to bottling the oil—ensuring unparalleled quality and authenticity.

The Pitfalls of certain Sizes

Mega-farms, often prioritize quantity over quality. Such scale necessitates mechanization and can lead to practices that dilute the oil's quality.

Smaller farms selling to intermediaries risk losing control over their product's integrity. Mixing oils from various sources, compromising quality and misleading consumers - a practice known as"Farm-washing"(see link) has become a more recent threat to smaller farms that are exposed to being exploited by intermediaries and pseudo-advocates.

"Small batch" olive oil cannot come from a 50+ hectare olive farm.  Know where your oil comes from - it tells the real story of what type of product it is. 

Championing Quality Over Quantity

At Opus Oléa, we're proud to be the "David" in a world of "Goliaths." Our commitment to traditional methods, sustainable farming, and direct distribution ensures that every bottle reflects the rich heritage and robust flavor our customers cherish.

We are guardians of our land and the communities connected to it.  Every person in our ecosystem matters.  Every leaf has a value that goes beyond just commerce alone.  It is our home and our name.

A Financial Times article titled"Olive Oil Heartlands Battle over the Industry's Future" (see link) reports that the cost of production for olive oil that is traditionally made is twice as high as that of industrial mass market producers.  If one adds to the traditional farming, the use of organic principles (which require much higher labour inputs), paying workers fairly, farming on challenging terrain, managing the environmental impact in positive ways etc., the costs multiply.  

Even though the traditional farm produces a vastly superior product and has the most positive impact on the environment, the odds are stacked against it in terms of commercial success. 

While mass-produced oils dominate supermarket shelves, they most often lack the character and health benefits of artisanal extra virgin olive oil. Mass-produced olive oil is an amalgamated product from different origins that gives it's product the status of a commodity.  This is what by definition lands in any supermarket chain. Our oil, with its  multi-awarded taste profile, high polyphenol content and ultra low acidity, stands as a testament to what dedicated, small-scale farming can achieve.

Experience the Difference

Discover the rich flavors and health benefits of our traditionally crafted olive oil. Visit www.opuslivewell.com to learn more and bring a piece of our heritage to your table.