Southern Olive Oil

As climates shift and traditional Mediterranean regions show production volatility, the American South is positioning itself as an emerging olive oil region. The history stretches back to Thomas Jefferson’s 18th-century efforts to plant olives in the U.S., and today farms in Georgia and Texas are proving the idea possible: Woodpecker Trail Olive Farm in Glennville, Georgia produces 15,000-18,000 bottles annually and has won international recognition. California still holds the most olive acreage, with Texas second (USDA, 2022), but the U.S. produces only about 5% of the roughly 90 million gallons Americans consume each year. Global signs - falling exports from Spain and shrinking Italian output - plus growing domestic plantings across varied terroirs (from Oregon to Florida and Arizona) are creating an opening for a “New World” olive-oil industry.

Practical farming specifics and climate risks define the argument: successful Southern producers rely on site selection, sandy soils, microclimates and labor-intensive practices - handpicking olives from thousands of trees, cooling fruit to about 60°F, and milling within 12 hours to protect polyphenols. Natural windbreaks and magnolia stands can insulate groves, but volatility is real: Texas and Georgia face greater hurricanes, droughts floods and freezes, and growers report catastrophic winter kills (one Texas grower lost more than 1,000 trees after a 4°F event). The promise of new supply meets a fragile margin for error, making location, soil and climate adaptation decisive for future success.