The future of olives

SA Olive is an association representing the common interests of the South African olive industry and is committed to supporting a healthy future, i.e. ensuring a healthy future for its members, healthy growth and development for the industry and a healthy lifestyle for all South Africans.

Gerhard du Toit, Director of Research, Development and Transformation at SA Olive, says that South African olive oils are of premium quality and can be compared to the best overseas brands.

“Actually it’s our opinion that you can buy local olive oils with greater confidence. The reason behind this is we have a smaller industry and therefore growers have greater interest in keeping their brand names associated with good quality. It also means that every grower takes better care to offer products of the highest standard. Many producers offer farm visits and can be found at local country markets on a regular basis. This contributes to the sense of community, and local buyer support is vital to keep this industry strong and growing.”

Olives have been cultivated since the days Jan van Riebeeck first came to the Cape. In fact, South Africa has its own indigenous olive trees, the Olienhout (Olea Africana). However, it’s not commercially cultivated.

Commercial olive growing only really began in the early 1900s when Fernando Costa - known as the father of the olive industry in SA - began experimenting with grafts of cultivated olives onto wild olive rootstock on the farm he bought specifically to produce olives.

“As a commercial industry of 25 years, we have only recently started to expand and grow. South African olive production has doubled in the last ten years to around 3 700 ha under production. SA’s annual production is around two million litres of olive oil,” Gerhard says.

In 2020, an estimated 2 400 hectares were dedicated to olive oil, representing a 70% increase since 2012. Similarly, dual table and oil hectares have grown by 52% over the same period. Based upon the rate at which new trees are being planted, olive farming is growing by a minimum of 20% per annum, doubling in size every four to five years.

Olive production is currently mainly situated in the Western Cape with 93%, due to the Mediterranean climate. Other provinces, with the exception of KwaZulu-Natal, contribute between 1% and 3%. Wet and cold winters with mild to hot summers seem to be ideal for the production of high quality olives. However, the olive tree can be found throughout the Southern regions of Africa where these unique climates can be found.

Gerhard says that currently most of the olive farms in South Africa is small. Most of the more than 250 members of SA Olive currently cultivate less than five hectares of olive orchards.

“The SA Olive association serves all its members as a united voice and represent their interest in matters of government and as role player in local and international markets. Broadly, the association have interests in research and development,

Gerhard du Toit, Director of Research, Development and Transformation at SA Olive.

transformation, product quality and product promotion and marketing.”

A commitment for the long term Producing olives is a very long term commitment. From planting the trees to having a decent harvest may take several years. The long term investment has to be calculated and include the farming type, potential markets, use and renewable resources.

“One of the challenges facing olive producers is getting new plant protection products registered for use in South Africa. Pests and diseases get immune to products over many years of cultivation and should be changed over constantly to avoid this situation. However, these new products should be tested and evaluated safe to use on a health product, such as olives and as directed by local laws and government. The problem we are facing is that our industry in comparison to other horticultural industries are small and does not find the same support for registration of chemicals by government,” says Gerhard.

Commenting on the export markets, Gerhard says that it is currently estimated that South Africa imports about three times more than what is produced in the country. In terms of table olives, around 1 400 tonnes of olives are produced, and about the same volumes are imported each year.

International competition seems to be an uphill battle, but South Africa exports olive oil to neighbouring African countries, particularly Botswana and Namibia. Per capita consumption of olive oil is estimated at 0,08 litres per annum in South Africa. This is a minuscule amount compared with the 12-36 litres of European countries. However, it is an indication of the potential for future growth in demand for olive oil.