Olives definitively grow in Mexico, though the story is complex and rooted in centuries of history. While Mexico is not a major global producer, olive cultivation persists and thrives in specific, geographically suitable regions. Today, the industry is a small-scale, niche market enterprise, contrasting sharply with the country’s long-standing relationship with the olive tree.
The Colonial History of Olive Introduction
The olive tree was introduced to New Spain early in the colonial period by Spanish missionaries and colonizers. Franciscan friar Martín de Valencia is credited with bringing the first olive saplings from Seville, Spain, around 1531. These trees were planted near Mexico City, in areas like Tulyehualco, which offered suitable conditions for the Mediterranean crop.
Cultivation expanded successfully over the 17th century, establishing a local olive oil industry that began to compete with imports. This success alarmed the Spanish Crown, which sought to maintain a monopoly for its mainland producers. King Charles III prohibited further planting of olive trees in New Spain in 1774.
The restrictions escalated three years later when the King ordered the destruction of all existing olive orchards in the colony. Although some groves on church-owned land were spared, the systematic destruction significantly curtailed the development of a large-scale Mexican olive industry for centuries. The colony was forced to rely on imported olive oil, making animal fats like lard and beef tallow common cooking mediums.
Geographic Centers and Environmental Requirements
Olive trees require a specific climate, often described as Mediterranean, characterized by mild, wet winters and hot, dry summers. The tree needs a minimum number of winter chill hours—temperatures below a certain threshold—to properly set fruit in the spring. This requirement is often a challenge in Mexico, where insufficient winter cold can lead to lower yields.
Successful contemporary olive cultivation is concentrated in the northwestern and northern states of Mexico, which possess the necessary environmental conditions. Baja California and Sonora are primary production areas, especially in arid coastal and desert environments. These regions often require advanced drip irrigation systems to compensate for low annual rainfall and high evaporation rates, especially for modern, intensive orchards.
Cultivation also occurs in the northern state of Tamaulipas, where new investments focus on high-yield, extra-virgin olive oil varieties. Older, smaller groves persist in historically cultivated high-altitude areas like Chimalhuacán in the State of Mexico, sometimes reaching 2,300 meters above sea level. The olive tree is notably tolerant of poor and rocky soils, allowing it to grow in areas less suitable for other commercial crops.
Scale and Focus of Modern Olive Cultivation
Modern Mexican olive production is relatively small-scale, serving primarily local and niche markets rather than competing on the global export stage. Domestic consumption of olive oil is low, estimated at about 70 grams per person annually, with approximately 80% of the total volume being imported. This reliance on imports highlights the limited scale of the national oil production sector.
The industry is divided between two main uses: table olives and olive oil production. A significant portion of the harvest, estimated at around 40%, is dedicated to table olives, which are often pickled and consumed domestically or exported to the United States. Manzanilla and Mission are among the main cultivars used for this purpose.
Olive oil production utilizes varieties such as Koroneiki, Arbequina, and Arbosana, focusing on producing high-quality, extra-virgin oils for specialized markets. The expansion of the industry faces several structural limitations, including water scarcity in the arid northern regions and the high cost of competing with massive, state-subsidized global producers. Urbanization also poses a threat, with centuries-old heritage trees being destroyed or marginalized by encroaching city growth.