The olive tree (Olea europaea) is one of the oldest cultivated fruit trees in the world, with its domestication tracing back to the Eastern Mediterranean between 6,000 and 4,000 BC. This ancient, slow-growing evergreen has been deeply entwined with the economic and cultural history of numerous civilizations for millennia. The fruit it produces, the olive, and the oil extracted from it have been staples in the human diet and trade, establishing the tree as a crop of immense global significance.
Defining the Olive Growing Climate
The widespread distribution of the olive tree is governed by its specific climatic requirements, characteristic of the Mediterranean climate zone. The tree requires long, hot, and dry summers, which are necessary for proper ripening and high oil content. The growing season must offer prolonged sunlight, with olive trees thriving under conditions that provide between 2,400 to 2,700 annual sunshine hours.
The plant needs mild winters that are cool but not freezing, as a period of chilling is necessary for the flower buds to differentiate and ensure a good harvest. Temperatures must remain above approximately 20°F (-7°C), as prolonged exposure to colder conditions can severely damage or even kill the tree. This need for a cool winter period prevents commercial cultivation in purely tropical climates, despite their warmth.
The olive tree is tolerant of poor, rocky, and calcareous soils that would be unsuitable for many other crops. While it can survive on minimal rainfall, typically requiring an annual average between 400 to 700 mm, the tree performs best when the rain is concentrated during the autumn and winter months.
The Core Mediterranean Belt of Production
The heart of global olive production is the Mediterranean Basin, which perfectly aligns with the tree’s preferred climate profile. This vast “belt” encircles the Mediterranean Sea and is responsible for the majority of the world’s commercial olive and olive oil output. The region’s long history with the crop has led to the development of countless local cultivars adapted to specific microclimates.
Southern European nations dominate this traditional production map, with Spain consistently leading the world in olive production volume, often accounting for around 45% of the total global supply. Within Spain, the Andalusian region, particularly the provinces of Jaén and Córdoba, is the most concentrated area of production. Italy and Greece follow as the next largest producers, with olive cultivation deeply embedded in their economies and national cuisines.
Moving eastward and southward across the Mediterranean, other countries form a substantial part of this core production belt. Turkey is a major producer with significant orchards concentrated along its Aegean coast. North African nations like Tunisia and Morocco, along with Portugal in the west, also contribute significantly to the world’s supply. This collective output from the basin constitutes nearly 80% of the world’s production.
Expanding the Map: New World Cultivation
Beyond the confines of the Mediterranean, olive cultivation has established successful commercial operations in other regions that possess similar dry-summer subtropical climates. The Americas represent a major area of “New World” cultivation, with Spanish colonists introducing the tree to the continent as early as the 16th century. South American countries like Argentina and Chile have developed substantial olive industries, particularly in their central-western valleys that border the Andes mountain range.
In Argentina, for example, cultivation flourished between 27°S and 33°S latitude, with Spanish and Italian cultivars like Arbequina and Picual being widely planted. Similarly, the state of California in the United States has developed a significant industry, primarily focused on olive oil production. The state’s Central Valley and other coastal areas replicate the necessary climatic conditions, with cultivation beginning after the tree’s introduction by Spanish missionaries between 1769 and 1795.
The expansion extends into Oceania, where Australia has rapidly increased its olive acreage in recent decades, utilizing intensive and super-high density planting systems. Australian orchards span a wide range of environments, from Western Australia to New South Wales, often relying on irrigation due to the unpredictable rainfall. South Africa and New Zealand also feature small but growing olive sectors across the Southern Hemisphere.