As citrus wanes, olive-tree farmers take root in Florida
DELEON SPRINGS — The tiny green olives may not look like much to most of us, but Florida growers see a potential cash crop that could feed local economies.
“There’s the fruit,” said Richard Williams, ticking off the potential versatility of olive-tree farming as he looks out over the dense 20 acres of trees he planted in 2012 near DeLand. “There’s the oil, and then there’s the leaves that are popular in teas and getting attention from the natural supplements market for their medicinal qualities.”
In recent years as the number of citrus groves has declined, researchers have found success with alternative crops — such as grapes, blueberries, peaches and now olive trees — that do well in the sandy citrus soil.
Williams knows the financial future is still a gamble but worth the risk. He is the owner of Florida Olive Systems, a distributor of Olint olive trees and grove-consultation service.
“We’re on the southern edge of the same latitude of the Mediterranean area where they have been growing olives for 6,000 years,” said Williams, who worked for years in the local fern and plant industries. “And Florida has had olive trees in the landscape for hundreds of years.”
An ancient crop with numerous biblical references, the fruit’s entry into Florida is up for debate.
Some historians say the first trees were brought by Spanish ships to Pensacola. The first olive trees in Central Florida may have been planted at New Smyrna Beach in the 1700s, according to historian Gary Luther’s “History of New Smyrna, East Florida.”
Green Gate Olive Grove, founded in 1999 in Jackson County in Florida’s Panhandle, is the state’s oldest olive commercial grove in operation.
Williams, one of only a handful of commercial olive-tree growers in the state, is following the progress of farmers in California, Texas and Georgia to learn how Florida can develop this alternative crop, which creates minimal stress on the aquifer and has minimal pest issues.
“We have some weather issues to contend with, but they are not insurmountable,” said Williams, who is growing three varieties of trees — arbequina, arbosana and koroneiki — at his olive grove on Spring Garden Ranch Road in west Volusia County.
Climate aside, Florida’s electrical storms inspired an innovative farming technique for Williams’ operation. Unlike other olive groves in the U.S., Williams’ trees are not trellised.
“We’re in the lightning capital of the world,” he said. “Why would we want to waste our investment with acres of lightning rods? Reusable PVC pipe for support and a drip irrigation system works fine, and it’s more costeffective.”
Olive trees need cooler temperatures from November through February to force the trees to produce blossoms that turn into olives, Williams said. In early fall that fruit is ready to pick. Olive trees can survive temperatures down to 15 degrees, while citrus trees and ferns need protection when temperatures drop to freezing.
Medical researchers have long promoted the health benefits of olive oil, a monosaturated fat that can help reduce bad cholesterol levels in the blood, which can lower the risks of heart disease and stroke, according to the American Heart Association.
Research from the International Olive Council shows consumption and production of olive oil are up around the world, with 80 percent coming from Spain, Italy, Greece, Turkey and Tunisia. The trade group sets global trade standards for the industry.
Although U.S. consumers use 80 million gallons of olive oil a year — the largest market outside Europe — domestic
“I can envision chefs and small farmers producing proprietary batches of local olive oils for restaurants and retail sales.” Richard Williams, olive grower
production is a drop in the bucket. Florida, California, Arizona, Texas, Georgia, Oregon and Hawaii provide just 2 percent of the olive oil consumed in the United States, according to the American Olive Oil Producers Association.
It takes 45 to 55 pounds of Williams’ olives to produce a gallon of quality olive oil. He and some other growers combined their small harvest to produce a few bottles for their own use. A pressing mill in Live Oak handles the growing number of olive farmers in Florida.
Besides commercial endeavors, Williams sees niche applications, as well.
“I can envision chefs and small farmers producing proprietary batches of local olive oils for restaurants and retail sales,” he said. “The trees do well in the Florida landscape.”
Agricultural researchers at the University of Florida are watching the progress of olive-tree farmers, said Michael Garcia, president of the Florida Olive Council in Gainesville. “We’re taking the same approach as other startup crops such as blueberries. More research is needed, but the outlook is good.”