Olive Oil Harvesting and Regionality
Where Do Olives Come From?
From the heart of the Mediterranean to far-flung corners of the world, olives captivate palates and inspire culinary innovation. These fruits trace their origins to the southern reaches of Europe, where they have flourished for ages. But where do olives grow today? Olives grow all over the world in Spain, Italy, Morocco, Turkey, Greece, the United States, Chile, Argentina, and more.
Among the vast array of over 100 olive varieties, each thriving in its distinct environment, here are the top five most common for their exceptional contributions to olive oil production.
Manzanilla Olive
From Seville, Spain, comes the Manzanilla Olive, sometimes simply referred to as Spanish Olives (although there are a lot of olives from Spain!). These olives are true multitaskers, they can be on the table and in the creation of olive oil. The question of when to harvest these olives is answered in the late summer to early fall, typically in August to September, when the olives reach their peak because of the heat of these months.
Picual Olive
The Picual Olive, another Spanish treasure, shines brightest in the spring. They reach their full potential in April when the fruit has the perfect size and oil content. This variety is famous for its robust and spicy flavor profile, making it an excellent choice for olive oil aficionados.
Koroneiki Olive
Greece's gift to olive oil lovers, the Koroneiki Olive produces a vibrant green oil, filled with herbal and fruity notes. The olive harvest for the best Koroneiki Olive has to happen between November and December, so these olives can wear the badge of "early picked" or "green" olive oils.
Leccino Olive
Originally from Tuscany, the Leccino Olive has journeyed worldwide and now also thrives in California. Its olive oil imparts a delicate flavor. The tree blooms in spring, and the olive harvest typically occurs in November.
Arbequina Olive
It takes center stage, predominantly in Catalonia, Spain. But where do these olives grow beyond Spain's borders? You can also find them in California, Argentina, Chile, Australia, and even Azerbaijan. These olives ripen on the tree, with glossy black hues indicating their readiness. Some are ready for harvest as early as November, offering a fruity and aromatic oil.
As you can see, olives enchant palates and spark culinary creativity around the world. These remarkable fruits, with over 100 varieties worldwide, offer a tantalizing array of flavors. The top five, including the versatile Manzanilla, robust Picual, aromatic Koroneiki, delicate Leccino, and fruity Arbequina, each bring their unique character to the world of olive oil. Whether it's the heat of summer or the crispness of autumn, these olives mature to perfection, giving rise to the rich, diverse world of olive oils that inspire chefs and delight taste buds around the globe.
