Olive oil consumption in the U.S. is surging, with America now the second-largest consumer globally, and on track to become the largest by 2030. However, domestic production is minimal, with only about 15,000 tons coming from California and other states like Florida, Texas, and Oregon. In contrast, Spain, Italy, and Turkey dominate global production, with Spain alone producing over 766,000 tons in 2023-24. Spanish olive farmers are adapting to climate change, creating innovative practices to sustain and enhance production amidst environmental challenges.
Despite being the second-largest consumers of olive oil, Americans only produce about 15,000 tons of olive oil annually, relying heavily on imports from Spain, Italy, and Turkey.
In Spain, climate change has spurred innovation among olive growers, as they adapt to new conditions and explore ways to ensure sustainable production of their olive oil.
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