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Olives take root in Oregon wine country

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  Published in Food and Wine on Tuesday, September 23rd 2025 at 18:46 GMT by Fox 12 Oregon
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Olives Take Root in Oregon’s Wine Country – A New Chapter in West Coast Agriculture

On September 23, 2025, KPTV’s “Oregon On The Ground” segment turned its spotlight onto an unexpected player in the state’s viticultural landscape: olive trees. Once a crop associated almost exclusively with sunny, dry Mediterranean climates, olives are now finding a foothold in Oregon’s wine country, particularly the cooler, fog‑kissed valleys of the Willamette and Rogue regions. The story, chronicled in the feature “Olives Take Root Oregon Wine Country,” charts a journey from cautious experimentation to a burgeoning industry that could reshape the state’s agricultural identity.

A Climate That’s Suddenly Right

The article opens with a snapshot of the state’s evolving climate. “We’ve been watching the temperature swings for a decade,” says Dr. Liza Moreno, a climatologist at Oregon State University’s (OSU) Department of Environmental Sciences. “The summer heat is coming early and staying late, but the nights still cool down enough to protect olive trees from the scorching heat that once doomed them.” OSU’s research on Mediterranean‑climate crops (link 1) demonstrates that Oregon’s average growing season now mirrors that of northern California’s Central Valley, offering a window of opportunity for olives that require a balanced day‑night temperature differential.

From Orchard to Table: The Early Pioneers

At the heart of the narrative is the Blue Ridge Olive Farm, located just 12 mi north of Ashland. Owner‑grower John Sullivan (link 2) has been cultivating olives since 2021, after his 10‑acre property was awarded a state grant to test “hardy varieties” such as Arbequina, Frantoio, and the iconic Kalamata. “It’s a slow build,” Sullivan admits, “but last season we harvested roughly 1,500 lbs per acre. That’s a promising return for something as new to this region as olives.” The farm’s first batch of extra‑virgin olive oil (EVOO) has already made its way into local eateries and a growing list of boutique grocery stores.

Sullivan’s journey illustrates a broader trend. According to the Oregon Department of Agriculture’s (ODA) 2025 “Emerging Crops Survey” (link 3), more than 30 small‑scale growers across the state have planted olive orchards in the past two years, with a projected 40 % increase in acreage expected by 2030. The ODA’s data underscore a shift toward diversification, driven in part by a desire to reduce reliance on traditional fruit crops that are vulnerable to pests and climate volatility.

The Olive‑Wine Symbiosis

A surprising element of the feature is the partnership between olive growers and local wineries. In the Willamette Valley, vintner Elena Torres (link 4) has begun experimenting with “olive‑infused wines,” blending a small percentage of olive‑derived tannins into her signature Pinot Noir. “It’s an olfactory adventure,” Torres explains. “The subtle bitterness of the olives adds complexity and a touch of earthiness that complements the fruitiness of our grapes.” This cross‑pollination has sparked interest in the state’s wine trade publications, and several other wineries are reportedly trialing similar blends.

The article also highlights the role of agritourism. “Olive farms are becoming a new attraction for wine country tourists,” says tourism coordinator Maya Patel of the Oregon Wine Experience Association. “We’re seeing a 15 % uptick in vineyard visits that include olive tastings and oil‑making workshops.” This trend dovetails with Oregon’s long‑standing “Harvest Festival” tradition, with the 2025 “Oregon Olive Harvest Festival” (link 5) slated for October 7‑9. The festival will feature tastings, live music, and a competitive “Best Olive Oil” award—an event expected to draw visitors from across the West Coast.

Challenges on the Horizon

Despite the optimistic tone, the article does not shy away from the hurdles facing the nascent olive industry. Cold snaps in early spring remain a risk, with some orchards recording frost damage to young seedlings. Dr. Moreno notes that climate models predict an increase in extreme weather events, “but the mitigation strategies—such as planting on south‑sloped terrain and using windbreaks—are proving effective.” Moreover, there’s a supply chain issue: Olive oil requires a quick transition from harvest to processing to preserve flavor, and the state’s limited number of oil mills means growers must coordinate closely with processors or invest in their own facilities.

Another point of concern is market perception. “Consumers still associate Oregon olive oil with a novelty,” says food critic Kevin Hall, who recently reviewed Blue Ridge’s first batch. “We need to establish a reputation for quality that can stand alongside the world’s premium oils.” To that end, several growers are partnering with regional culinary schools to develop education programs on olive cultivation and oil production (link 6).

Looking Ahead: A Growing Olive Economy

In the feature’s closing section, Sullivan projects a future where Oregon’s olive industry could rival that of the state’s well‑established wine sector. He envisions an integrated “olive‑wine corridor” where farms and vineyards coexist, sharing resources such as irrigation systems and marketing networks. “The synergy is natural,” he says. “Both crops thrive on the same climatic conditions, and both produce premium products that consumers love.”

Dr. Moreno echoes this sentiment, emphasizing the role of research in sustaining growth. “We’re continuing to refine cultivar selection and disease resistance,” she says, “and with the support of the Oregon Agricultural Experiment Station (link 7), we’re moving toward a climate‑resilient olive industry that can contribute to the state’s economic diversification.”

Key Takeaways

Bottom line: While olives are still a small fraction of Oregon’s agricultural output, the early adopters are planting the groundwork for a vibrant, climate‑resilient industry. By blending the traditional with the innovative—olive trees in vineyards, oils in fine dining, and agritourism events in the valley—Oregon’s wine country is redefining itself as a multifaceted hub for premium, Mediterranean‑inspired agriculture. As the state’s climate continues to evolve, one thing is clear: the olive’s journey from the southern coast to the Pacific Northwest is only just beginning.