Most olive farming in South Africa takes place on small areas of farmland. In fact, according to Vittoria Jooste, CEO of the South African Olive Association (SA Olive), almost half of the 200 registered olive growers produce the fruit on fewer than 5ha.
Prospective olive and olive oil producers need to weigh up a number of factors before they can begin farming. Apart from the climate and soil type in their areas, they have to consider soil preparation, cultivar choice, harvesting, consumer preferences, and marketing, among others.
"Olive trees require a lot of care when it comes to food, water and pruning, but most of all, they require passion and love. If you focus on these, as well as investing in good people, you'll be able to produce table olives and olive oil of predictable and sustainable quality," says Dr Hannes Brummer, owner of Oudewerfskloof Olive Farm near Stilbaai, Western Cape. Here, the Mediterranean-like conditions are ideal for olive production.
According to the SA Olive website, another aspect for farmers to bear in mind is that olive trees depend upon vernalisation: they require sufficient winter chilling to enter their rest phase, which in turn will initiate their reproduction phase.
If vernalisation does not take place, the plant will remain vegetative; that is, it will not enter
