Canary Islands Olive Oil Regions Overview
The Canary Islands are becoming a recognized producer of high-quality olive oil, thanks to their volcanic soil, varied microclimates, and manual farming methods. Key highlights:
- Main Regions: Gran Canaria (Verdiel de Huévar olives) and Tenerife (Acebuche trees).
- Unique Features: Early harvest season (August–December) and distinct flavor profiles influenced by altitude and climate.
- Production Process: Hand-harvested olives and cold mechanical extraction ensure top-tier extra virgin olive oil (EVOO).
- Annual Output: Around 3 million kilos of olives, with most production in southeastern Gran Canaria.
- Future Growth: Government support, expanded groves, and export opportunities are driving the industry's growth.
Whether it's the tomato-like notes of Gran Canaria's oils or the bold flavors from Tenerife's wild olives, the Canary Islands are carving a niche in the global olive oil market.
Volcano olives groves: The gold of the canaries
Main Olive Oil Regions in the Canary Islands
Gran Canaria's Olive Oil Production
In Gran Canaria, the southeastern region, especially Agüimes, plays a key role in the Canary Islands' olive oil production. This area is known for cultivating the Verdiel de Huévar olive variety, which produces extra virgin olive oils (EVOOs) celebrated for their rich flavor and high quality[2].
The sheltered terrain of the southeastern slopes creates ideal conditions for growing olives. A mix of favorable climate and elevation helps producers maintain consistent quality throughout the harvest season.
Tenerife's Olive Oil Industry
Tenerife’s olive oil production is largely based in the Arico region, where the Cumbres de Abona Cooperative has been instrumental in advancing olive cultivation. A pilot project launched in 2005 laid the groundwork for the island's industry, resulting in the planting of around 40,000 olive trees[1].
According to Mr. Domingo Bueno, General Director of Agriculture, olives are well-suited to Tenerife's climate, requiring minimal water while offering a chance to diversify local agriculture. One standout aspect of Tenerife's production is the use of Acebuche trees, which are wild, centuries-old olive trees adapted for modern olive oil production[1].
Both Gran Canaria and Tenerife combine traditional farming techniques with advanced extraction methods to produce premium oils. These efforts position the islands as emerging players in the global olive oil market.
Other Olive Oil-Producing Islands
Beyond Gran Canaria and Tenerife, islands like Fuerteventura and Lanzarote have also ventured into olive oil production. Despite the challenges of their drier climates, these islands have adjusted their farming techniques to suit local conditions.
| Region | Notable Features | Primary Olive Varieties | Harvest Period |
|---|---|---|---|
| Gran Canaria (Southeast) | Traditional methods, modern extraction | Verdiel de Huévar | Late August - November |
| Tenerife (Arico) | Wild olive integration, cooperative system | Acebuche | September - December |
| Other Islands | Adjusted practices for arid climates | Mixed varieties | September - November |
These regional differences result in varied flavor profiles and extended harvest seasons, further enhancing the Canary Islands' reputation for producing distinctive olive oils.
How Olive Oil is Made in the Canary Islands
Cold Mechanical Extraction Process
In the Canary Islands, olive oil production relies on a cold mechanical extraction process. This method helps maintain the oil's natural qualities by preventing oxidation during production [3].
Due to the rugged terrain, olives are hand-harvested with care. Once collected, they are cleaned, ground into a paste, and pressed under strict temperature controls to ensure the highest quality oil [3].
Flavor and Aroma of Canary Islands Olive Oil
The unique microclimate of the Canary Islands plays a big role in shaping the flavor of its olive oil. Olives grown along the coast and harvested early in the season create oils with a smooth, mild profile. In contrast, olives from higher altitudes, picked later, produce oils with deeper, more complex flavors [2].
These distinct tastes are a direct result of the careful harvesting practices and the cold mechanical extraction process used on the islands. The oils showcase a flavor range that mirrors the islands' diverse climates - from mild and smooth to bold and layered [2].
Benefits and Challenges of Production
Mr. Domingo Bueno highlights that the archipelago's climate, low water requirements, and focus on quality make olive cultivation a great option for diversifying agriculture [1].
The Canary Islands enjoy natural irrigation from trade winds, nutrient-rich soil, and mild temperatures year-round. However, there are challenges: the terrain limits scalability, manual harvesting is labor-intensive, and strict production standards demand constant oversight.
Currently, the region produces around 3 million kilos of olives annually, with most coming from southeastern Gran Canaria [2]. While this output is small compared to larger producers, it allows for meticulous attention to quality at every stage of production.
These factors establish the Canary Islands as a niche but noteworthy player in the global olive oil market.
The Future of Olive Oil in the Canary Islands
Support for Olive Oil Producers
The Canary Islands government has made major efforts to boost the olive oil industry, focusing on increasing production and upgrading infrastructure. Between 2011 and 2017, the area of olive groves expanded by 243%, and production shot up by 401%, showing just how quickly the sector is growing [4]. In 2018, El Hierro launched its first public olive mill, equipped with cutting-edge technology, to assist local farmers and increase production capacity [4]. These developments pave the way for the Canary Islands to establish a stronger foothold in global markets.
Opportunities for Export
The volcanic soils of the Canary Islands give their olive oils distinct flavors, making them attractive to international buyers [4]. Tourism plays a key role here, acting both as a direct sales channel and as a way to spread awareness globally through visiting consumers [4]. Currently, 75% of the region's olive harvest is used to produce olive oil, highlighting its strong production potential [4]. Efforts are also underway to secure a quality designation of origin, which would further enhance the region's reputation in export markets. This growing interest opens doors for collaborations with luxury brands looking for unique, high-quality products.
Collaborations with Premium Brands
The Canary Islands’ climate and low water requirements make olives an excellent choice for diversifying agriculture [1]. The success of cooperatives like Cumbres de Abona in Tenerife highlights the benefits of teamwork [1]. By partnering with premium international brands and distributors, the region is poised to gain more global attention and solidify its export market presence, leveraging the distinctive qualities of its olive oil.
Conclusion
Summary of Key Points
The Canary Islands masterfully blend heritage and modern techniques to create olive oil that competes on a global scale. Thanks to the islands' distinct growing conditions, they produce outstanding extra virgin olive oil. For example, the southeast region of Gran Canaria produces an impressive 3 million kilos of olives annually [2], showcasing the industry's scale. Cooperatives like Cumbres de Abona in Tenerife highlight how teamwork and shared resources can drive success [1]. Together, these elements underline the Canary Islands' growing reputation in the global olive oil market.
Closing Thoughts
The outlook for olive oil from the Canary Islands is bright, supported by government backing and increasing global recognition. Practices like manual harvesting and early picking add to the oils' unique appeal. By using their natural advantages, precise harvesting methods, and expanding export opportunities, the islands are well-positioned to grow their presence in international markets. Their dedication to quality, sustainable practices, and traditional methods ensures that Canary Islands olive oil remains a sought-after product. With strategic partnerships and a focus on their strengths, the Canary Islands are set to make an even greater impact globally.
FAQs
Do they grow olives in Tenerife?
Yes, Tenerife is an important olive-growing area in the Canary Islands. Since 2005, more than 40,000 olive trees have been planted as part of a pilot project aimed at boosting olive production [1].
The government promotes olives as a smart crop choice because they require little water and deliver high-quality yields, helping diversify agriculture in the region [1]. Tenerife stands out as a key contributor, highlighting the Canary Islands' potential in the global olive oil market.
Thanks to its varied geography, Tenerife experiences staggered harvests. Trees at higher elevations produce fruit later compared to those near the coast [2]. Farmers use traditional hand-harvesting techniques to work around the island's rugged landscapes, while cold extraction methods are used to create smooth and aromatic extra virgin olive oil [3].
Tenerife's efforts showcase how the Canary Islands are using their natural advantages to produce top-tier olive oil.