California’s olive orchards—the backbone of the state’s table and olive oil industries—are in decline, facing an array of environmental, economic, and logistical challenges that are reshaping the agricultural landscape. Once a symbol of Mediterranean-style abundance, many groves are being abandoned, uprooted, or converted to more profitable crops.
Environmental Stress and Climate Change
California’s climate, once ideally suited for olives, has grown increasingly extreme. Years of drought followed by record rainfall have stressed trees and made orchards vulnerable to disease. Root rot caused by Phytophthora thrives in waterlogged soils after wet winters, while high heat and drought strain rainfed groves, reducing productivity and yield. Hotter and drier conditions projected through 2040, alongside reduced water availability due to the Sustainable Groundwater Management Act, further threaten long-term viability.
Disease has also played a major role in the loss of olive orchards. Fungal infections such as Cytospora cankers and twig dieback have spread throughout mature orchards, particularly in older table olive groves. Initially, growers feared the bacterium Xylella fastidiosa—the same pathogen behind European olive declines—but research has shown that a complex of fungi, not Xylella, is typically responsible for olive dieback in California. These infections weaken trees, making them more susceptible to environmental stress.
Economic and Labor Challenges
The economics of olive farming have grown increasingly unfavorable. Table olive acreage has fallen by about 20% in the past 12 years due to rising labor costs, reduced access to pickers, and the low profitability of olives compared to alternative crops like pistachios and almonds. Mechanical harvesting has helped some olive oil producers remain viable, but table olive production still relies heavily on hand-picking—a labor-intensive process in a state with a persistent shortage of agricultural workers.
Market Pressures and Industry Contraction
Compounding these challenges, international competition and market shifts have left small California growers struggling. Subsidized European olive imports are often cheaper than domestically grown fruit, undermining local producers despite tariff protections. Several canneries have canceled contracts with growers, forcing many to abandon or sell their orchards as land values rise.
The Changing Future of Olive Farming
Despite widespread losses, some larger producers and olive oil-focused operations are adapting through mechanization and better water management. Newer, high-density olive oil orchards are more efficient, though even these face heat stress and water scarcity challenges. Climate change may eventually push California’s olive industry toward smaller, highly managed, drought-resilient systems rather than the vast traditional orchards that once defined the state.
In summary, California’s olive orchards are a case study in how climate volatility, economic globalization, and structural farming challenges are transforming traditional agriculture. While the olive may remain a symbol of California’s agricultural heritage, its future depends on resilient adaptation and sustainable innovation.
At Desert Hardwoods we save many of these trees that are destined for the landfill and give them a 2nd life as a beautiful live edge table or resin work of art.