Israeli Olive Harvest Recovers After Poor Year, Faces New Challenges

The Israeli olive oil industry is experiencing a rebound in its harvest this season after a particularly poor previous year. While last year yielded only an estimated 8,000 tons of olive oil against a projection of 15,000 tons, this year's forecast is nearly double, with expectations of around 15,000 tons of olive oil and 10,000 tons of table olives. Israel cultivates approximately 310,000 to 350,000 dunams of olive groves, with over 75% located within the Arab community, primarily of unirrigated Syrian variety. Jewish sector groves are largely irrigated, often using treated wastewater. Agronomist Ayla Neubauer noted a significant increase in fruit this season compared to last year's scarcity. However, she explained that "climate change and intense summer heat have put the olive trees under stress, causing them to produce fruit but not efficiently accumulate oil." Many farmers are awaiting significant rainfall and cooler temperatures to help trees store oil and improve extraction yields.

Adding to the challenges, the olive industry is reporting delays in ripening, similar to the wine sector. Concerns exist about potential winter weather and rain in November-December due to the "Super El Niño" phenomenon, which could hinder access to groves with heavy equipment and cause sensitive varieties like the Italian 'Coratina' to drop their fruit. The previous season was so poor that industry conferences avoided discussing the figures due to their depressing nature. Neubauer advises farmers to delay harvesting to allow trees to accumulate more oil, noting that a 10% oil yield makes production more expensive, and suggests consumers also wait for better quality oil.

Despite the overall recovery, individual farmers face unique circumstances. Farmer Raveev Avshalom, whose family has cultivated olives since 1956 near Kiryat Gat, reported a good 2023 season with a high oil yield of 20%, contrasting with the previous year's lack of fruit. His harvest began just two days before the outbreak of the war, and he managed with the help of friends, family, and volunteers, now relying on Israeli labor and occasional Bedouin workers.

In the northernmost grove in Israel, near Metula and 180 meters from the Lebanese border, 79-year-old farmer Roni Bachmutsky is also harvesting. After three years of conflict, missile fragments in his grove, and forced neglect, he returned to his 18-dunam plot, originally granted by Baron Rothschild. Bachmutsky described working under fire, with missile fragments falling in the grove, leading to lost fruit and delayed agricultural care due to safety concerns and damage to his home. He hopes to prune and properly care for the trees after this harvest. Bachmutsky prefers to thin his trees to ensure higher oil content and quality, even if it means a slight reduction in total oil quantity, and he harvests slightly early to guarantee a low acidity level for extra virgin oil.

Beyond natural and security challenges, the industry is battling fraudsters exploiting the demand for local produce. The Plant Production and Marketing Board emphasizes that the "Quality Mark" for olive oil, based on strict laboratory testing and supervision, is the only way to verify authenticity. Bachmutsky himself has encountered counterfeiters using his farm's reputation, prompting him to report the issue to the Plant Production and Marketing Board and the police.