Its silver-green leaves whisper stories of ancient civilizations and the fertile Mediterranean. Today, olive oil is cherished for its taste and versatility—but equally for the deep cultural heritage infused into every drop. As with grape growing, olive oil production is a craft rooted in place. Across millennia, the art has evolved—balancing respect for time-honoured traditions with bold innovations that ensure quality, sustainability, and commercial viability.
This is a story not just of olives, but of land, people, and possibility.
Olive oil’s history dates back over 8,000 years to the Eastern Mediterranean. Ancient Greeks considered the olive tree sacred. Romans spread its cultivation throughout their empire, embedding it into daily life—for food, medicine, cosmetics, light, and ritual. In those early days, olive oil was the product of deep connection between families and their land. Harvests were communal events, tied to festivals and feasting. Growers passed down through generations, imprinting each grove with their unique fingerprint.
Traditional olive growing demanded knowledge, patience, and physical effort. Trees thrived in poor soils on terraced hillsides. Harvesting was by hand—painstaking but precise. The oil was extracted using stone mills and wooden presses, then settled in amphorae. The result: a product rich in character and deeply tied to its origin. This artisanal approach, though beautiful, is increasingly difficult to sustain commercially in today’s fast-paced global market. But its principles—care, seasonality, respect for the land—still offer guidance.
Modern olive oil production has entered a new phase, marrying science with tradition. Driven by climate change, labour shortages, and rising consumer expectations, producers are rethinking how we grow and process olives. Using satellite imaging, drones, and soil sensors, growers can monitor groves with precision. Trees are bred for local climates and pest resistance. Pruning waste is recycled. These methods support soil health, biodiversity, and flavour expression—without compromising commercial outcomes.
Modern groves are increasingly planted in super-high-density (SHD) formations, with trees grown hedgerow-style to allow for mechanical harvesting. Over-row harvesters move efficiently through the rows, reducing labour pressure, increasing consistency, and lowering operating costs. While this model is highly effective in suitable terrain, hand-harvesting remains essential for ancient groves or rugged sites where machines cannot operate.
Gone are the traditional stone mills and presses. Today’s top producers use stainless steel centrifuges and temperature-controlled systems that protect the oil’s integrity. These modern mills extract oil more efficiently and hygienically, with rigorous monitoring of quality parameters like acidity, oxidation, and polyphenol content—ensuring only the finest oils meet “extra virgin” standards.
Today’s producers are also innovating beyond the grove and mill. Light- and oxygen-proof packaging extends shelf life and preserves flavour. Blockchain traceability is emerging, allowing consumers to follow their oil back to the grove. Direct-to-consumer channels—online sales, tastings, and agritourism—are bringing buyers closer to producers, enhancing brand transparency and building lasting loyalty.
McLaren Vale is world-renowned for its wine. But monoculture brings risk—especially in uncertain times. The region’s Mediterranean climate, secure water access, and established production infrastructure make it ideally suited to super-high-density olive groves. The systems are here. The land is ready. The skills of viticulture—terroir, timing, and taste—translate naturally to olive growing.
Diversification isn’t just an economic hedge. It’s a chance to future-proof our farms. To regenerate soils. To create premium products with deep cultural roots and global market appeal.
Overall, we must start thinking in generational timeframes—not just for ourselves, but for the land, the people, and the communities we serve. By integrating olives into our agricultural systems, we reintroduce resilience, create new value streams, and reconnect with a food culture that stretches back thousands of years.
Olive trees teach us patience. They ask us to slow down and look forward. Let’s honour the past by planting for the future.
In recent travels across Europe, I immersed myself in both ancient and modern olive oil practices. One striking example was the Archaeological Museum of Istria, in Croatia. There, centuries-old Roman amphorae and oil presses revealed a world of innovation powered by people, animals, and sea trade. The region remains respected for its quality olive oil—rooted in heritage but responsive to change. In contrast, Spain’s super-high-density systems revealed what’s possible today. Trees planted as hedges. Mechanical harvesters. Efficient transport and centralised processing. A model not of nostalgia, but of viability.
About the Author
Ben Pridham
CEO, Pridham Viticulture
Raised on the land, Ben has spent a lifetime working with nature’s rhythms. His experience across diverse landscapes has shaped a holistic view of agriculture—one that values trust, collaboration, and respect for both tradition and innovation.