Olive Oil in Japan

Japanese industry is renowned for its reliability and durability, having earned the trust of both Arab and European consumers through its long-standing commitment to quality. Products "Made in Japan" are consistently well-crafted and highly efficient, a characteristic clearly seen in home appliances, automobiles, and electronics.

However, let's take a look at other non-industrial sectors, such as the agricultural sector, specifically the olive sector.

Olive oil is experiencing significant growth in Japan, as the country is one of its largest importers, heavily relying on imports (especially from Spain and Italy). However, there is also excellent local production in Shodoshima Island (Shodoshima - オリーブ島 小豆島).

Olive oil is increasingly used in traditional Japanese cuisine, such as Tempura (天ぷら) which is typically deep-fried in sesame oil (especially the unroasted Taihaku variety) or cottonseed oil. The use of olive oil in tempura is considered a modern twist to make it lighter and healthier, and tempura is one of Japan's most famous traditional dishes.

Despite this, its use is still less common than traditional oils, though some Japanese prefer to use it in their own recipes. Japanese consumers typically prefer small bottles (around 250 ml), and its price in the Japanese market ranges around 1800 yen approximately, which is equivalent to about 12 dollars.

Olive Island: Shodoshima (Shodoshima - オリーブ島 小豆島)

Shodoshima is the island famous for cultivating olive trees, and as such, it is considered a sacred place by the Japanese, who recognize the olive tree as sacred. The name "Shodoshima" literally means "Little Bean Island" (Azuki) due to its fame for bean paste.

Since the year 1908, the warm, temperate climate of the Seto Inland Sea helped Shodoshima Island become the first place in Japan to successfully cultivate olives. Olive trees are planted everywhere on the island, making the scenery exceptionally beautiful.

Historical Overview and Quality Evolution

This island enjoys a Mediterranean feel and is the birthplace of olive production in Japan; since 1908, its trees have been producing high-quality olive oil.

The modern success story of Shodo Island olive oil dates back to approximately 2000, when local farmers focused on developing modern olive tree cultivation methods, with small olive presses installed on each farm. This development allowed the presses to extract oil at the optimal pressing time for each farm, which helped preserve the high quality of Japanese olive oil and contributed to winning awards in prestigious international competitions, such as:

• Los Angeles International Olive Oil Competition.
• Japan International Olive Oil Competition.
• and many other competitions.

Local Production and Key Varieties

About Production:

• Japan has been producing olive oil for over a century, and Shodoshima Island is considered a major production center.
• Research institutions support local olive farmers.
• Local production is insufficient for consumption, and Japan is considered an importer of Spanish and Italian olive oil.

Olive Varieties Cultivated in Japan:The olives successfully cultivated on Japan's Shodoshima Island are characterized by their unique flavor and produce pure oil with low acidity. Among the most famous cultivated varieties that have adapted to the local environment are 4 main varieties cultivated in Shodoshima, which are:

1. Mission: (American origin) and the most widespread in Japan.
2. Lucca: (Italian/American origin).
3. Manzanillo: (Spanish origin).
4. Nevadillo Blanco: (Spanish origin).

Conclusion

Did you know that Japan has local olive oil production with indigenous varieties named after their place of origin? And did you know that local Japanese olive oil has won international awards in global competitions?

Although Japan is an olive oil importing country, the Japanese island's olive oil is the result of years of effort and innovation by the island's farmers and research centers contributing to the development of the olive sector.

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