Olive Farming in Kenya: The Long Game That Pays Off

Olives have long been the pride of Mediterranean countries like Italy, Spain, and Greece; but in recent years, Kenyan farmers have begun to recognize their quiet potential.

Beyond their elegant look and global reputation, olive trees promise something few crops can match: resilience, longevity, and a product with steadily rising demand worldwide.

The olive tree (Olea europaea) is slow to mature, but once it does, it can bear fruit for a lifetime, even a century or more. With Kenya’s growing interest in organic oils and health-conscious diets, olives are slowly shifting from being a curiosity to a promising agribusiness opportunity, especially in semi-arid regions where other crops struggle.

Why Olives Are Worth a Look

Olive oil is among the world’s most valuable agricultural products. A liter of pure extra virgin oil sells at between KSh 1,200 and KSh 2,000 locally, with imported brands commanding even more. Kenya currently imports most of its olive oil, which means there’s plenty of room for local producers to step in.

The trees also provide wood, leaf extracts used in herbal supplements, and table olives for direct consumption. For a patient farmer, every part of the olive tree counts.

Best Growing Areas and Climate

Olives thrive in regions with long, dry summers and mild, wet winters — conditions similar to parts of Machakos, Kajiado, Laikipia, and parts of Nakuru. They do best at altitudes between 1,200 and 2,000 meters above sea level, where temperatures rarely drop below 7°C or rise above 35°C.

The tree is hardy and tolerates drought, but poor drainage can kill it. Sandy or loamy soils with a pH between 6 and 8 are ideal. If your land can grow coffee or grapes, it can likely grow olives too.

Planting and Spacing

Start with grafted seedlings from a reliable nursery. Seed-grown trees take far too long to fruit — sometimes over a decade. Grafted olive seedlings cost between KSh 300 and KSh 800 each, depending on the variety and age.

Prepare holes about 60 cm deep and 60 cm wide. Mix topsoil with well-rotted manure or compost, then plant the seedlings with the graft union just above soil level. Space them 5 to 7 meters apart to allow sunlight and airflow. Intercropping with legumes or herbs during the early years can help generate income as the trees mature.

Care and Management

Olives are low-maintenance once established. Water the young trees regularly during the first two years, then gradually reduce as they adapt. Mulching helps retain soil moisture and suppress weeds.

Fertilize with organic manure and a light NPK mix, especially nitrogen, to support steady growth. Annual pruning after harvest keeps the canopy open, allowing light penetration and easy harvesting. Remove suckers and diseased branches promptly.

Pests like scale insects, olive fly, and fungal spots can appear, though they’re not yet widespread in Kenya. Neem-based sprays or horticultural oils work well for control.

Flowering and Fruiting

Olive trees are patient. They take about 4–6 years to begin bearing fruit, with full production around the 8th year. Once established, they’re consistent yielders — each tree producing 20 to 50 kilograms of fruit per season, depending on the variety and management.

Fruit color shifts from green to purple as it ripens. Harvest time depends on the intended use: green for pickling, darker for oil extraction. Gentle hand-picking or using small rakes helps prevent bruising.

Processing and Value Addition

Fresh olives are bitter and inedible straight from the tree. They must be cured or processed to remove natural compounds. Farmers can sell fresh olives to processors, but setting up a small curing or oil extraction unit offers much better returns.

One liter of extra virgin olive oil requires roughly 4–5 kilograms of fruit. A small-scale farmer with 200 mature trees can produce hundreds of liters per year — enough to supply boutique outlets, hotels, or direct buyers online.

Market and Opportunities

Demand for locally produced olive oil in Kenya is rising, driven by health awareness and the growing popularity of Mediterranean-style diets. Restaurants, spas, and cosmetic producers also buy olive oil for soaps and lotions.

Export prospects are promising too. Neighboring countries import oil from Europe, yet climate conditions in East Africa could support regional production. Farmers’ cooperatives in Laikipia and Kajiado are already experimenting with pilot projects supported by agricultural organizations.

Challenges

Olives test a farmer’s patience. Returns don’t come quickly, and initial costs — land preparation, seedlings, irrigation — can discourage beginners. Also, local knowledge about processing and oil quality standards is still developing. Without proper curing or extraction techniques, quality can drop, lowering prices.

Pests like olive fruit fly and bacterial blight may also emerge as cultivation expands, requiring proactive management.

A Crop for the Future

Olive farming is not for the impatient. But for those thinking long-term, it’s a crop of quiet strength. Once established, it requires little maintenance, resists drought, and provides a steady income year after year.

As Kenya continues to explore new agribusiness frontiers, olives stand out as a crop that combines sustainability, beauty, and profitability. It may take time, but when those silver-green leaves shimmer in the dry wind, and the first drops of golden oil flow from your press, you’ll understand why farmers around the world call olives “liquid gold.”