Olives
Olive trees, adapted to Mediterranean climates, may fruit in certain drier, upland areas of Hawaiʻi Island. A small but dedicated group of growers pursues local olive oil production and specialty table olives.
Olives require well-drained soils, mild winters, and limited humidity—conditions found sporadically on the island’s leeward slopes. Some orchardists experiment with cultivars like Arbequina or Koroneiki, seeing moderate success in producing high-quality but limited-quantity olive oil. While this remains a niche crop, the novelty factor contributes to premium pricing in local gourmet markets. Challenges include controlling fungal diseases under occasional heavy rains and maintaining consistent yields. Nonetheless, olive orchard expansions continue on a small scale, aided by agritourism and direct marketing to olive oil connoisseurs.