Against the Odds, Colombia’s Only Olive Farm Turns to Tourism

His father, Antonio María Cortés Robles, led much of this research and eventually identified the three most successful varieties: Arbosana, Picual. An adapted cultivar known as Levanto. “We’ve temporarily named it Levanto while we identify it genetically with Parma University. That result should be ready later this year,” Cortés explained. “We believe this variety may have characteristics of acebuche , the wild olive.” Huerto Olivanto has three hectares of olive groves in Villa de Leyva, the only productive olive-growing region in Colombia. (Photo: Huerto Olivanto) Even these better-performing varieties yield far less in Colombia than in Mediterranean regions.

The region receives roughly 1,500 millimeters of rain each year—far less than many Colombian regions but more than double that of most Mediterranean olive-growing areas. Most rain falls from November to April, followed by drier months lasting from June to October.

This pattern, Cortés said, allows a small harvest in October or November. Beyond rainfall, temperatures remain stable year-round, giving the trees very few chill hours , which olives need to flower. Fruit. “The varieties that adapt best are those requiring fewer chill hours,” Cortés told reporters.

Due to the inconsistent nature of the crop, Huerto Olivanto has increasingly become an oleotourism destination. (Photo: Huerto Olivanto) Economic pressures as well weigh heavily on the operation. Imported olive oil offloads cheaply, and harvesting is labor-intensive. “Harvesting is done by hand, like coffee, so labor and maintenance costs are high,” Cortés told reporters. “Profitability isn’t guaranteed. Even though green olive oil fetches a good rate – about 30,000 Colombian pesos (€7) per kilogram – the climate plays the decisive role.” Some years bring long dry spells during flowering, resulting in almost no fruit set.

In other years, heat waves eliminate the few chill hours the trees would typically receive. “This makes production unpredictable. But the oil we’ve produced is excellent: high-altitude groves give oils richer in antioxidants and polyphenols .” “When we do make it, we sell it unfiltered in small bottles to visiting tourists,” he added. “We’ve turned what used to be an olive production project into an oleotourism venture.