Editing Olive (section)

==== Americas ====
Spanish colonists brought the olive to the [[New World]] in the 18th century, where its cultivation prospered in present-day Peru, Chile, Uruguay and Argentina. The first seedlings from Spain were planted in [[Lima]] by Antonio de Rivera in 1560. Olive tree cultivation quickly spread along the valleys of South America's dry Pacific coast where the climate is similar to the Mediterranean.<ref>{{cite book|title=The Columbian Exchange: Biological and Cultural Consequencies of 1492 |author=Crosby, Alfred W. |page=73 |year=2003 |publisher=Praeger |location=Santa Barbara, CA |isbn=978-0-27598-092-4}}</ref> 

Spanish missionaries established the olive tree in [[California]] between 1769 and 1795 at [[Mission San Diego de Alcalá]]. Orchards were started at other missions, but by 1838, only two olive orchards were confirmed in California. Cultivation for oil gradually became a highly successful commercial venture from the 1860s onward.<ref>{{cite journal |author=Carter, Nancy Carol |url=https://www.sandiegohistory.org/journal/v54-3/pdf/v54-3carter.pdf |year=2008 |title=San Diego Olives: Origins of a California Industry |journal=The Journal of San Diego History |volume=54 |issue=3 |pages=138–140 |access-date=2017-05-03 |archive-date=2016-08-31 |archive-url=https://web.archive.org/web/20160831181343/https://www.sandiegohistory.org/journal/v54-3/pdf/v54-3carter.pdf |url-status=live }}</ref><ref name="Pierce-1897">{{cite book | last=Pierce | first=Newton B. | author-link=Newton Barris Pierce | title=Yearbook of the United States Department of Agriculture 1896 | publisher=[[United States Department of Agriculture]] ([[U.S. Government Printing Office]]) | year=1897 | url=https://books.google.com/books?id=biIZAQAAIAAJ | oclc=1027034631 | chapter=Olive culture in the United States | pages=371–390}}</ref>  

Olive growing in the United States is primarily concentrated in warmer regions like California, Texas,<ref>{{Cite news |last=McWilliams |first=James |date=2015-07-23 |title=The Other Oil Boom |url=https://www.texasmonthly.com/food/the-other-oil-boom/ |access-date=2025-04-10 |work=Texas Monthly |language=en-US}}</ref> New Mexico, Arizona, Georgia, and Florida. California is by far the largest olive producer in the U.S., accounting for 95 percent of domestic olives;<ref name=":10">{{Cite web |title=Olives |url=https://www.agmrc.org/commodities-products/fruits/olives |website=Agricultural Marketing Research Center}}</ref> as of 2021, there are roughly 36,000 acres under olive cultivation in the U.S.,<ref name=":10" /> of which about 35,000 acres are in California.<ref>{{Cite web |date=2019-09-20 |title=Olive trees offer gnarly, timeless beauty |url=https://www.lsuagcenter.com/profiles/tblanchard/articles/page1568990740177#:~:text=In%20the%20United%20States,%20olives%20grow%20well,way%20south%20to%20Georgia,%20Florida%20and%20Texas. |access-date=2025-04-10 |website=LSU AgCenter |language=en}}</ref> However, the industry is also expanding into the southeastern U.S., with Florida and Georgia experiencing growth in olive farming.<ref>{{Cite web |date=2020-08-18 |title=America's Tuscany: 9 Amazing Olive Oil Orchards to Visit in the U.S. |url=https://www.afar.com/magazine/americas-tuscany-9-amazing-olive-oil-orchards-to-visit-in-the-us |access-date=2025-05-15 |website=AFAR Media |language=en}}</ref><ref name=":10" />