Across Oman’s mountains, particularly in Al Jabal Al Akhdar and the Western Hajar Mountains, olive trees flourish in a revitalised agricultural landscape that reflects an ambitious vision to enhance food security and diversify sources of income. It was in the 1990s when 10,000 saplings from various olive cultivars were introduced, some of which quickly demonstrated an ability to adapt to the local climate, paving the way for olive farming as a promising sector. 

However, success was not limited to cultivation alone, as it also extended to production. Olive production in the Sultanate of Oman has grown significantly, exceeding 83 tonnes, with 10,000 litres of olive oil, produced in 2022. However, despite this progress, domestic demand still surpasses local production, with over 24,000 tonnes of olives imported between 2020 and 2022. This highlights the urgent need to boost local production and reduce the supply-demand gap. 

In response, a number of concerned institutions have played a pivotal role in supporting farmers, including by providing saplings for free, launching training programmes, and establishing modern olive mills to enhance production efficiency. These efforts have led to an increase in the number of olive trees to 20,000, while Omani olive oil continues to gain regional and international recognition for its high quality and distinctive flavour. 

However, sustainable growth in this sector requires overcoming several challenges – an objective actively pursued by Prof. Rashid Bin Abduallah Al-Yahyai from the College of Agricultural and Marine Sciences. His strategic project aims to identify the most suitable areas for olive cultivation based on climatic conditions and water availability. Additionally, he is working on introducing high-yielding olive varieties and providing best agricultural practices, from pruning and irrigation to fertilisation, to ensure improved productivity and quality. 

Innovation in the sector extends beyond traditional production methods, focusing on utilising by-products such as olive leaves and pomace, which are currently an underutilised resource that could be transformed into value-added nutritional and functional products. The research also seeks to enhance processing efficiency and introduce sustainable economic solutions to tackle operational challenges. 

These efforts represent a roadmap for strengthening Oman’s olive sector, not only to achieve self-sufficiency, but also to establish the Sultanate as a key player in the regional olive market, thereby contributing to food security and supporting the national economy through an innovative and sustainable agricultural industry.