Olive Groves Poised to Become Key Players in Carbon markets
Oct 10, 2025 | COI, carbon credits, sustainability
[Image of olive grove – similar to provided link]
The International olive Council (IOC) recently concluded its third working session on the Carbon Balance Project in Marrakech, Morocco, signaling a major advancement in enabling olive farmers to participate in voluntary carbon markets. The meeting, held from September 30th to October 3rd, was a collaborative effort with Morocco’s National Agricultural Research institute (INRA) and the African Plant Nutrition Institute (APNI).The primary goal was to finalize a rigorous methodology for evaluating and certifying the carbon sequestration potential of olive groves.
This new methodology is designed to establish a pathway for olive growers globally to achieve voluntary carbon credit certification, bolstering the olive sector’s contribution to worldwide climate change mitigation efforts. IOC research, detailed in their 2017 Global Carbon Balance of Olive Oil study, indicates that the world’s 10.5 million hectares of olive cultivation could absorb as much as 47 million tons of CO₂ annually – averaging 4.5 tons per hectare each year.
By providing the necessary tools and certification processes, these olive groves can transform into valuable carbon sinks, creating a new revenue stream for farmers. The session opened with remarks from Lhassane Sikaoui, leading the IOC’s Olive Farming, Olive Oil Technology and Habitat Unit, and Hakim Boulal of APNI. participants included IOC specialists, leading technical experts from olive-producing regions, representatives from the Spanish Association for Standardization and Certification (UNE), and scientists from countries including Morocco, Tunisia, Spain, Greece, and Argentina.
The IOC’s continued work on this project demonstrates a commitment to equipping the olive sector with scientifically sound methods for assessing carbon footprints and accessing carbon credit opportunities. This positions olive cultivation not just as a vital source of food and cultural tradition, but as a meaningful force for environmental sustainability.
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