by Syed Shadab Ali Gillani
SRINAGAR: The Salamabad olive orchard in Uri, Jammu and Kashmir, the region’s only olive farm, has been a key centre for olive oil production since its establishment in 1987 through an Indo-Italian collaboration. Spanning 30 kanals and managed by the Department of Horticulture, the orchard contains 232 olive trees and produces six to seven varieties of olives.
The olive oil production process at the orchard involves hand-plucking the olives, cleaning them for 24 hours, grinding them into a paste, and pressing the paste on plates using hydraulic machinery. Up to 60 plates are pressed simultaneously to extract the oil, which is then filtered for 20 hours. On average, 10 kilograms of olives yield one litre of oil.
However, recent heatwaves have significantly impacted the orchard’s output. While the farm produced 20 quintals of olive oil in 2021, production dropped to just one quintal in 2023 due to extreme weather conditions in Uri, one of the warmer areas of Kashmir.
Despite these challenges, the government-backed initiative continues to make olive oil accessible by offering it at a subsidised price of Rs 1,000 per litre, compared to market rates of Rs 2,000–4,000.
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In addition to olives, the Salamabad nursery cultivates fruits such as oranges, kiwis, grapes, and malta in smaller quantities. “We don’t harvest these fruits, but anyone who visits the garden has free access to pick them,” said a farm employee.
Moreover, the farm also has a small nursery where various kinds of seeds are cultivated and later sold as saplings.
The orchard also attracts visitors with its scenic beauty and a designated viewpoint where they can learn about the oil production process.
As climate change poses ongoing challenges, the orchard’s management is exploring ways to sustain operations while preserving its legacy. The Salamabad olive orchard remains a significant example of Kashmir’s agricultural heritage and potential.
Olive oil, especially extra virgin, is lauded for its health benefits, including improved heart health, anti-inflammatory properties, and rich antioxidants. It’s versatile for cooking and supports brain, skin, and digestive health. Understanding the types and proper use ensures maximum nutritional benefits.
Comprising about 75 per cent mono-unsaturated fatty acids (MUFA), it may support heart health by raising HDL (the good cholesterol) and lowering LDL (the bad cholesterol). Additionally, it is rich in antioxidants like polyphenols, which may help reduce inflammation, may help regulate blood sugar levels and may help promote gut health. While presence of Vitamin E may help keep skin and hair healthy.
