Best olive oil in Japan

Award-Winning Olive Oil

The story of CREA Farm in Fujieda, Japan, is a testament to perseverance, crafting an award-winning extra virgin olive oil despite the odds. Located in the shadow of Mount Fuji in Shizuoka Prefecture, hundreds of miles from Japan’s traditional olive-growing regions, this farm has repeatedly succeeded where many thought it impossible.

CREA Farm began its journey in 2013, facing a climate that is notoriously difficult for olive cultivation. As Managing Director Tatsuya Okumura explains, while Shizuoka has fertile soil and clean air, it also endures heavy rain, typhoons, and humid summers. The region had little precedent for olive growing, turning every step into a constant cycle of “challenges and discoveries,” from establishing growing techniques to perfecting the harvest-to-press timeline.

Okumura credits their success to an “unwavering passion and meticulous attention to detail.” The farm carefully selected olive varieties, initially focusing on the Apulian Coratina monovarietal. This bold olive, known for its rich fruitiness and pleasant bitterness, was chosen specifically for its perfect harmony with Japanese cuisine, complementing everything from sashimi to miso soup.

The results speak for themselves. CREA Farm’s Coratina has triumphed repeatedly at the NYIOOC World Olive Oil Competition, securing six Gold and Silver Awards since 2019, including a Gold in 2025. Today, the farm grows about 3,000 trees across six hectares, cultivating 12 different varieties, including Picual, Arbequina, and Hojiblanca. However, their core philosophy remains clear: prioritize quality over quantity.

Sustainable practices and community focus

To overcome environmental challenges like strong rains and humidity, CREA Farm has adopted sustainable practices. They focus on strengthening the trees’ roots, use careful pruning to improve ventilation, and meticulously monitor for pests. Okumura acknowledges that climate change and labor shortages remain significant hurdles, but says that these experiences have instilled resilience in the team, allowing them to grow alongside their trees.

CREA Farm’s vision extends beyond olive oil. It serves as a model for rural revitalization, transforming idle farmland into productive orchards. This aligns with a deep Japanese artisan spirit, showcasing the natural beauty of the land. The farm actively involves the community, inviting visitors to experience olive cultivation near Mount Fuji.

The farm practices environmental responsibility in every step. Ancient farms are restored for workshops and kitchens instead of being replaced. In the milling process, nothing is wasted: olive pomace becomes fertilizer, and branches are repurposed for community crafts. Their café and restaurant emphasize locally sourced, seasonal ingredients and a commitment to reducing food waste.

Through an approach called “learn, grow, eat, buy,” CREA Farm encourages the public to engage in workshops, cooking classes, and tastings, fostering a deeper understanding of sustainable food culture.

Looking ahead, CREA Farm aspires to be more than just an olive oil producer. Okumura hopes the farm will act as a cultural bridge, sharing high-quality Japanese olive oil and its story with the world while contributing to community exchange. The success of CREA Farm proves that with dedication, quality, and a spirit of resilience, a unique and world-class extra virgin olive oil can be produced even in the unlikeliest of places.