What is Olive Wagyu?

The world of Wagyu beef is renowned for its decadent marbling, melt-in-your-mouth texture, and intense flavor. But within this exclusive realm lies an even rarer gem: Olive Wagyu. This unique Wagyu boasts not only the melt-in-your-mouth tenderness and intricate marbling characteristic of its Wagyu brethren, but also a distinctive flavor profile influenced by its one-of-a-kind diet.

Where Does Olive Wagyu Come From?

Olive Wagyu originates exclusively from one specific location in Japan: Shodoshima Island in the Kagawa Prefecture. 

According to Japan's Official Public Relations Office, Shadoshima is the largest producer of olives in the country and has been dubbed with the nickname of “Olive Island” 

Shodoshima also holds the distinction of being the producer of 99% of Japan's olives, creating a unique overlap of two of the region's most celebrated agricultural traditions.

What sets Olive Wagyu apart?

For starters, the premise of Olive Wagyu is influenced directly by the cattles strict diet. Olive Wagyu cows are primarily fed a special blend that includes dehydrated and roasted olive pulp, a byproduct of Shodoshima Island's renowned olive oil production. 

This unique dietary component is what sets them apart from other Wagyu cattle and contributes to their distinct flavor profile.

The Olive Wagyu Diet

The foundation of their diet consists of high-quality hay and other roughage, providing essential nutrients for healthy growth.

The star ingredient is the dehydrated and roasted olive pulp. This pulp, leftover from the olive oil pressing process, is carefully processed to remove bitterness and make it palatable for the cows. It adds a subtle nutty flavor to the meat and potentially contributes to the higher oleic acid content compared to other Wagyu.

Some producers may also supplement the diet with grains like rice or corn to ensure proper energy intake and promote marbling.

Essential minerals and vitamins are also added to the diet to ensure a balanced and healthy nutritional profile for the cattle.

Is Olive Wagyu Healthier?

Olive Wagyu can be considered healthier in some aspects than other Wagyu varieties due to its specific fatty acid profile. However, it's important to remember that all Wagyu, including Olive Wagyu, is still considered a high-fat meat.

Consuming excessive amounts of any high-fat food, even with a "good" fat content, can contribute to weight gain and other health problems. While not an issue in moderation, Olive Wagyu can be enjoyed as a part of a balanced diet.

Is Olive Wagyu More Expensive Than Regular Wagyu?

Although Japanese wagyu is already one of the most expensive meats on the market, Olive Wagyu is significantly more expensive, including A5 grade Wagyu, which is already considered a luxury product. With a multitude of factors adding to the price of the meat, here are a few of the most notable causes.

Cattle’s Special Diet

The special olive-infused diet requires additional resources and costs compared to standard Wagyu feeding practices.

Limited Supply and High Demand for Authentic Olive Wagyu 

Due to its limited quantity, unique flavor profile, and exclusivity, Olive Wagyu is highly sought after by chefs and gourmands, further increasing its price tag.

While A5 Wagyu can cost around $100-$150 per pound, Olive Wagyu can reach prices exceeding $500 per pound, making it one of the most expensive meats globally.


Unique Taste Profile

The combination of marbling, oleic acid, and the olive influence creates a distinctive and complex flavor profile, often described as rich, buttery, and with a hint of nuttiness.

Where to Buy Olive Wagyu

Due to its limited availability, it's crucial to source Olive Wagyu from reputable butchers or online retailers specializing in high-quality Wagyu.

Kolikof Caviar and Gourmet Foods is a proud supplier of authentic A5 Japanese Wagyu. With a huge selection of the most premium cuts of Japanese Wagyu on the market, we’re sure to have something that you’ll love. 

More Resources About Wagyu Beef

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