Olive Wagyu is one of the rarest and most sought-after types of premium Wagyu beef. It’s famous for its intense marbling, rich flavor, and incredible tenderness. In this guide, I’ll explain everything you need to know about Olive Wagyu, from its definition and history to its taste, where you can buy it, and how much it costs.
What is Olive Wagyu?
Olive Wagyu is a premium Japanese Wagyu brand. It is high-quality wagyu beef from cattle raised on Shodoshima Island in the Kagawa Prefecture. What makes it special is the cattle’s diet: They eat the leftover pulp from olive oil production. This practice helps use the by-products of the island’s abundant olive crops and gives the beef a unique flavor profile. Around 2,000 cattle on Shodoshima enjoy this diet, making Olive Wagyu truly one-of-a-kind.
Due to the olive diet, Olive Wagyu beef is richer in monounsaturated oleic acid, which makes it more tender. The phenolic compounds from the olive oil also improve its umami flavor. Because of these unique qualities, Olive Wagyu is highly prized and considered a luxury beef, costing hundreds of dollars for just one steak.
What is the History of Olive Wagyu?
Olive Wagyu’s history began in Shodoshima, a small island in Japan’s Seto Inland Sea. Shodoshima is known for its perfect conditions for growing olives. Alongside olive growers, the island was home to cattle farmers. One day, a rancher named Masaki Ishii had a clever idea. He noticed that a lot of olive pulp was thrown away after being pressed for olive oil. Curious, he started feeding this leftover pulp to his cattle. To his surprise, this new diet significantly improved beef quality.
Excited by the results, Masaki Ishii branded his beef “Olive Wagyu.” It took three years to perfect this feeding process. Once perfected, Olive Wagyu quickly caught the attention of chefs for its unique taste and exceptional quality and began appearing in high-end Japanese restaurants.
What Does Olive Wagyu Taste Like?
Olive Wagyu has a rich, buttery, beefy flavor with a unique umami depth. Even though the cattle are fed an olive-based diet, you won’t notice a pronounced taste of the olives in the meat. Instead, you get a subtle, nutty sweetness that enhances the beef’s natural richness without overwhelming it.
Olive wagyu beef is delicious but has such a rich flavor that it’s best to enjoy it in smaller portions alongside other dishes. Because of its intense richness, eating too much olive wagyu at once can be overwhelming.
Where To Buy Authentic Olive Wagyu in the United States?
The best way to experience Olive Wagyu is by visiting Japan and enjoying a meal at a high-end restaurant specializing in this rare beef. If a trip to Japan isn’t an option, you can still get authentic Olive Wagyu in the United States through Crowd Cow. They’ve partnered directly with ranchers on Shodoshima Island and offer a selection of the best cuts. As of 2018, they are the only certified vendor of Olive Wagyu in the United States.
Why Is Olive Wagyu So Expensive?
Olive Wagyu is one of the rarest types of beef in the world. It usually costs between $300 and $400 per pound (around $660–$880 per kilogram), meaning a 283-gram (10-ounce) A5 Olive Wagyu ribeye steak can cost as much as $200. Here are the top four reasons why Olive Wagyu is so expensive:
- Very limited supply: Olive Wagyu is incredibly rare. It comes from cattle fed a unique diet that includes pressed olive by-products. These cattle are raised only on Shodoshima Island in Japan. Since only about 2,000 Olive Wagyu cattle exist, their limited numbers make the price quite high.
- Strict standards: The cattle are raised under strict standards to guarantee top-notch quality and consistency. Every detail is considered, from their diet with leftover pulp from olive oil production to their breeding and living conditions.
- Export Costs and Duties: Exporting olive Wagyu from Japan to other countries involves various costs, including transportation, insurance, and import duties. These logistics not only add to the cost but also require careful handling to maintain the integrity and quality of the meat during transit.
- Exceptional Quality: Olive Wagyu beef is famous for its high oleic acid content and impressive marbling. It’s incredibly tender and flavorful, with a perfect mix of sweet and umami tastes. This quality sets it apart from most other types of beef, making it a true luxury in the culinary world.
The Bottom Line
Is Olive Wagyu worth it? If you love a highly marbled steak with rich flavor and extremely tender texture and don’t mind the price, it’s worth it. Olive wagyu steak is not a steak for every day. It’s too rich in taste to eat it like a regular steak. Olive wagyu is perfect for a special occasion to enjoy the impressive explosion of buttery melted texture and richness. But if you’re not a fan of that rich, buttery taste that comes with heavily marbled steaks, then Olive Wagyu might not be for you.