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Egyptian Table Olives Export: Varieties, Curing, Packing & Season
Egypt is one of the world’s two largest table-olive producers, accounting for roughly 18% of global table-olive output in the 2024/25 crop year (International Olive Council) — and a top-three supplier into the EU, Brazil and the wider Middle East. This guide covers the main export varieties, curing and brining methods, packing formats, the September–November harvest window, and how importers source Egyptian table olives in bulk.
Table of Contents
Quick Answer: Egyptian Table Olives at a Glance
- Global position: ~18% of world table-olive production (2024/25, IOC) — one of the top two producers worldwide.
- Main export varieties: Picual, Manzanillo, Aggezi (Egyptian green), Kalamata-type, and Toffahi.
- Colors/styles: green, semi-ripe (turning), and naturally black — whole, pitted, sliced, or stuffed.
- Harvest: September–November (green picked earlier; black later in the window).
- Curing methods: Spanish-style (lye + brine fermentation), natural brine, and dry salt.
- Packing: HDPE drums (fermentation/bulk), vacuum pouches, glass jars, and pails — brine or dry-pack.
- HS codes: 2005.70 (prepared/preserved) · 0711.20 (provisionally preserved) · 0709.92 (fresh).
- Incoterms & ports: FOB / CIF / CFR / DAP via Alexandria, Damietta, Sokhna, Port Said.
Main Egyptian Table-Olive Varieties
Egypt’s olive belt runs across Fayoum, the North Coast (Marsa Matrouh), Siwa, and reclaimed desert land in the Delta fringe. The cultivar mix is built for the table-olive market rather than oil, giving large, fleshy fruit with a high flesh-to-pit ratio.
| Variety | Type / Color | Typical Use | Notes |
|---|---|---|---|
| Aggezi (Egyptian green) | Green | Whole / stuffed | Large fruit, firm flesh, mild flavor — flagship Egyptian table variety |
| Picual | Green & black | Whole / pitted | Dual-purpose; firm, holds up well in brine |
| Manzanillo | Green | Stuffed / pitted | Rounded, thin skin, classic Spanish-style processing |
| Kalamata-type | Natural black | Whole / halved | Almond-shaped, rich flavor, natural-brine curing |
| Toffahi | Green | Whole | “Apple” olive — large, crisp, popular in Gulf markets |
Curing & Brining Methods
Raw olives are inedibly bitter (oleuropein) and must be cured before shipping. Egyptian processors offer three main routes, chosen by variety and destination taste profile:
- Spanish-style (treated green): dilute lye (NaOH) to remove bitterness, then wash and ferment in brine. Fast, mild, uniform color — the volume method for green olives.
- Natural brine (Greek-style): olives fermented directly in salt brine over weeks to months. Fuller flavor, used for black and Kalamata-type.
- Dry salt cure: ripe black olives layered in salt; wrinkled, intense, lower moisture — a niche/gourmet format.
Export brine is typically standardized to 6–10% salt with pH controlled below 4.0 for shelf stability, acidified with food-grade lactic or citric acid where required by the buyer’s spec.
Grades, Sizing & Packing
Table olives are graded by count per kilogram (caliber). Common export sizes:
| Caliber (count/kg) | Size grade | Typical format |
|---|---|---|
| 101–110 | Super Mammoth | Whole / stuffed, glass jars |
| 141–160 | Jumbo | Whole, drums & pouches |
| 181–200 | Large | Whole / pitted |
| 241–260 | Medium | Sliced / pitted, bulk |
| 301–320 | Small | Sliced, foodservice |
- Bulk/fermentation: HDPE drums 120–200 kg (net in brine) — the workhorse for re-processors and repackers.
- Retail: glass jars (from 200 g), PET jars, vacuum pouches, food-grade pails 5–10 kg.
- Foodservice: A10 cans and 5 kg pouches, pitted or sliced.
- Quality: UNECE/COI table-olive trade standard; Class Extra / Class I sorting; GLOBALG.A.P at farm level and HACCP / ISO 22000 at the processing plant.
Harvest & Export Season
Green olives are hand-picked first, from September, when the fruit reaches full size but before color change. Semi-ripe and naturally black olives follow through October and November. Because curing and fermentation add weeks to months, cured product ships year-round from tank stock — but fresh-crop pricing and allocation are set during the autumn harvest window.
Frequently Asked Questions
What is the minimum order quantity for Egyptian table olives?
Bulk brine olives typically ship by the pallet or full container (FCL) in 120–200 kg drums. Retail-packed jars and pouches can be consolidated to mixed pallets. Contact the export desk for current MOQ and caliber availability.
Are Egyptian olives available pitted and stuffed?
Yes — whole, pitted, sliced, halved, and stuffed (pimento, garlic, almond, jalapeño) formats are all produced for export, in both green and black.
How are table olives shipped to keep them stable?
Cured olives are packed in acidified brine (pH < 4.0, 6–10% salt) in sealed drums, jars, or pouches. They ship as ambient/dry cargo — no cold chain required — which keeps freight cost low for long-haul markets.
Which markets buy Egyptian table olives?
Egypt is a leading supplier into the EU, Brazil, the Gulf, and North America. Per IOC trade data, Egypt is consistently among the top global table-olive export origins by volume.
How to Cite This Page
PEI Trade. “Egyptian Table Olives Export: Varieties, Curing, Packing & Season.” peitrade.com, 2026, https://peitrade.com/egyptian-table-olives-export/
Primary data source: International Olive Council (IOC), Olive Sector Statistics & Forecasts (Dec 2025); IOC World Market of Olive Oil and Table Olives.
Related
- Sibling spoke: Aceitunas de Egipto (ES)
- Product: Egyptian Olives
- Seasonal calendar: Egyptian Export Season Calendar
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