Egyptian Table Olives for Export
Egypt is among the world’s largest producers of table olives, with vast groves across Fayoum, Siwa, the northwestern coast and the desert reclamation lands. Unlike origins focused on oil, the Egyptian industry is built around eating olives: green olives picked firm at the right maturity, cured patiently in brine, and black olives ripened naturally on the tree. The result is a full-flavoured, competitively priced table olive that fills drums for repackers, pails for foodservice and jars for retail shelves across the Gulf, Europe, Africa and beyond.
PEIVANA supplies table olives with the same flexibility we bring to fresh produce: full containers for industrial buyers, or a few pallets of drums and jars added to a mixed dry load with our legume range. Whole, pitted, sliced or stuffed — the format follows your market, not our production convenience.
Varieties & Grades
Green olives lead the range: Picholine (firm, elongated, slightly nutty — the classic export green) and Dolce (mild, fleshy, well suited to stuffing and retail jars), both brine-cured and graded by calibre. Natural black olives are tree-ripened and cured in brine without oxidation for a fruitier, traditional profile. Processing formats include whole, pitted, sliced, and stuffed (pimiento and other fillings), with sorting for uniform colour and removal of soft or blemished fruit.
Sizes, Packing & Palletization
| Spec | Typical options |
|---|---|
| Calibres | Standard trade counts per kg (e.g. 180/200 to 300/320), fixed by contract |
| Industrial | 150–160 kg plastic drums / barrels in brine |
| Foodservice | 10–20 kg pails and tins |
| Retail | Glass jars and tins 370 g–1 kg, private label available; 20ft dry holds approx. 18–20 tonnes drummed |
Season & Availability
Harvest runs from roughly August (early green picking) into November for naturally ripened black fruit. Because curing and brining take weeks to months and stocks are held in tanks, finished table olives are available for shipment year-round, with new-season contracts opening each autumn.
Logistics & Shipping
Brine-cured olives are shelf-stable and ship in standard dry containers for most destinations; temperature-controlled shipment can be arranged for retail glass programs on hot summer lanes. We load from Alexandria, Damietta, Sokhna and Port Said, serving the Gulf on short transits and Europe, Africa and Asia on regular services. Drums, pails and jars can share a container — or share it with our legumes.
Quality & Documentation
Shipments carry a certificate of origin and health/phytosanitary documentation as the destination requires, plus brine analysis (salt, pH, acidity) per lot. Fruit comes from GLOBALG.A.P-certified partner groves and is processed in HACCP/ISO-certified facilities with full traceability from grove to drum; pre-shipment samples are couriered on request.
Why Buy From PEIVANA
PEIVANA makes olive buying flexible: mixed containers combining green, black, pitted and stuffed formats — or olives plus legumes — in one load; mid-size volumes from a pallet of jars to full drummed containers; and same-day answers on calibres, formats and pricing.
Tell us your format, calibre and market and request a quote — our team responds with availability and a full offer the same day.
