The olives industry in Egypt is heavily oriented towards table olive production. Over the last three decades, the land under olives cultivation has expanded dramatically to reach 178,000 Feddans in 2013 with total crop production of 542,000 tons making Egypt ranked the 2nd in olives production worldwide. In Egypt, the olive agro-subsector is oriented towards producing table olives.
Egypt has many genetic resources scattered through different regions (Cairo-Alex desert road, Fayoum, Arish and Siwa). The Aggezi is the most widespread local variety of table olive, followed by Manzanilla, Kalamata and Picual. Other local varieties grown for table olive processing are Toffahy, found in Fayoum and Beni Suef, and ‘Hamed’ cultivated in Siwa and northern Sinai.
The season of green olive starts in July-August. Green olives are obtained from olives harvested during the ripening cycle when they have reached normal size but prior to color change. Then green olives are processed either through fermentation (Spanish style) or without fermentation.
Season of black olives (Kalamata) starts in October. Black olives are harvested when the fruit is close to full ripeness but not over-ripped. It is then sorted, washed and immersed in brine, which simulates the microbial activity for fermentation and reduces the bitterness.
Countries and Libya
Drained weight 140-150kg
Gross weight 220kg
EU & Brazil