Olives – find manufacturers and suppliers

Olives are the stone fruits of the olive tree(Olea europaea), which are mainly grown in the Mediterranean region and are eaten as table olives or used to make olive oil.

They are an important ingredient in Mediterranean cuisine and are valued both for their taste and their health benefits. Olives come in many different varieties and colors, with the most commonly used being green and black olives.

Below are the main countries and regions of origin of olives, their characteristics and an overview of their use.

Important countries of origin of olives:

Olive trees grow in many countries around the Mediterranean, where the climate is ideal for cultivation. This region has been the main olive-growing area for thousands of years. In recent decades, however, other regions around the world have also specialized in olive cultivation.

1. Spain is the world's largest producer of olives and olive oil. The best-known olive-growing regions are Andalusia, Catalonia and Castile-La Mancha. Spain produces a wide range of olive varieties, including Arbequina, Picual and Hojiblanca.
   Spain is known for extra virgin olive oil, table olives, especially green olives, such as the Manzanilla.
2. Italy is known for its high-quality olive oils and is considered a leader in the production of extra virgin olive oil. Important growing regions are Tuscany, Apulia, Sicily and Liguria. Italy produces varieties such as Frantoio, Leccino and Carolea.
   Italy produces virgin olive oil and high-quality table olives, particularly from the Liguria region.
3. Greece has a long tradition of olive growing and is known worldwide for its black Kalamata olives. The most important olive-growing regions are the Peloponnese, Crete and Thessaly. The most common varieties are Koroneiki, Kalamon (for Kalamata olives) and Manaki.
   Kalamata olives, Greek extra virgin olive oil and pickled and marinated olives come from Greece.
4. Turkey is a major producer of olives, especially in the Aegean and Marmara regions. The most common varieties are Gemlik, Memecik and Domat.
   Turkey is particularly known for black and green table olives, olive oil and stuffed olives.
5. Tunisia is the largest olive producer in Africa and one of the largest exporters of olive oil in the world. The most important growing regions are the areas around Sfax and Sousse.
   Tunisia mainly produces extra virgin olive oil and table olives.
6. Morocco is a major producer of table olives and olive oil. Important growing areas are Meknès, Marrakesh and Fès.
   Pickled olives, olive oil and especially the characteristic black and purple table olives come from Morocco.
7. Portugal produces high-quality olive oil, particularly from the Alentejo and Tras-os-Montes regions. Portuguese olives are generally small and have an intense flavor.
   Portugal produces extra virgin olive oil, table olives, especially the Galega variety.
8. France, particularly Provence, is known for its high-quality olive oils and table olives. The Picholine and Cailletier varieties (from the Nice region) are particularly prized.
   France is known for its extra virgin olive oil, Picholine olives and olive pastes such as tapenade.
9. Syria and Lebanon have a long tradition of olive growing and produce both olive oil and table olives. The region around Aleppo in Syria is particularly well known for its olive production.
   Olive oil, green and black olives in particular are produced.
10. In the USA, California has become an important producer of olives and olive oil, especially in recent decades. The most common varieties are Arbequina, Manzanilla and Mission.
    Extra virgin olive oil, table olives, especially Californian black olives are produced.
11. Argentina has developed into a major producer of olives and olive oil, particularly in the regions around Mendoza and La Rioja.
    Olive oil and table olives are produced.

These countries are leaders in olive cultivation and produce the majority of olives and olive products consumed worldwide. The cultivation of olives is often closely linked to the culture and history of the respective region and contributes significantly to the local economy.

Characteristics of olives:

• Green olives are harvested unripe, black olives are ripe or blackened by fermentation.
• Olives have a slightly bitter, spicy to salty taste, which varies depending on the variety and method of preparation.
• Olives are rich in monounsaturated fatty acids, especially oleic acid, and contain vitamin E, iron, copper and fiber.
• Olives are relatively high in calories, around 115-145 kcal per 100 grams, depending on the variety and preparation.

Use of olives:

1. Culinary use:
Olives are often eaten as a snack, appetizer or side dish, either plain or stuffed (e.g. with almonds, garlic or peppers).
Olives are an essential ingredient in many salads, especially Greek salads.
In Mediterranean cuisine, olives are often used on pizza or in pasta dishes to add flavor and texture.
Tapenade is an olive paste made from pureed olives, capers, anchovies and olive oil and is used as a spread or dip.
Olives are often served as part of an antipasti platter, along with cheese, pickled vegetables and cured meats.
Olive bread is a popular specialty in which chopped olives are added to the dough.

2. Olive oil:
Extra virgin olive oil is a high-quality, cold-pressed oil extracted from the fruit. It is used in salads, dressings and to refine dishes.
Olive oil is a staple in Mediterranean cuisine and is used for frying, cooking and baking.

3. Health and wellness:
The monounsaturated fatty acids in olives and olive oil help lower LDL cholesterol and promote heart health.
Olives contain polyphenols and vitamin E, which have anti-inflammatory and antioxidant properties.
The high fiber content in olives promotes healthy digestion and can help regulate blood sugar levels.

4. Cosmetics:
Olive oil is often used in moisturizers, soaps and lotions as it conditions and nourishes the skin.
Olive oil can be used as a natural hair conditioner to moisturize and strengthen dry hair.

Processing and preserving olives:

• Fresh olives are very bitter and need to be fermented or brined to become edible. This process can take weeks to months.
• Olives are also processed into olive oil in most growing regions. Several processes have been developed in the more than 8,000-year history of olive oil production.
• Some olives are dried and preserved in oil, which gives them a more intense flavor.

Olives are an indispensable part of Mediterranean cuisine and offer a variety of health benefits. They are a tasty and healthy addition to many dishes, both in their natural form and as oil.

Below you will find an overview of the most important criteria to look out for when buying olives:

When buying olives, there are several factors to consider in order to get the best quality and desired flavor. Here is an overview:

• Green olives are usually harvested unripe and have a firmer, slightly bitter taste. Black olives are riper and softer, with a milder, often sweeter flavor.
• Each olive variety has its own taste and texture. For example, Kalamata olives are fleshy and spicy, while Arbequina olives are smaller and nuttier.
• Pitted olives are more convenient for quick consumption or cooking, while pitted olives are often more intense in flavor.
• Most olives are pickled in brine, water, vinegar or oil. Pay attention to the type of brine, as it affects the taste. Olives pickled in salt water or with herbs often have a more intense flavor.
• Fermented olives have a deeper, more complex flavor compared to those that are not fermented. Fermentation can also improve the nutritional value of olives.
• Some olives are stuffed with ingredients such as almonds, garlic, peppers or cheese. These stuffed olives offer additional flavors and make a great appetizer or snack.
• Olives from traditional growing regions such as Greece, Spain, Italy and Turkey are often of high quality. Each region has its own olive varieties and processing methods that influence the taste.
• Organic olives are grown without the use of synthetic pesticides or fertilizers. They can be a good choice if you value organic farming.
• For olive oil, "extra virgin" is a sign of quality, for table olives there is often no such classification, but high-quality olives should float in the brine and not be shriveled or discolored.
• Olives in jars are often of higher quality and allow you to see the color and quality of the olives. Canned olives are often cheaper, but the quality can vary.
• Olives in brine are saltier and have a more intense flavor, while olives in oil are often milder and juicier.
• Pay attention to the list of ingredients. High-quality olives contain as few additives as possible. Natural preservatives such as salt or vinegar are acceptable, while artificial additives should be avoided.
• Try different varieties to find out which tastes best. Some olives are spicier, others milder or sweeter.
• think about what the olives will be used for. Mild varieties are suitable for salads, while stronger olives go well with tapas or antipasti. Small, nutty olives such as Arbequina are good for baking or as a snack.
• Olives should always be kept in their liquid to preserve their freshness.
• Unopened olives have a long shelf life. Once opened, they should be eaten within a few weeks to ensure the best flavor.
• The price varies depending on the origin, variety and processing method. More expensive olives are often of better quality and have a more intense taste, but cheaper varieties can also be convincing when prepared correctly.
• Larger packs are often cheaper per unit weight, but make sure that the olives do not have to be stored for too long.

By paying attention to these factors, you can select olives that best suit the taste preferences of the market and the intended use.

Olives can be purchased from various suppliers. Comprehensive information about producers and suppliers of olives from all over the world can be found on Exportpages.