Fresh Olives -From the fresh producer and Exporter- Fruit Link

• There are many olives varieties in Egypt. The fruits can be harvested green (Unripe) or fully ripened to black, or any stage in between. The key to olives’ flavor, color and texture is the moment of harvesting.
• Olives should be processed before eating. Extracting oil from olives became an important industry because olive oil has proven its importance in lowering the risks of heart disease, reducing hypertension and stroke. Olive oil also protects the body against oxidants and decreases the risk of type 2 diabetes. Besides its health importance, olive oil is recommended to get healthy hair, nails and skin.
• Olives’ season in Egypt begins from August until the end of November
• Olives could be stored up to 12 months except for Tofahy type.
• Packing is customized according to olives specifications in term of sizes, colors and packaging style.
• HS code: 070992

* Different types of Olives

Green Olives:

• Tofahy:
  Green rounded fruits
  Big sizes 8-16gm
  Percentage of oil 5-7%
  Season from Aug. till Nov
  Storage up to three months

• Aguizy:
  Green medium fruits
  Sizes range from 10-11gm
  Seed 10-15% of the fruit
  Excellent in processing to be stuffed with pepper or carrot
  Varieties (Shamy: Almond-shaped with medium size 7-10gm)
  (Aksi: Elongated with smaller size 6-8gm)

• Manzanilla:
  Is the most famous Spanish olive
  Almost rounded fruit
  With medium sizes 4-6gm
  Seed 10-12% of the fruit
  Percentage of oil 16-20%
  Fruits (Olives) start to ripen in September (Green Olives) until November (Black Olives)

Black Olives:

• Kalamata:
  One of the best-known varieties of olives
  Large – dark purple olives (Black)
  Elongated shape with sharp point
  Smooth, meat-like flesh taste with low percentage bitterness
  Used as table olives
  Oil percentage 15-20%
  Fruit size 3-7gm.
  Seed 9-11% of the fruit weight
  Must be handpicked to avoid damage and can’t be harvested green