오스트리아 염장 검은 올리브 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

염장 올리브

HS 코드

200570

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

오스트리아의 염장 검은 올리브 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 오스트리아의 염장 검은 올리브 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

오스트리아 내 염장 검은 올리브의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200570)

오스트리아의 염장 검은 올리브 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	434,609	1,549,696 USD
2022	565,143	1,903,321 USD

소싱 진단

오스트리아산 염장 검은 올리브, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

오스트리아의 염장 검은 올리브 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 오스트리아의 염장 검은 올리브 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

오스트리아 내 염장 검은 올리브의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200570)

오스트리아의 염장 검은 올리브 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	5,539,566	16,353,097 USD
2022	5,198,349	13,524,859 USD

수출 진단

우리 염장 검은 올리브, 이 오스트리아 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 오스트리아 염장 검은 올리브 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormShelf-stable (canned/jarred; brine/oil)

Industry PositionProcessed Vegetable Product

Market

Cured black olives sold in Austria are primarily an import-dependent, shelf-stable processed-vegetable product supplied through EU and Mediterranean-origin supply chains. Demand is driven by retail (supermarkets and discounters) and foodservice use in Mediterranean-style dishes (e.g., salads, pizza, antipasti) and ready-meal applications. As an EU Member State, Austria’s market access and compliance expectations are anchored in EU-wide labeling, additives, pesticide-residue, and official-control rules, with enforcement visibility through EU alert and recall systems. Availability is typically year-round because olives are processed and packed for ambient distribution.

Market RoleImport-dependent consumer market (net importer)

Domestic RoleDomestic consumption market with no significant commercial production

SeasonalityYear-round market availability; upstream olive harvest seasonality is buffered by curing, brining, and ambient storage.

Specification

Physical Attributes

Firm texture with low skin separation
Uniform dark color appropriate to product style
Low defect rate (bruising, shrivel, excessive softening)
Pit removal quality (for pitted/sliced items) with minimal breakage

Compositional Metrics

Brine salinity and acidity/pH control as core quality and safety parameters
Declared ingredient and additive compliance aligned to label

Packaging

Glass jars with brine/oil (retail)
Metal cans (retail and foodservice)
Vacuum packs or pouches (some retail/foodservice lines)
Lot coding for traceability and EU-language labeling for Austrian sale

Supply Chain

Value Chain

Olive harvest → curing (brine fermentation and/or lye curing) → washing/conditioning → grading and pitting/slicing (optional) → packing in brine/oil → pasteurization/sterilization (as applicable) → ambient storage → distribution to Austrian retail/foodservice

Temperature

Ambient distribution is typical for sealed jars/cans; avoid prolonged high-temperature exposure that can degrade texture and packaging integrity.

Shelf Life

Shelf life is driven by packaging integrity and validated brine acidity/salt balance; once opened, quality and safety depend on refrigerated storage and clean handling.

Freight IntensityMedium

Transport ModeMultimodal

Risks

Regulatory Compliance HighEU market placement risk: shipments of cured olives destined for Austria can be detained, rejected, or recalled if labeling, additive use/declaration, or pesticide-residue compliance fails under EU official controls and alert systems (RASFF).Use EU-compliant labels and specifications, validate additive authorization for the product style, run pre-shipment residue testing where risk-based, and align documentation/lot coding to an EU recall-ready traceability system.

Food Safety MediumProcess-control risk: inadequate curing/fermentation or insufficient acidity/salt control can create microbial safety hazards and trigger withdrawals/recalls in the Austrian market.Require HACCP-based control of critical parameters (e.g., brine acidity/pH and salinity), validated thermal processing where applicable, and finished-product verification aligned to EU buyer requirements.

Climate MediumSupply and price volatility risk: drought/heat events in key Mediterranean producing regions can reduce olive yields, tightening availability for Austrian importers and raising procurement costs.Diversify approved origins and packers, and use multi-sourcing contracts for core SKUs (whole/pitted/sliced).

Logistics MediumLanded-cost risk: the combination of heavy brine/oil packs and glass/can packaging increases exposure to freight-rate and energy-cost swings for extra-EU sourcing, and to handling damage (breakage/leakage) in transit.Optimize palletization and packaging robustness, use damage-tolerant pack formats for foodservice, and benchmark freight options (sea + EU truck) against EU-based consolidators.

Labor Social LowReputational and buyer-audit risk: upstream labor-rights allegations in some Mediterranean agricultural contexts can trigger retailer due-diligence questions for olives sold in Austria.Implement supplier codes of conduct, require third-party audits where appropriate, and maintain documented due-diligence on high-risk origins and labor brokers.

Sustainability

Drought and heat stress in Mediterranean producing regions can tighten supply and increase price volatility for table olives sold in Austria.
Water use and pesticide-use scrutiny in olive cultivation and processing supply chains supplying the EU market.

Labor & Social

Reported labor-rights risks in parts of Mediterranean agricultural supply chains (including migrant labor vulnerability) can create due-diligence and reputational exposure for Austrian buyers sourcing olives via those regions.

Standards

IFS Food
BRCGS Food Safety
FSSC 22000
ISO 22000

FAQ

What are the typical documents needed to import cured black olives into Austria?For extra-EU shipments, importers typically need a commercial invoice, packing list, transport document, and an EU import customs declaration; proof of origin is needed if claiming preferential duty, and organic products require a TRACES Certificate of Inspection (COI). Within the EU single market, goods already in free circulation can move into Austria without customs tariffs.

Which EU compliance areas most commonly drive problems (detention, recall, or rejection) for cured olives sold in Austria?Key risk areas are labeling compliance under the EU Food Information to Consumers rules, correct authorization and declaration of any additives under the EU food additives framework, and meeting EU pesticide maximum residue limits where relevant—issues that can escalate via EU official controls and RASFF alerts.

Why is process control (brine acidity/salt balance) treated as a food-safety priority for cured olives in the Austrian market?Because cured olives rely on curing/fermentation and brining for safety and stability, failures in controlling critical parameters (such as acidity and salt) can increase microbial risk and trigger withdrawals or recalls under EU official control and retailer quality systems.