몬테네그로 염장 올리브 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

염장 검은 올리브, 염장 녹색 올리브, 건조 염장 검은 올리브, 속을 채운 녹색 올리브

원재료

신선 올리브, 소금

HS 코드

200570

최종 업데이트

2026-08-21

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-21.

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

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

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

몬테네그로의 염장 올리브 수출 물량/금액 1년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2022	1,987	3,332 USD

소싱 진단

몬테네그로산 염장 올리브, 우리도 들여올 수 있을까요?

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

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

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

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

몬테네그로의 염장 올리브 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	464,921	1,307,787 USD
2023	672,801	1,505,762 USD
2022	623,177	1,228,950 USD

몬테네그로에 염장 올리브를 공급하는 주요 원산지 공급국 (HS 코드 200570) 2024

2024년 기준, 몬테네그로로 염장 올리브를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	그리스	219,776.37	684,637.002 USD
2	스페인	104,484.1	237,291.079 USD
3	세르비아	29,622.48	91,208.923 USD
4	이탈리아	26,756.4	90,814.297 USD
5	알바니아	47,208.9	84,493.715 USD

수출 진단

우리 염장 올리브, 이 몬테네그로 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 몬테네그로 염장 올리브 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormCured/Brined (Shelf-stable)

Industry PositionProcessed Vegetable Product

Market

Cured (prepared/preserved) olives in Montenegro are supplied by a mix of small domestic olive-growing areas and imported finished table olives for mainstream retail assortment. UN Comtrade data via WITS indicates Montenegro imports prepared olives (HS 200570), with notable sourcing from Mediterranean suppliers such as Greece and Spain (e.g., 2019 import flows) and continued supply from exporters including Spain, Serbia, Greece, and North Macedonia (e.g., 2023 export flows to Montenegro). Domestic olive cultivation and branding are visible around Bar (including the indigenous Žutica variety) and in central Montenegro through larger groves linked to 13. jul–Plantaže. Distribution into consumers is strongly shaped by modern grocery retail, with Voli cited as Montenegro’s leading supermarket chain by EBRD.

Market RoleSmall domestic producer with significant imports (import-reliant consumer market for packaged table olives)

Domestic RoleMediterranean-style staple in household and foodservice use; domestic production is present but limited relative to imported assortment

Market GrowthNot Mentioned

SeasonalityConsumption is year-round; domestic olive harvest is seasonal but cured olives are marketed as shelf-stable products, smoothing availability.

Specification

Primary VarietyŽutica (Barska žutica)

Secondary Variety

Leccino
Arbequina
Maurino

Physical Attributes

Common commercial forms include whole, pitted, and optionally stuffed olives packed in brine or oil.
Buyer-facing quality indicators typically include intact skin, low bruising/defects, consistent sizing, and stable color appropriate to style (green or black).

Compositional Metrics

Brine strength and acidity control (pH management) are critical to shelf stability in fermented/brined styles.

Grades

Size grading (count per kg) and defect tolerances are common trade specifications for table olives.

Packaging

Glass jars or internally coated cans for retail
Bulk foodservice packs (plastic tubs, tins) and bulk containers for repacking where used

Supply Chain

Value Chain

Domestic olives and/or imported prepared olives → curing/fermentation (where processed domestically) → sorting/pitting/stuffing (as applicable) → packing in brine/oil (jars/cans) → (optional) heat treatment/pasteurization → customs clearance and food-safety controls → retail distribution via modern chains and specialty outlets

Temperature

Generally ambient transport/storage for unopened shelf-stable packs; avoid excessive heat and direct sunlight during warehousing to protect texture and pack integrity.
After opening, products are typically kept refrigerated by consumers/foodservice and maintained submerged in brine for quality.

Shelf Life

Shelf stability depends on validated curing/fermentation parameters, brine coverage, and pack seal integrity.
Once opened, quality retention depends on keeping olives covered in brine and hygienic handling.

Freight IntensityMedium

Transport ModeMultimodal

Risks

Regulatory Compliance HighImported food consignments can be delayed, sampled, or rejected at the border if documentation and product conformity are incomplete or inconsistent with Montenegro’s official control system for food safety.Run a pre-shipment compliance checklist with the importer covering documentation (transport + sales documents), product specification, and lot traceability; align labeling and ingredient statements to importer/border expectations before dispatch.

Supply Dependence MediumPrepared olives for Montenegro are materially import-supplied (HS 200570 trade flows), exposing availability and pricing to supplier-market conditions and cross-border logistics on regional/EU lanes.Diversify approved suppliers across multiple origins and maintain buffer inventory for peak tourism season demand.

Food Safety MediumCured/fermented table-olive safety and quality depend on controlled debittering/fermentation and brine management; process deviations can cause spoilage, off-flavors, texture breakdown, or microbiological non-conformities.Use validated curing/fermentation parameters, monitor critical indicators (e.g., acidity/pH and brine strength), and apply robust hygiene controls through packing and sealing.

Logistics MediumPackaged olives (glass/tins with brine) have non-trivial freight weight; road/sea freight volatility can affect landed cost and shelf availability in a small market.Optimize pack formats by channel (retail vs foodservice), consolidate shipments, and negotiate longer-term freight allocations with regional carriers where possible.

FAQ

Which HS code is commonly used for cured (prepared/preserved) olives shipped to Montenegro?A common classification is HS 200570, which covers olives prepared or preserved otherwise than by vinegar or acetic acid (not frozen).

Does Montenegro rely on imports for cured/table olives?Yes. UN Comtrade data presented via the World Bank WITS platform shows Montenegro imports prepared olives under HS 200570, with suppliers including Mediterranean and regional exporters (e.g., Greece and Spain in 2019 flows, and Spain/Serbia/Greece/North Macedonia in 2023 export flows to Montenegro).

Which authority conducts official food-safety controls relevant to imported food in Montenegro?The Administration for Food Safety, Veterinary and Phytosanitary Affairs (Uprava za bezbjednost hrane, veterinu i fitosanitarne poslove) is the competent body described as organizing and carrying out official controls/inspection oversight for food safety, including for imported food.

What documents are generally expected for importing cured olives into Montenegro?Trade guidance sources describe a standardized documentation process generally requiring a bill of lading (or equivalent transport document) and related sales documents such as the commercial invoice.