Cured Black Olives Suppliers & Prices in Argentina — Market Overview 2026
Parent Product
Cured Olives
HS Code
200570
Last Updated
2026-09-01
Key takeaways for search and sourcing teams
- 5 sampled export transactions for Argentina are summarized.
- 5 export partner countries and 5 import partner countries are ranked.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-09-01.
Cured Black Olives Export Supplier & Manufacturer Intelligence, Price Trends, and Trade Flows in Argentina
1 export partner companies are tracked for Cured Black Olives in Argentina. Use Supply Chain Intelligence company profiles and analytics to validate exporter coverage, partner quality, and route priorities.
Explore Cured Black Olives export intelligence in Argentina, including 5 sampled supplier transactions, monthly unit-price ranges, and partner-country trade flow patterns for HS Code 200570.
Scatter points are sampled from 15.8% of the full transaction dataset.
Sample Export Supplier & Manufacturer Transaction Records for Cured Black Olives in Argentina
5 sampled Cured Black Olives transactions in Argentina include date, origin, and partner-country context to benchmark export prices and supplier trading patterns.
Cured Black Olives sampled transaction unit prices by date in Argentina: 2026-03-27: 8.73 USD / kg, 2026-02-11: 0.60 USD / kg, 2026-02-02: 1.79 USD / kg, 2026-02-02: 1.79 USD / kg, 2026-02-02: 1.79 USD / kg.
| Date | Reported Product | Unit Price | Exporter | Importer | |
|---|---|---|---|---|---|
| 2026-03-27 | ACE****** ********** * *********** *** ********* | 8.73 USD / kg | (Argentina) | (Costa Rica) | |
| 2026-02-11 | PAL**** * ***** * ***** * ****** ***** ****** ****** ******* ****** ******* ****** ***** ***** ***** * ** *** ******* ******* ****** ** ******* *** ***** *** | 0.60 USD / kg | (Argentina) | (United States) | |
| 2026-02-02 | XHC ***** ** ***** ****** ********** * ****** *********** **** ** ****** ***** **** ********** **** ** *** *** ******** * * ** **** ********* * ***** * * * *** * *** ** * ****** *********** ***** ** ****** * ** *** ******* ** ******* ********** * * **** ***** ********* **** * ***** *** ******** **** * ***** * ***** ** ******* | 1.79 USD / kg | (Argentina) | (United States) | |
| 2026-02-02 | XHC ***** ** ***** ****** ********** * ****** *********** **** ** ****** ***** **** ********** **** ** *** *** ******** * * ** **** ********* * ***** * * * *** * *** ** * ****** *********** ***** ** ****** * ** *** ******* ** ******* ********** * * **** ***** ********* **** * ***** *** ******** **** * ***** * ***** ** ******* | 1.79 USD / kg | (Argentina) | (United States) | |
| 2026-02-02 | XHC ***** ** ***** ****** ********** * ****** *********** **** ** ****** ***** **** ********** **** ** *** *** ******** * * ** **** ********* * ***** * *** * *** *** ****** ** ********* ***** ** ******* ** *** **** *** ** ******* ********** * ***** ***** ********* **** * ***** *** ******** **** * ***** * ******* ******* | 1.79 USD / kg | (Argentina) | (United States) |
Top Cured Black Olives Export Suppliers, Manufacturers, and Companies in Argentina
Review leading exporter profiles and benchmark them against 1 total export partner companies tracked for Cured Black Olives in Argentina. Use Supply Chain Intelligence company profiles and analytics to shortlist sourcing and export partners faster.
(Argentina)
Latest Export Transaction: 2026-08-01
Employee Size: 1 - 10 Employees
Industries: Food ManufacturingFood Services And Drinking PlacesGrocery Stores
Value Chain Roles: Distribution / WholesaleFood ManufacturingRetail
Argentina Export Partner Coverage
1 companies
Total export partner company count is a core signal of Argentina export network depth for Cured Black Olives.
Exporters and importers can open Supply Chain Intelligence company profiles and analytics to assess Cured Black Olives partner concentration, capacity signals, and trade relevance in Argentina.
Annual Export Value, Volume, and Supplier Market Size for Cured Black Olives in Argentina (HS Code 200570)
Analyze 1 years of Cured Black Olives export volume and value in Argentina to evaluate supplier market growth, seasonality, and trade volatility.
| Year | Volume | Value |
|---|---|---|
| 2024 | 61,407,475 | 104,822,400 USD |
Top Destination Markets for Cured Black Olives Exports from Argentina (HS Code 200570) in 2024
For 2024, compare export volume and value across the top 5 destination countries for Cured Black Olives exports from Argentina.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | Brazil | 54,068,120 | 90,915,602.5 USD |
| 2 | Chile | 2,037,389 | 4,067,585.47 USD |
| 3 | Uruguay | 1,715,379.6 | 3,405,219.81 USD |
| 4 | Spain | 2,024,550 | 3,178,099.2 USD |
| 5 | United States | 570,032 | 1,315,912.65 USD |
Sourcing diagnosis
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Cured Black Olives Import Buyer Intelligence and Price Signals in Argentina: Buyers, Demand, and Trade Partners
Exporters and importers can use Supply Chain Intelligence company profiles and analytics to analyze Cured Black Olives buyer demand, partner density, and downstream channels in Argentina.
Annual Import Value, Volume, and Demand Size for Cured Black Olives in Argentina (HS Code 200570)
Track 1 years of Cured Black Olives import volume and value in Argentina to assess demand growth and market momentum.
| Year | Volume | Value |
|---|---|---|
| 2024 | 130,823 | 337,695 USD |
Top Origin Supplier Countries Supplying Cured Black Olives to Argentina (HS Code 200570) in 2024
For 2024, compare import volume and value across the top 5 origin supplier countries supplying Cured Black Olives to Argentina.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | Spain | 69,746.4 | 210,436.54 USD |
| 2 | Egypt | 38,400 | 42,772.8 USD |
| 3 | Greece | 3,878.4 | 33,951.23 USD |
| 4 | United States | 1,370.98 | 13,065.94 USD |
| 5 | Italy | 1,102.2 | 8,697.31 USD |
Export diagnosis
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Price data
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Classification
Product TypeProcessed Food
Product FormCured / Brined (Table Olives)
Industry PositionProcessed Agricultural Product
Market
Cured black olives (table olives in brine, including oxidized black styles) are produced and processed in Argentina within an established table-olive industry concentrated in western and northwestern provinces. The sector includes large vertically integrated processors alongside smaller processors, supplying both the domestic market and export channels. Export flows for preserved olives have historically been highly oriented to regional markets, with Brazil repeatedly identified as the dominant destination in both government chain analysis and UN Comtrade-based trade views. For domestic sale, packaged olive products are expected to align with Argentina’s national food control framework, including establishment and product registrations (RNE/RNPA) managed through ANMAT/INAL systems.
Market RoleMajor producer and exporter (with domestic consumer market)
Domestic RoleCommonly consumed processed vegetable product (appetizers and foodservice use), supplied primarily by domestic processors with limited imports
Specification
Primary VarietyManzanilla
Secondary Variety
- Arauco (Criolla)
- Empeltre
- Changlot Real
Physical Attributes
- Size grading by count per kilogram is a common trade convention for table olives.
- Skin integrity and resistance to handling/alkali/brine are important for processing acceptance (especially for treated styles).
Compositional Metrics
- Packing brine physico-chemical parameters (salt and pH) are key compliance checkpoints in international standards for table olives.
Grades
- Codex CXS 66-1981 provides optional trade categories (e.g., Extra/First/Second) and size-grade scales by fruits per kilogram.
- Argentina chain analysis described defect-tolerance-based quality categories used in commercial practice.
Packaging
- Retail packs: glass jars and cans; multiple drained-weight options.
- Bulk/institutional: larger containers and bulk units intended for repacking or foodservice.
Supply Chain
Value Chain
- Orchard harvest and transport → reception/sorting → washing → (optional) alkaline debittering for treated/oxidized styles → brining → fermentation/preservation → sizing and optional pitting/slicing → packing in brine (jars/cans/bulk) → sealing and (as applicable) pasteurization/sterilization → domestic distribution or export shipment
Temperature
- For hermetically sealed heat-processed formats (typical of oxidized black olives), time/temperature control during thermal processing is critical to shelf-stability.
- For refrigerated marinated olive products (where applicable), cold-chain breaks can create food-safety risk.
Atmosphere Control
- For oxidation-darkened black olives, controlled aeration/oxidation steps may be used before packing to achieve uniform color.
Shelf Life
- Cured olives packed in brine and preserved by fermentation and/or heat treatment are generally positioned as shelf-stable when properly processed and sealed; product stability is sensitive to salt/pH control and seal integrity.
Freight IntensityMedium
Transport ModeSea
Risks
Climate HighFrost and other adverse weather events in Argentina’s producing provinces can sharply reduce raw olive availability for processing, creating sudden shortfalls in cured-black-olive packing programs and export fulfillment.Contract across multiple provinces and processors; use staggered sourcing and safety-stock planning for peak demand periods.
Regulatory Compliance MediumNon-compliance with brine salt/pH expectations and buyer specifications can trigger border delays, detention, or rejection; Codex highlights that salt irregularities have caused customs holds in trade contexts and specifies minimum salt requirements by olive type/preparation.Require pre-shipment lab COAs covering salt and pH against Codex CXS 66-1981 parameters and the importer’s specification; verify packing brine controls for the specific style (natural black vs oxidized black).
Food Safety MediumFermentation failures (e.g., pH drift, insufficient salt, contamination) can degrade product stability; international technical references note that certain spoilage pathways are associated with Clostridium spp. and are controlled through proper salt and pH management.Audit HACCP plans and critical limits for lye handling, brining, fermentation control, and heat-processing (for oxidized black olives); confirm container integrity and thermal process validation where applicable.
Logistics MediumBrined olives are frequently shipped in weight-intensive formats (brine plus glass/cans or bulk units), making delivered costs sensitive to container availability and freight-rate spikes on key sea lanes.Use flexible pack formats (bulk vs retail-ready) by market, negotiate freight-inclusive terms selectively, and pre-book capacity for seasonal shipment windows.
Sustainability
- Water stewardship risk in semi-arid olive-growing zones where drip irrigation is used and water is described as scarce by major producers.
- Saline brine and processing effluent management as a sustainability and compliance theme for table-olive plants.
Labor & Social
- Worker safety controls are important in facilities using caustic soda (lye) for debittering and oxidation-style processing steps.
- Seasonal labor management and contractor oversight in harvest and packing operations.
Standards
- HACCP
- BRC
- IFS
FAQ
What registrations are typically needed to sell packaged cured black olives in Argentina?Argentina’s ANMAT/INAL guidance explains that food establishments need an RNE (Registro Nacional de Establecimientos) and each food product needs an RNPA (Registro Nacional de Productos Alimenticios) under the Argentine Food Code framework, and registration information can be consulted through SIFeGA public tools.
Which export market most strongly influences Argentina’s preserved-olive trade performance?Trade views based on UN Comtrade (e.g., via World Bank WITS) and Argentina’s own table-olive chain analysis both identify Brazil as the principal destination for preserved olive exports, making Brazilian demand and requirements especially important for exporters to monitor.
What brine parameters matter most for compliance in international table-olive trade?Codex references for table olives emphasize brine salt content and pH as key physico-chemical parameters, with minimum salt requirements differing by preparation (e.g., treated vs natural olives) and GMP-based flexibility for certain pasteurized products.
Sources
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Parent product: Cured Olives
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