Cured Black Olives Suppliers & Prices in Lebanon — Market Overview 2026
Parent Product
Cured Olives
HS Code
200570
Last Updated
2026-08-23
Key takeaways for search and sourcing teams
- 2 sampled export transactions for Lebanon are summarized.
- Page data last updated on 2026-08-23.
Cured Black Olives Export Supplier & Manufacturer Intelligence, Price Trends, and Trade Flows in Lebanon
1 export partner companies are tracked for Cured Black Olives in Lebanon. Use Supply Chain Intelligence company profiles and analytics to validate exporter coverage, partner quality, and route priorities.
Explore Cured Black Olives export intelligence in Lebanon, including 2 sampled supplier transactions, monthly unit-price ranges, and partner-country trade flow patterns for HS Code 200570.
Scatter points are sampled from 100.0% of the full transaction dataset.
Sample Export Supplier & Manufacturer Transaction Records for Cured Black Olives in Lebanon
2 sampled Cured Black Olives transactions in Lebanon 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 Lebanon: 2026-01-14: 1.50 USD / kg, 2025-12-13: 0.77 USD / kg.
| Date | Reported Product | Unit Price | Exporter | Importer | |
|---|---|---|---|---|---|
| 2026-01-14 | BLA** ***** **** *** ********* ****** | 1.50 USD / kg | (Lebanon) | (Ecuador) | |
| 2025-12-13 | GHO**** ***** ***** | 0.77 USD / kg | (Lebanon) | (Liberia) |
Top Cured Black Olives Export Suppliers, Manufacturers, and Companies in Lebanon
Review leading exporter profiles and benchmark them against 1 total export partner companies tracked for Cured Black Olives in Lebanon. Use Supply Chain Intelligence company profiles and analytics to shortlist sourcing and export partners faster.
(Lebanon)
Latest Export Transaction: 2026-07-23
Industries: Food Wholesalers
Value Chain Roles: Distribution / Wholesale
Lebanon Export Partner Coverage
1 companies
Total export partner company count is a core signal of Lebanon 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 Lebanon.
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Classification
Product TypeProcessed Food
Product FormCured (Brined/Fermented)
Industry PositionProcessed Vegetable Product
Market
Cured black olives in Lebanon are produced from locally grown olives that are debittered and preserved via brining/fermentation and/or heat treatment in line with international “table olives” product definitions. Lebanon is a net exporter of prepared/preserved olives (HS 200570), with exports in 2024 exceeding imports and key destinations including the United States, Canada, and Gulf markets. Production and sourcing links to major olive-growing areas in both North and South Lebanon, while conflict-related damage in southern districts has been documented as a material disruption risk to agricultural activity and supply continuity. Domestic retail distribution includes modern trade supermarkets and branded jarred products, alongside foodservice packs and diaspora-focused export channels.
Market RoleNet exporter of prepared/preserved table olives (HS 200570)
Domestic RoleCommon mezze/starter product sold as retail jars and foodservice (HoReCa) packs
SeasonalityOlive harvesting in Lebanon commonly occurs in the autumn (late September through November in documented study harvest dates), while curing/fermentation and packaging support year-round market availability of cured olives.
Specification
Primary VarietyBaladi (also referred to as Souri/Soury in Lebanese context)
Secondary Variety
- Aleppo
Physical Attributes
- Black olives correspond to fully ripe fruit (Codex table olive type definition).
- Common commercial presentations include whole, pitted, sliced, and paste forms.
Compositional Metrics
- Fermentation and packaging control commonly monitors pH and microbiological parameters for product stability and safety.
- Brine medium composition (salt and acidification where used) is a key acceptance and stability parameter.
Grades
- Size grading may be expressed as fruit count per 1 kg drained weight (e.g., Extra Large 230–201; Large 260–231; Superior 290–261; Bullets 380–351).
Packaging
- Retail: glass jars
- Foodservice (HoReCa): plastic containers
- Packing media: brine (salt/water; may include citric acid) and/or oil depending on product style
Supply Chain
Value Chain
- Receiving of raw olives → washing/sorting → debittering/curing via brining and fermentation (style-dependent) → optional pitting/slicing/stuffing → pasteurization for packaged product (where used) → packing in brine/oil → labeling and warehousing → domestic retail or export dispatch
Freight IntensityHigh
Transport ModeSea
Risks
Geopolitical & Security HighArmed conflict and security instability affecting South Lebanon has been documented to damage agricultural lands and olive trees and to disrupt agricultural activity; this can materially reduce raw olive availability for curing and undermine export reliability for Lebanese cured black olives.Map supplier grove/processing locations against documented impacted districts; diversify sourcing across North Lebanon and less-impacted areas; maintain buffer inventory and contingency routing/insurance for export shipments.
Regulatory Compliance MediumLabeling and documentation gaps (ingredients/additives disclosure, net/drained weight, dates, origin, lot/batch) can trigger delays, relabeling, or rejection in both domestic enforcement and destination-market clearance.Run a destination-specific label and document pre-check (including LIBNOR-aligned elements for Lebanon and importing-country rules); implement lot coding and retain batch records (brine parameters, pH, microbiology).
Food Safety MediumCured olive safety depends on controlled fermentation/brine parameters (e.g., pH, salinity) and hygienic packing; process deviations can increase spoilage or microbiological hazard risk.Require documented HACCP-based controls for fermentation/packing, with routine pH/salt and microbiological verification and post-pack pasteurization validation where used.
Logistics MediumPackaged cured olives (often glass jars with brine) are freight- and handling-sensitive; disruptions in port operations or regional shipping conditions can increase costs and cause shipment delays to long-haul diaspora markets.Prioritize resilient packaging/palletization, pre-book capacity in peak periods, and maintain alternate forwarders/routes; negotiate contracts that clarify responsibility for demurrage and delay.
Sustainability
- Conflict-related environmental and agricultural damage in South Lebanon, including documented burning/destruction affecting agricultural lands and olive trees (2023–2024), creates heightened supply continuity and sustainability due-diligence concerns for sourcing from impacted districts.
Labor & Social
- Conflict-driven displacement and constrained access to farms in southern districts can increase reliance on informal labor arrangements and reduce oversight capacity, elevating social-compliance and worker-safety risks during harvest and processing peaks.
Standards
- FSSC 22000
FAQ
What HS code is commonly used for cured/prepared table olives in trade statistics for Lebanon?Trade statistics commonly classify prepared or preserved olives (not by vinegar or acetic acid, not frozen) under HS 200570.
Which export destinations are most visible for Lebanon’s prepared/preserved olives in recent trade data?In 2024 UN Comtrade data (HS 200570), Lebanon’s top recorded export destinations included the United States, Canada, Kuwait, the Netherlands, and Australia.
Which additives are referenced as permitted for table olives under Codex guidance?The Codex Standard for Table Olives (CXS 66-1981) lists permitted additive categories and maximum levels/conditions for certain preservatives and acidifying agents (e.g., sorbates/benzoates where applicable, and acids such as lactic or citric), depending on product style and preservation method.
What labeling framework is referenced for prepackaged foods in Lebanon?Lebanon references LIBNOR’s mandatory standard NL 206:2017 for labeling of prepackaged foods, and trade guidance also emphasizes including net weight, ingredients, dates, origin, and producer/manufacturer information, typically in Arabic, English, or French.
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Parent product: Cured Olives
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