레바논 염장 검은 올리브 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

염장 올리브

HS 코드

200570

최종 업데이트

2026-07-09

서치 및 소싱 팀을 위한 핵심 요약

레바논 염장 검은 올리브 마켓 인텔리전스 페이지에는 프리미엄 공급업체·제조사 0개가 포함되어 있습니다.
레바논에 대한 샘플 수출 거래 1건이 요약되어 있습니다.
레바논의 염장 검은 올리브에 대해 수출 파트너 기업(제조사 포함) 1개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-07-09.

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

레바논의 염장 검은 올리브에 대해 수출 파트너 기업 1개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

레바논에서의 염장 검은 올리브 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 1건, 월간 단가 범위, HS 코드 200570의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

레바논의 염장 검은 올리브 샘플 수출 공급업체·제조사 거래 기록

레바논의 염장 검은 올리브 샘플 거래 1건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

레바논의 염장 검은 올리브 샘플 거래 단가(일자별): 2025-12-13: 0.77 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2025-12-13	GHO** * ***	0.77 USD / kg	(레바논)	(라이베리아)

레바논의 상위 염장 검은 올리브 수출 공급업체, 제조사 및 기업

선도 수출업체 프로필을 검토하고 레바논의 염장 검은 올리브에 대해 추적되는 전체 수출 파트너 기업 1개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(레바논)

최근 수출 거래: 2026-06-09

산업군: 식품 도매

밸류체인 역할: 유통 / 도매

레바논 수출 파트너 커버리지

1개 기업

총 수출 파트너 기업 수는 레바논의 염장 검은 올리브 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 레바논 내 염장 검은 올리브 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

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.