Dry-Cured Black Olives 공급업체, 무역 및 가격 — 마켓 오버뷰 2026

Name: Dry-Cured Black Olives 글로벌 마켓 오버뷰 데이터셋
Creator: Tridge

상위 제품

Cured Olives

HS 코드

200570

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

Dry-Cured Black Olives 마켓 커버리지는 133개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 128개와 수입업체 167개가 색인되어 있습니다.
28건의 공급업체·제조사 연계 거래가 상위 6개 국가에 걸쳐 요약되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

Dry-Cured Black Olives에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크

상위 6개 국가에 걸친 공급업체 연계 거래 28건을 분석하고, 월간 단가 벤치마크로 Dry-Cured Black Olives의 수출 경쟁력과 소싱 리스크를 추적하세요.

Dry-Cured Black Olives 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화

Dry-Cured Black Olives의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.

Dry-Cured Black Olives의 YoY 변동 상위 국가는 터키 (+12.4%), 중국 (+0.0%)입니다.

Dry-Cured Black Olives 국가별 공급업체 거래 및 단가 요약

2025-10 기준으로 Dry-Cured Black Olives 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.

2026-02 기준, 노출 가능한 Dry-Cured Black Olives 거래 단가가 있는 국가는 코스타리카 (10.00 USD / kg)입니다.

국가	전년 대비 변화	거래 건수	2025-10	2025-11	2025-12	2026-01	2026-02	2026-03
코스타리카	-	14	10.00 USD / kg (0.01 kg)	9.97 USD / kg (0.45 kg)	10.00 USD / kg (0.13 kg)	10.00 USD / kg (0.58 kg)	10.00 USD / kg (0.01 kg)	- (-)
모로코	-	9	1.68 USD / kg (54,258 kg)	1.85 USD / kg (78,390 kg)	1.34 USD / kg (18,250 kg)	- (-)	- (-)	- (-)
이탈리아	-	2	9.09 USD / kg (48 kg)	34.65 USD / kg (104.4 kg)	- (-)	- (-)	- (-)	- (-)
페루	-	1	- (-)	16.00 USD / kg (728.82 kg)	- (-)	- (-)	- (-)	- (-)
터키	+12.4%	1	3.98 USD / kg (162 kg)	- (-)	- (-)	- (-)	- (-)	- (-)
중국	+0.0%	1	3.99 USD / kg (162 kg)	- (-)	- (-)	- (-)	- (-)	- (-)

Dry-Cured Black Olives Global Supply Chain Coverage

295개 기업

Dry-Cured Black Olives에 대해 수출업체 128개와 수입업체 167개가 매핑되어 있습니다.

수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 Dry-Cured Black Olives 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.

Dry-Cured Black Olives 수출 공급업체·제조사 인텔리전스, 무역 흐름 및 가격 시그널

Dry-Cured Black Olives에 대해 Tridge Supply Chain Intelligence에 수출업체 128개가 매핑되어 있습니다. 수출업체와 수입업체는 회사 프로필 및 분석을 활용해 공급업체 커버리지, 거래 활동, 경로 기회를 평가할 수 있습니다.

Dry-Cured Black Olives 상위 수출업체, 제조사 및 공급업체 프로필

선도 수출업체 프로필을 검토하고 Dry-Cured Black Olives 공급망 인텔리전스 네트워크의 전체 수출업체 128개와 비교해 보세요. 수출업체와 수입업체는 회사 프로필 및 분석을 잠금 해제해 파트너를 더 빠르게 검증할 수 있습니다.

(터키)

최근 수출 거래: 2026-08-01

산업군: 작물 생산식품 제조식품 도매

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조

수출 국가: 네덜란드

공급 제품: Cured Olives, Dry-Cured Black Olives

(페루)

최근 수출 거래: 2026-08-01

임직원 규모: 직원 1 - 10명

산업군: 작물 생산식품 제조식품 도매

밸류체인 역할: 농업 / 생산 / 가공 / 포장식품 제조무역

수출 국가: 미국

공급 제품: Cured Olives, Dry-Cured Black Olives

(그리스)

최근 수출 거래: 2026-08-01

산업군: 작물 생산식품 제조

밸류체인 역할: 농업 / 생산 / 가공 / 포장식품 제조

수출 국가: 프랑스

공급 제품: Cured Olives, Dry-Cured Black Olives

(터키)

최근 수출 거래: 2026-08-01

산업군: 음료 제조식품 제조기타

밸류체인 역할: 농업 / 생산 / 가공 / 포장식품 제조기타

수출 국가: 오스트리아

공급 제품: Cured Olives, Fresh Olive, Dry-Cured Black Olives +2

(터키)

최근 수출 거래: 2026-08-01

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 5M - 10M

산업군: 식품 제조식품 도매

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장무역

수출 국가: 카자흐스탄, 러시아

공급 제품: Cured Olives, Cured Black Olives, Cured Green Olives +2

(모로코)

최근 수출 거래: 2026-08-01

산업군: 기타

밸류체인 역할: 농업 / 생산 / 가공 / 포장

수출 국가: 미국

공급 제품: Olive Pomace Oil, Cured Olives, Refined Olive Pomace Oil +1

Dry-Cured Black Olives 글로벌 수출업체 커버리지

128개 기업

수출업체 수는 Dry-Cured Black Olives의 공급 깊이와 소싱 선택지의 핵심 신호입니다.

공급망 인텔리전스 분석을 활용해 Dry-Cured Black Olives 기회를 국가, 제품, 밸류체인 역할로 좁힌 뒤 기업 프로필을 열어 적합성을 검증하세요.

Dry-Cured Black Olives의 주요 수출국 (HS 코드 200570) 2024

Dry-Cured Black Olives의 2024년 기준, 상위 공급국 10개의 수출 물량과 금액을 비교해 핵심 공급 구조를 파악하세요.

순위	국가	물량	금액
1	스페인	413,445,603.462 kg	1,019,338,575.323 USD
2	그리스	203,491,826 kg	753,001,778.513 USD
3	터키	77,311,751 kg	204,366,292 USD
4	이집트	68,952,017.162 kg	183,328,932.301 USD
5	이탈리아	35,580,022 kg	151,663,563.308 USD
6	아르헨티나	61,407,475.21 kg	104,822,399.78 USD
7	벨기에	5,349,467.09 kg	38,182,575.042 USD
8	알바니아	13,303,231.2 kg	33,461,784.718 USD
9	포르투갈	15,216,819.046 kg	32,868,157.11 USD
10	네덜란드	8,423,085 kg	29,508,035.776 USD

Dry-Cured Black Olives 수출 무역 흐름 및 파트너 국가 요약

Dry-Cured Black Olives의 수출국-수입국 흐름을 금액, 물량, 점유율 기준으로 추적해 잠재력 높은 수출 경로를 발굴하세요.

소싱 진단

Dry-Cured Black Olives, 어디서 들여오는 게 좋을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

Dry-Cured Black Olives 수입 바이어 인텔리전스, 수요 시그널 및 가격 벤치마크

Dry-Cured Black Olives 수요 인텔리전스를 위해 수입업체 167개가 매핑되어 있습니다. Supply Chain Intelligence 회사 프로필 및 분석으로 시장별 바이어, 유통업체, 다운스트림 수요 파트너의 우선순위를 정하세요.

Dry-Cured Black Olives 상위 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 Dry-Cured Black Olives에 대해 추적되는 전체 수입업체 167개와 비교해 보세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 품질과 수요 집중도를 평가할 수 있습니다.

(체코)

최근 수입 거래: 2025-11-25

임직원 규모: 직원 51 - 100명

매출액: 매출 USD 5M - 10M

산업군: 식품 제조식음료 서비스업온라인 리테일 및 풀필먼트

밸류체인 역할: 우크라이나

(캐나다)

최근 수입 거래: 2026-08-01

산업군: 식품 도매기타

밸류체인 역할: -

(우크라이나)

최근 수입 거래: 2026-08-01

산업군: 기타

밸류체인 역할: -

(네덜란드)

최근 수입 거래: 2026-08-01

임직원 규모: 직원 1000명 초과

매출액: 매출 USD 1B 초과

산업군: 기타

밸류체인 역할: -

(루마니아)

최근 수입 거래: 2026-08-01

임직원 규모: 직원 1 - 10명

산업군: 식품 도매

밸류체인 역할: -

(독일)

최근 수입 거래: 2026-08-01

산업군: 식품 도매

밸류체인 역할: -

글로벌 수입업체 커버리지

167개 기업

수입업체 수는 Dry-Cured Black Olives에 대한 수요 측 가시성의 현재 깊이를 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 활동 중인 Dry-Cured Black Olives 바이어를 식별하고, 국가별 파트너 밀도를 비교하며, GTM 우선순위를 정교화하세요.

Dry-Cured Black Olives의 주요 수입 수요 국가 (HS 코드 200570) 2024

Dry-Cured Black Olives의 2024년 기준, 상위 수요국 10개의 수입 물량과 금액을 비교해 우선 시장을 식별하세요.

순위	국가	물량	금액
1	미국	139,670,580.501 kg	663,857,645 USD
2	이탈리아	91,926,334 kg	198,882,699.005 USD
3	독일	74,392,953.334 kg	195,982,878.362 USD
4	영국	45,874,264 kg	160,738,887.034 USD
5	브라질	102,998,777 kg	132,388,148 USD
6	캐나다	27,591,348.612 kg	83,544,873.59 USD
7	벨기에	20,793,352.253 kg	77,878,652.682 USD
8	루마니아	35,979,825.269 kg	76,478,643.12 USD
9	스페인	46,906,913.015 kg	59,348,648.547 USD
10	네덜란드	18,248,923 kg	58,869,920.965 USD

Dry-Cured Black Olives 수입 무역 흐름 및 원산지 국가 요약

Dry-Cured Black Olives의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.

수출 진단

우리 Dry-Cured Black Olives, 어느 바이어에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

Dry-Cured Black Olives 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormDry-cured (dry-salted) whole olives

Industry PositionValue-Added Processed Vegetable Product

Market

Dry-cured black olives are a niche segment within globally traded table olives, positioned as an ambient-stable or semi-dry antipasti/snacking product with strong Mediterranean culinary association. Supply is concentrated in Mediterranean basin countries where olive cultivation and table-olive processing capacity are established, with counter-seasonal contributions from Southern Hemisphere origins supporting year-round availability in international channels. International trade commonly moves as bulk cured product for repacking and as finished retail packs (jars, pouches, tubs), with buyers prioritizing flavor profile, texture, pit status, and consistent defect control. Market dynamics are shaped by harvest variability, food-safety controls for low-acid packaged foods, and increasing buyer requirements on traceability and environmental management of saline effluents from processing.

Market GrowthMixed (medium-term outlook)Mature demand in core Mediterranean-consuming markets with incremental growth tied to snacking and convenience formats in non-Mediterranean markets.

Major Producing Countries

스페인Major global olive and table-olive producer with large-scale processing and export-oriented packing capacity; supplies multiple table-olive styles including black olives.
그리스Important producer of black table olives and dry-cured style traditions; strong export presence for premium black-olive segments.
터키Large table-olive producer with significant black-olive production and regional export flows.
모로코Major table-olive producer and exporter to European and North American markets across multiple processing styles.
이집트Large table-olive producer with expanding processing and export participation.
이탈리아Notable producer and processor with recognized black-olive regional styles; also active in importing for blending/packing depending on season and demand.
튀니지Mediterranean producer with table-olive processing capacity and export participation, often linked to broader olive sector supply chains.

Major Exporting Countries

스페인Key exporter of table olives and finished retail packs, leveraging large-scale processing/packing and established trade routes.
그리스Strong exporter for black-olive segments, including premium-positioned products in retail and foodservice.
모로코Significant exporter of table olives into Europe and other destinations; supplies both bulk and consumer packs.
터키Exporter of black table olives and related processed products, with regional and broader market reach.
이집트Growing exporter of table olives, including black olives, in bulk and packed formats.

Major Importing Countries

미국Large end-market for imported table olives across retail and foodservice channels, including black-olive snack and ingredient uses.
독일Major European import and consumption market for table olives, supplied via direct imports and intra-EU distribution.
프랑스Significant consumption market for table olives and antipasti products with established retail demand.
영국Major import market for ambient-stable Mediterranean foods including table olives in pouches/jars/tubs.
브라질Large import market for table olives in Latin America, supplied mainly from Mediterranean exporters.

Supply Calendar

Spain (Mediterranean harvest window):Sep, Oct, Nov, DecAutumn-to-early-winter harvest drives bulk supply into curing/processing and subsequent export packing.
Greece (Mediterranean harvest window):Oct, Nov, Dec, JanLate autumn harvest supports black-olive styles; curing/conditioning schedules can extend availability beyond harvest months.
Turkey (Mediterranean harvest window):Sep, Oct, Nov, DecAutumn harvest supports black table-olive flows; finished packs may ship year-round from cured inventory.
Argentina (Southern Hemisphere):Mar, Apr, May, JunCounter-seasonal harvest relative to the Mediterranean; contributes to year-round procurement strategies for some buyers.

Specification

Major VarietiesKalamon/Kalamata-type (black table olive), Throuba/Thassos-type (dry-cured style tradition), Gemlik-type (black table olive), Hojiblanca, Manzanilla, Leccino

Physical Attributes

Wrinkled/shriveled appearance is typical for dry-cured styles due to moisture loss during curing
Dark purple to black color; intensity can vary by cultivar and curing method
Firm-to-chewy texture with concentrated flavor; presence/absence of pits is a major commercial attribute

Compositional Metrics

Salt content targets vary by buyer specification and style; monitoring is critical for safety and sensory balance
pH and water activity controls are used to manage microbiological stability in packaged products, especially in anaerobic packs
Moisture level is a key differentiator for dry-cured vs. brined olives and drives texture and shelf-life behavior

Grades

Codex Standard for Table Olives (CODEX STAN 66-1981) style/type and defect considerations are commonly referenced in international specifications
Commercial sorting commonly differentiates by size/count, defect tolerance (blemishes, soft fruit), and pit status (whole/pitted/sliced)

Packaging

Retail glass jars with brine or oil (varies by style and target market)
Flexible pouches (often vacuum-packed or modified-atmosphere) for snack and deli applications
Plastic tubs for chilled/deli channels in some markets
Bulk drums or foodservice packs for repacking and further conditioning

ProcessingDry curing typically uses dry salt contact over time, followed by conditioning (washing/seasoning) and packing in oil or as semi-dry productOxidation-style black olives are a different process route from dry-cured black olives and have different additive and process-control profilesBitterness management depends on cultivar and process controls; uniform curing is a major quality determinant for premium dry-cured products

Supply Chain

Value Chain

Harvest (black-maturity fruit) -> sorting/cleaning -> dry-salting (curing) -> conditioning (washing/seasoning) -> packing (oil/brine or semi-dry) -> pasteurization or equivalent validated stabilization where applicable -> case packing -> ambient distribution

Demand Drivers

Mediterranean cuisine consumption (antipasti/meze) and ingredient use in salads, pizzas, and prepared foods
Convenience snacking growth supporting pouch and single-serve formats
Private-label expansion in modern retail driving consolidated sourcing and standardized specifications
Preference for recognizable, region-associated black-olive styles in premium segments

Temperature

Ambient logistics are common for shelf-stable packs when validated for microbiological stability
Temperature control becomes more important for certain deli-style or oil-packed products to protect sensory quality and manage spoilage risk after opening

Atmosphere Control

Vacuum packaging and modified-atmosphere packaging are used in pouch formats to limit oxidation and support shelf-life; process validation must consider low-acid, anaerobic packaging risks

Shelf Life

Finished, unopened shelf-stable packs typically target multi-month shelf life, dependent on validated pH/salt/water-activity controls and heat-treatment where used
After opening, shelf life is substantially shorter and depends on storage temperature, brine/oil coverage, and cross-contamination control

Risks

Climate HighGlobal supply for table olives (including dry-cured black olives) is heavily concentrated in Mediterranean climates where drought, heatwaves, and irregular rainfall can materially reduce harvest volumes and alter fruit quality, creating abrupt availability and price disruptions for international buyers.Diversify approved origins and packers across multiple Mediterranean countries and add counter-seasonal Southern Hemisphere options; use forward contracting and inventory planning around harvest uncertainty.

Plant Health MediumOlive pests and diseases (notably olive fruit fly pressure and tree-disease outbreaks such as Xylella fastidiosa in affected regions) can reduce marketable yields, shift defect rates, and trigger intensified phytosanitary controls or orchard loss over time.Monitor official pest/disease surveillance updates in key origins; require documented integrated pest management and origin traceability for high-risk regions.

Food Safety MediumPackaged olives can present elevated risk if pH, salt, and water-activity controls are not properly validated, particularly for vacuum or oil-packed formats where anaerobic conditions can amplify consequences of process failures in low-acid foods.Require HACCP-based process validation and routine verification of pH/salt/water-activity; confirm appropriate thermal processing or equivalent stabilization and robust container integrity controls.

Regulatory Compliance MediumAdditive permissions, contaminant limits, and labeling rules vary by destination market (including requirements affecting preservatives, allergen statements, and origin claims), creating non-compliance and recall risk for global brands and private label.Maintain destination-specific regulatory specifications and change-control with suppliers; verify additives and labeling against Codex-aligned frameworks and local regulations prior to shipment.

Trade LowTrade remedies and policy shifts affecting specific olive product forms in some destinations can indirectly influence raw material allocation, packing strategies, and pricing across the broader table-olive sector.Track trade-policy developments in major importing markets and maintain alternate SKUs/origins to reduce exposure to single-route disruptions.

Sustainability

Climate and water stress in Mediterranean production zones (drought and heatwaves) affecting yields and quality, with downstream price and availability volatility
Saline effluent and wastewater management from table-olive processing (brines and wash waters) creating local environmental compliance and community-impact risks
Soil health and erosion management in olive groves, especially where intensive practices or marginal lands are involved

Labor & Social

Seasonal and migrant labor dependency in olive harvest and processing in parts of the Mediterranean, increasing exposure to labor-rights, recruitment, and worker-welfare scrutiny
Traceability and origin/variety labeling integrity risks in complex repacking and private-label supply chains

FAQ

How do dry-cured black olives differ from brined table olives in trade terms?Dry-cured black olives are typically cured through dry-salting that reduces moisture and produces a wrinkled appearance and concentrated flavor, then conditioned and packed (often in oil or as a semi-dry product). Brined olives are stabilized primarily in salt brine, often with fermentation or acidification depending on style, and tend to retain a plumper texture.

What is the main global supply risk for dry-cured black olives?The most critical risk is climate-driven harvest variability in Mediterranean production zones, where drought, heatwaves, and irregular rainfall can reduce yields and shift quality, quickly affecting availability and prices in international procurement.

What are the most important buyer controls for food safety in packaged olives?Buyers typically focus on validated process controls for pH, salt, and water activity—especially for vacuum or oil-packed formats—supported by HACCP-based verification, container integrity checks, and clear destination-market compliance for additives and labeling.