Product Specifications
Full technical specifications for every variety we export — calibers, brine chemistry, packaging options, and minimum order quantities, verified against Egyptian export standards.
Egypt's signature export variety — firm texture, mild brine, bright green color. Grown in the Nile Delta and widely demanded across Europe and the Gulf.
Salt
6–8%
Acidity
0.2–0.4% lactic
pH
3.8–4.2
Packaging, Shelf Life & Order Info
A distinctive Egyptian variety from Fayoum — slightly sweeter, rounder shape, and exceptionally high flesh-to-pit ratio. Ideal for premium glass jar presentation.
Salt
5–7%
Acidity
0.3–0.5% lactic
pH
3.7–4.1
Packaging, Shelf Life & Order Info
Large-caliber green olives from Egypt's North Coast. Cracked and marinated with cumin, chili, or lemon herbs. Popular in Middle Eastern and North African import markets.
Salt
7–9%
Acidity
0.2–0.3% lactic
pH
3.9–4.3
Packaging, Shelf Life & Order Info
Whole · Pitted · Stuffed (Pimiento / Almond / Garlic)
The internationally recognized Spanish variety, grown and processed in Egypt. Consistent oval shape, mild nutty flavor, and the most versatile for stuffed preparations.
Salt
5–7%
Acidity
0.2–0.4% lactic
pH
3.7–4.1
Packaging, Shelf Life & Order Info
Naturally ripened on the tree and processed without oxidation agents. Deep purple-black color, soft texture, mild flavor. Exported in brine or vacuum-sealed.
Salt
4–6%
Acidity
0.1–0.2% citric
pH
6.0–7.0
Packaging, Shelf Life & Order Info
Premium Manzanilla and Aggizi olives, pitted and stuffed with various fillings. Machine-stuffed under hygienic, quality-controlled conditions at our partner facility. Popular in European retail and food service.
Salt
5–7%
Acidity
0.2–0.4% lactic
pH
3.7–4.2
Packaging, Shelf Life & Order Info
California-style black olives darkened by controlled oxidation for a uniform jet-black color and smooth, mild flavor. Ideal for pizza toppings, food service, and retail cans.
Salt
3–5%
Acidity
0.1–0.2% citric
pH
5.5–6.5
Packaging, Shelf Life & Order Info
Tender artichoke hearts marinated in oil with Mediterranean herbs. A premium antipasto line that complements our olive range for delis, retail, and food service.
Salt
2–3%
Acidity
0.4–0.6% citric
pH
3.8–4.2
Packaging, Shelf Life & Order Info
Mild, tangy golden-green peppers pickled in brine. A versatile antipasto and sandwich pepper in strong demand across European and North American retail.
Salt
4–6%
Acidity
0.5–0.7% acetic
pH
3.4–3.8
Packaging, Shelf Life & Order Info
Crisp green jalapeño rings pickled for a bright, medium heat. A high-demand food-service line for nachos, pizza, and Tex-Mex applications.
Salt
4–6%
Acidity
0.6–0.8% acetic
pH
3.4–3.8