Egypt has quietly become one of the world's largest table-olive producers, and for good reason: fertile Nile Delta soil, a long harvest window, and competitive FOB Alexandria pricing. But importing bulk olives for the first time can feel opaque. This guide walks distributors and wholesalers through the full process — from your first sample request to clearing customs at destination. It draws on common industry practice among established exporters serving buyers across many markets.
1. Start with a sample request
Before committing to a container, request a representative sample of the variety, caliber, and packaging you intend to sell. A reputable exporter will send a 1–5 kg assortment so your team can evaluate flavor, firmness, brine balance, and color against your market's expectations. You can request a sample to begin.
Use the sample stage to confirm specifications in writing: olive variety (Aggizi, Manzanilla, Toffahi, natural black, or oxidized black), caliber count per kilogram, salt and acidity levels, and packaging format. These details become the quality baseline for your purchase order. If you are unsure which variety fits your market, the guide to choosing the right variety can help.
2. Understand calibers and brine specifications
Caliber is the count of olives per kilogram — a lower number means larger fruit. Premium retail jars typically use 101/110 to 181/200, while food-service and bulk repacking often accept 201/230 and above at a lower cost per kilogram. You can compare the available calibers across a product catalog.
Brine chemistry determines shelf life and taste. Ask for salt percentage, acidity (lactic or citric), and pH for every product. Consistent brine specs are what let you guarantee the same product to your own customers shipment after shipment — a hallmark of working with a genuine, reliable exporter.
3. Agree on Incoterms and minimum order quantity
Most Egyptian olive exports ship FOB Alexandria, meaning the exporter delivers to the port and you arrange ocean freight and insurance. CIF and CFR terms are also common if you prefer the exporter to handle freight to your destination port.
Minimum order quantities usually start around a trial pallet (100–500 kg) and scale to a full 20ft or 40ft container (roughly 16–26 metric tons). Confirm MOQ early so you can plan cash flow and warehouse capacity.
4. Choose the right packaging for your channel
The format you import shapes your shelf life, landed cost, and where the product can sell — glass jars for premium retail, tin cans for shelf-stable food service, buckets for kitchens, and barrels for bulk repacking.
It is worth planning this before you order. A dedicated guide to packaging olives for export compares every format in detail.
5. Prepare for customs and documentation
Smooth clearance depends on complete paperwork. Standard export documents include the commercial invoice, packing list, certificate of origin, phytosanitary or health certificate, and the bill of lading. Many markets also require food-safety certificates such as ISO 22000 or HACCP, which a supplier typically provides in its downloads.
Work with an exporter who issues full documentation as a matter of routine. Missing or inconsistent documents are the most common cause of costly demurrage at destination ports — one of the key reasons it pays to choose a trusted exporter.
With the right partner, importing Egyptian table olives is a predictable, repeatable process. Lock in your specifications at the sample stage, agree clear commercial terms, choose the right packaging, and insist on complete export documentation — and every shipment after the first becomes routine. When you are ready, request a quote from a reliable exporter so that first container is as smooth as the hundredth.