Packaging Olives for Export: Glass, Tin, Bucket, or Barrel?

Glass shows the product, carries a premium and suits branded retail and deli shelves. It costs more per unit and weighs more in transit, but the look justifies the price in grocery and specialty channels. We supply jars of 320, 370, 467, 720 and 1050 ml, packed 12 to a carton up to 720 ml and 6 at 1050 ml.

Glass is the natural choice for the green and stuffed olives that anchor a premium range.

Tins give long shelf life and strong protection, which suits food service, hot climates and oxidized black olives. They stack and ship efficiently and stand up to handling in transit. We supply 65 mm, A9, A10 and A12 cans, packed 12, 6, 6 and 4 to a carton.

For pizzerias and caterers buying sliced oxidized black olives, tins are often the format of choice.

Food-grade buckets of 2, 5, 10 and 20 kg are the workhorse of restaurants, caterers and repackers. They balance cost, volume and convenience, and are easy to open and store in a commercial kitchen.

They are also popular with local repackers who portion olives into their own branded retail packs.

For large volumes and traditional brine maturation, our 220 kg plastic barrels give the lowest cost per kilogram. They suit importers who repack locally or finish the product themselves; co-packing and OEM buyers often start here — see Manufacturers & OEM.

If you import in bulk, factor barrel handling and local repacking into your landed cost — covered in the guide to Egyptian olive prices.

All seven of our products are available in private-label packaging across glass, tin, bucket and barrel, with label design help on request. Your label requirements are confirmed in writing for your destination market before production. See Private Label for how it works.