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The olive tree, the blessed tree mentioned in the Quran, is one of the key pillars of Egyptian agriculture. Contrary to a common belief, olives are scientifically classified as a fruit rather than a vegetable, and their cultivation is concentrated in coastal areas and valleys.
Egypt leads the world in table olive production, producing nearly one million tonnes annually. According to Agricultural Research Center data, Egypt’s olive-planted area has reached 257,896 feddans, with total annual production estimated at 1,565,548 tonnes.
A report by the Horticulture Research Institute, affiliated with the Agricultural Research Center, said Egypt ranks among the leading Mediterranean olive-producing countries, with an average yield of 4.3 tonnes per feddan.
As part of an ambitious plan to expand olive cultivation, especially varieties dedicated to oil production, the institute has successfully developed and officially registered 11 new varieties that can resist climate change. These are currently being propagated in West Minya.
The agricultural policy also encourages farmers to form cooperatives and connect them with processing entities to increase financial returns.
There is also a focus on clean and environmentally friendly agriculture through the use of organic and bio-fertilizers, biological pest control, preservation of local genetic resources, and evaluation of new strains produced through breeding programs.
To strengthen these efforts, Egypt launched its first specialized olive council. The council aims to improve the quality and efficiency of Egyptian olives for both local consumption and export by supporting small and medium-sized farmers and exporters.
The council seeks to establish clear and applicable policies for sustainable cultivation and create a suitable investment environment through applied scientific strategies, while spreading the culture of olive cultivation on scientific foundations.
Among its tasks, the council works to provide farmers with high-quality seedlings in cooperation with the Horticulture Research Institute and offers technical training to improve production quality.
As a result of these efforts, including the “100 Million Olive Trees” initiative launched in 2014, the number of olive trees in Egypt increased from 30 million to 60 million. This reinforced Egypt’s position as the world’s top producer of table olives and contributed to its return to membership in the International Olive Council.
Dr. Sherine Adel Abdel Hamid, professor of fruit science and head of the Fruit Research Unit at the Desert Research Center, said Egypt faces challenges due to climate change.
While Egypt maintains first place in table olive production, it has declined in olive oil production, where it had ranked twelfth globally.
The main reason is that oil varieties require more cold hours than pickling varieties. With rising temperatures, some areas, such as Siwa Oasis, are no longer as suitable for their cultivation as before.
Another challenge is labor shortages and rising wages, which may reach EGP 500 per day.
Dr. Abdel Hamid noted that some dual-purpose varieties exist. If the fruit is fleshy, it is suitable for pickling, while if its oil content is high, ranging from 21% to 25% of the fruit size, it is suitable for pressing.
Pickling varieties such as Tuffahi and Aggezi are harvested from late August to late September. Oil varieties are harvested when they reach the ideal ripening stage, when three-quarters of the fruit has changed color, between November and December. This ensures high-quality oil with low acidity.
Dr. Abdel Hamid also highlighted state efforts to address climate impacts. Awareness campaigns are being organized for farmers to overcome heat stress, while the Desert Research Center, through more than 13 research stations, provides training courses for farmers on new pests and how to overcome them, while continuing to develop new heat-tolerant varieties.
Olive oil is often called green gold. It is not only a staple ingredient in the kitchen, but also a source of numerous health and therapeutic benefits.
At Libya Market in Marsa Matrouh, Hajj Sabry Boushlouf, an olive oil shop owner, says the governorate is known for its high-quality oil, which attracts customers from everywhere.
He says: “We plant olive trees on our land inside our homes, harvest them, and press them to produce pure oil.”
He adds that the entire tree is blessed. Its leaves are boiled and consumed to reduce blood sugar, its seeds are given to camels after giving birth to increase milk production, and its oil has countless benefits.
He also referred to the phenomenon of alternate bearing, where the tree may “rest” for a year and then compensate the farmer with double production the following year.
Boushlouf advises buying oil from a trusted source to avoid adulteration. He explains that the harvest season in Matrouh runs from October to December, and that the best olive variety for pressing is the black Chemlali, which produces abundant oil despite its small size.
To preserve oil quality, it should be stored in a cool, dark place inside dark glass bottles or stainless-steel tanks.
Khaled Abdel Nasser Hamidan says many patients in Matrouh prefer using olive oil as a traditional remedy for heart disease, high blood pressure, and diabetes, and that stone-pressed oil is more expensive and of higher quality.
Mahmoud Taleb Al-Attar, a trader of Siwa products, adds that the pickling season for Azizi olives has now begun for storage ahead of Ramadan, while the oil season begins in January.
Another trader, Anwar Mostafa, warns against adulteration, explaining that original oil has a distinctive density, taste, and aroma and causes a slight peppery sensation in the throat, while adulterated oil is cheap and has an unpleasant smell.
He attributed the recent increase in oil prices to weaker production caused by climate change.
Source: Al Gomhuria