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1% of the olive trees in the world grow in Egypt. In 2009, 65,303 ha of land in Egypt were under olive oil tree cultivation, which increased to 100,000ha in 2017. The total olive oil produced in 2017\2017 was 550,000 tonnes. Olive trees have existed in Egypt since 12th millennium BC. Historical Egyptian leaders have always been promoting the development of the olive tree.  

Most of the olive oil produced in Egypt is exported to Brazil, the European Union, Australia, Canada and the USA. The olive oil consumption within Egypt at 2018\2019 was 500,000 tonnes. 

Olive trees grow solely in Mediterranean regions of the world. The Mediterranean climate where the olives grow has an annual rainfall of 20mm – 200mm with hot summers and mild winter seasons. The cultivation of olive trees in Egypt is in both small and large scale always under irrigation. 

The Egyptian government is currently working on putting the desert land under irrigation for growing olive trees. Major producing regions include South Sinai, New Valley, North Sinai, El-Fayaum, Marsamatruh and El-Nobaria. 

As the fruit matures, its colour changes from green to violet then black. The state at which the seeds were harvested defines the taste of the oil. Fully ripe olives produce oil with a sweeter sensation while green olives produce spicy and bitter-tasting oil. The quality of olive oil is rated as per the smoking temperature with the best oils smoking at 210°C.

The harvesting process is the most costly. The fruit is picked by hand while others are beaten and collected from the ground. The harvesting process results in a lot of damage as the grains get wasted.

Olive trees produce the olive fruit which has a wide range of uses. The olive fruits are edible. The pulp of the fruit is processed to give olive oil. Olive oil is widely used in cutlery as a healthy oil. Olive oil is included in the production of cosmetics. Some religions, such as Catholic and Judaism, make use of the oil as it is believed to possess cleansing qualities. Other applications include the manufacture of lubricants and as a source of energy \light.

Egypt Olive oil is a rich source of fatty acids, antioxidants, vitamin E and minerals. Olive clones grown in Egypt include E52, Sewia, and Maraki. 

The best quality oil originates from fully ripened olives. However, unripened olives produce more oil.

The processing steps appear as follows:

• Grinding by use of steel drums for modern processing or milestones for traditional processing. Longer grinding results in oxidation while shorter grinding leads to unground particles (wastage).
• The ground paste sits for up to 20 minutes after which they are squeezed off the oil.
• The extracted liquid is separated of water and oil through the centrifuge
• Filtration of the remaining particles from the oil produced.

Egypt olive oil is graded an packaged in airtight bottles for sale in ml and kg samples. The production of olive oil in Egypt is governed by the International olive Council (IOC). Varieties include extra virgin olive oil, virgin olive oil, refined olive oil, and olive pomace oil. 

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