Mar. 25 – Olives are one of Italy’s excellences, with three cultivars that received the PDO title: Nocellara del Belice, Bella della Daunia (known as Bella di Cerignola) and Oliva tenera Ascolana. But other varieties are striving to acquire this coveted title, among them: Taggiasca from the province of Imperia and Savona, Itrana from southern Lazio, Majatica from Matera, Dolce and Carolea from Rossano in Calabria, Cellina di Nardo and Leccino from the Lecce area, Peranzana del Tavoliere, Tonda Iblea from Ragusa, and Giarraffa from Paterno. Unaprol, the Consortium of Italian olive oil, reveals that the latest ISTAT figures available (referring to 2013), reported a production of table olives of approximately 88,000 tonnes, representing a value of about 3% of total national olive production. Italy is third largest producer within the EU, after Spain and Greece. About 35% of the production comes from cultivars that only make olives for direct consumption, while the rest comes from dual purpose cultivar, which change production according to market demand and seasons. Puglia and Sicily hold the record as main production areas: Sicily takes the lead with a share of 42%, while Puglia represents about 27% of national production. Total consumption in Italy, according to the latest International Olive Council forecast data, which refers to 2014-15, is estimated at around 146,000 tons, 2 kg per person per year. Exports analysis shows an improving trend, with the main importing countries being the US (25%), the EU (18%) and Brazil (13%). Most of the raw material marketed worldwide (about 60%) comes from Greece, Spain, Tunisia and Morocco; countries capable of ensuring quality, availability and competitive prices. Global consumption is also on the rise, especially in EU countries, the US, Egypt and Turkey, which take in about 55% of world production. “The sector – underlines Unaprol – is a niche market, but company restructuring and the increase in global demand for the product give us a glimpse of new developments, supported by the evolution of lifestyles and eating habits that favor the consumption of table olives while eating out or in between meals.” (Red)
