• Skip to main content

International Olive Council

The website of the International Olive Council

International olive council logo
Linkedin icon Twitter icon
  • Health
  • Culinary
  • Sustainability
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
Person icon Private area
Person icon
Menu icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability
Tools icon

IOC NEWS

Home / Blog / A new beginning for olive growing in Georgia
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

A new beginning for olive growing in Georgia

Tbilisi / 01.12.2021

The Executive Secretariat held an international seminar during the 114th session of the Council of Members, which took place in  , Georgia and was chaired by George Svanidze. Guests learnt about the potential for olive growing in this country, which aspires to be one of the key players in the South Caucasus olive sector,” said Executive Director Abdellatif Ghedira on the side-lines of this important event to celebrate World Olive Day.

With over 1 200 hectares in production, Georgia plans to expand its sector through ongoing investments and with the technical support of the IOC, the Georgian Government and the international community.

Olives were first recorded in Georgia in the 1st and 2nd centuries AD. According to researchers, olives were probably introduced to the country by the Greeks when they colonised the regions bordering the Black Sea.

Found to the north of the Lesser Caucasus Mountains, Georgia is nestled between the Black Sea and the Caspian Sea. With a total area of 69 700km², the country has 12 different climate zones and 49 types of soil. The country is also rich with renewable water resources and forests cover 33% of the territory.

Agriculture accounts for 8.3-9.2% of GDP and 16-17.5% of trade. Georgia has a long tradition of producing wine, citrus, grapes, tea, nuts, fruits and vegetables. Georgia and the South Caucasus lie in Vavilov’s fourth centre of origin – Southwest Asia. Olive trees are thought to be relics of the southwest regions of the country. Wild olives have been known to grow in forests alongside bay trees (Laurus nobilis) in Abkhazia and in the southwest. In the Bible, Noah distributed olives between Armenia and Georgia.

This information was taken from an interesting presentation given during the seminar.

For more information about the Georgian olive sector, click on this link: Georgia – Olive production and prospectives NOV, 2021Tbilisi 12

Zviad Bobokashvili – author

Head  of department of fruit crop research  growing, LEPL Scientific-Research Centre of Agriculture Ministry of Agriculture Georgia,  PhD,  associated  professor

 

Nouveau départ pour l’oléiculture géorgienne

Tbilissi – « Le Secrétariat exécutif a organisé un séminaire international à l’occasion de la 114e session du Conseil des Membres qui s’est déroulée à Tbilissi, en Géorgie, sous la présidence de George Svanidze. Les participants ont découvert le potentiel de l’oléiculture dans ce pays, qui aspire à devenir l’un des principaux acteurs du secteur oléicole du Caucase du Sud », a déclaré le Directeur exécutif, Abdellatif Ghedira, en marge de cet important événement organisé dans le cadre de la Journée mondiale de l’olivier.

Avec plus de 1 200 hectares en production, la Géorgie prévoit de développer son secteur grâce aux investissements en cours et au soutien technique du COI, du gouvernement géorgien et de la communauté internationale.

Les premières mentions d’oliviers en Géorgie remontent aux 1er et 2e siècles de notre ère. Selon les chercheurs, les oliviers ont probablement été introduits dans le pays par les Grecs lorsqu’ils ont colonisé les régions bordant la mer Noire.

Située au nord des montagnes du Petit Caucase, la Géorgie est nichée entre la mer Noire et la mer Caspienne. D’une superficie totale de 69 700 km², le pays compte 12 zones climatiques différentes et 49 types de sols. La Géorgie est également riche en ressources hydriques renouvelables et les forêts couvrent 33% du territoire.

L’agriculture contribue à 8,3-9,2% du PIB et à 16-17,5% du commerce. La Géorgie a une longue tradition de production de vin, d’agrumes, de raisins, de thé, de noix, de fruits et de légumes.

La Géorgie et le Caucase du Sud se trouvent dans le quatrième centre d’origine de Vavilov, l’Asie du Sud-Ouest.

On pense que les oliviers sont des espèces reliques des régions du sud-ouest du pays. Les forêts d’Abkhazie et du sud-ouest abritaient en effet des oliviers sauvages et des lauriers (Laurus nobilis).

La Bible mentionne également la contribution de Noé à la diffusion des oliviers entre l’Arménie et la Géorgie.

Ces données sont tirées d’un exposé passionnant présenté lors du séminaire.

Pour plus d’informations sur le secteur oléicole géorgien, cliquez sur ce lien :Georgia – Olive production and prospectives NOV, 2021Tbilisi 123

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
This week on OHIS
MADRID, SPAIN / 23.05.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diets rich in olive oil, vegetables, fruits, whole grains, legumes, and fish—like the...

Info

Mario Solinas Quality Award 2025
MADRID, SPAIN / 22.05.2025

A Celebration of Excellence on the 25th Anniversary of the Competition On Thursday, 22 May, the International Olive Council (IOC) hosted the 2025 Mario Solinas Quality Award ceremony for the Northern Hemisphere at its...

Info

Olive Sector Statistics – April/May 2025
MADRID, SPAIN / 20.05.2025

Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    Main Bodies
    • Council of members
    • Chair
    • Advisory committee
    • Operational committees
    • Executive secretariat
    Key Documents
    • International agreement
    • Links
    • Guide to missions
    • Standards / Testing methods
    • Microsite
    • Photo Gallery
    • Olive Museums
    • Dictionary
    Publications and On-line Sales
    • Olivae
    • World olive encyclopedia
    • World catalogue of olive varieties
    • Following olive footprints
    • Healthy Publications
    • Newsletter
    What we do
    • Standardisation and Research Unit
    • Economic affairs & Promotion Unit
    • Financial Management Unit
    • Olive growing, Olive oil technology & environment Unit
    • Administrative Management and Human Resources Unit
    • Observatory & information systems department
    Economic Affairs and Promotion
    • Prices & balances
    • Country profiles
    • List of importers/exporters
    • Olive oil production costs study
    • Olive oil & table olive figures
    • PROMOTION CAMPAIGNS
    • GRANTS
    Olive growing, Olive oil technology & environment
    • General Page
    • Projects
    • Carbon footprint
    • Geographical indications
    • IOC NETWORK OF GERMPLASM BANKS
    Standardisation and Research
    • Laboratory recognition
    • Mario Solinas Award
    • Quality control programme
    • Nutrition
    • Standards / Testing methods
    Call for tenders
    Grants
    Vacancies
    Tools & Links
    World olive day
    International Olive Council logo
    OHIS logo
    We are social
    • Linkedin icon
    • Twitter icon
    © International Olive Council, 2025

    IOC Logo
    CIA logo

    Olive and the Plant-Forward Kitchen

    Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

    IOC Logo
    CIA logo

    Olive et la cuisine avant-gardiste

    Inspiration du régime méditerranéen pour les biscuits contemporains

    Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

    X