These data have been elaborated by the IOC economy and promotion Unit on the basis of the official data communicated by the member countries. Changes in the production of olive oil. Annual variation rates with reference 1958/59
The provisional data for the 2018/19 crop year show world production at 3 217 500 t, 4.8%, or 161 500 t, less than the previous crop year. Consumption is expected to fall by 4.3%, standing at 2 909 000 t, and imports and exports are to total 968 500 t and 971 500 t respectively. IOC member countries produce a total of 3 039 500 t, representing 94.5% of the world total for the 2018/19 crop year. European countries total 2 263 500 t, an increase of 3.4% on the previous crop year. Spain is expected to produce the most, with 1 789 900 t (+41.8%), followed by Greece 185 000 t (-46.5%), Italy (-59.5%) and Portugal 100 316 t (-25.6%). Production in other member countries is to fall by 22.9% to 776 000 t: Turkey leads with 193 500 t (-26.4%), followed by Morocco 200 000 t (+42.9%), Tunisia 140 000 t (-56.9%), Algeria 97 000 t (+17.6%), and the rest to total 145 500 t. As for consumption, member countries total 2 009 500 t, a fall of 8%, and non-IOC member countries total 899 500 t, an increase of 5.3% over the previous crop year.
Stay linked, tomorrow we will publish olive oil – estimates 2019/20 crop year
Last Posts
Countdown to Pakistan’s accession to the IOC
Madrid / 27.05.2022
The IOC was pleased to welcome a delegation from Pakistan to headquarters on 9 May 2022. The delegation was composed of the following representatives: Dr Khair Muhammad Kakar (Director General, Oilseeds Department, Ministry...
THE IOC AND QVEXTRA! GATHER THE INTERNATIONAL OLIVE SECTOR, THE SCIENTIFIC COMMUNITY AND KEY EU DECISION-MAKERS TO DEFINE A ROADMAP FOR NUTRITION AND HEALTH LABELLING FOR VIRGIN OLIVE OILS. The IOC and the QvExtra!...
IOC CAROUSEL: THE NEW TOOL FROM THE OBSERVATORY The IOC has launched its carousel. A website carousel is an effective way of displaying images and content in a single place. It not only saves space on the screen, but also...
Cuando usted visita cualquier sitio web, es posible que se almacene o recupere información en su navegador, principalmente en forma de cookies. Controle sus servicios personales de cookies aquí.
The necessary cookies are essential for the website to work properly and cannot be disabled. Usually, they are only set up in response to your actions taken when requesting services, such as setting your privacy preferences, logging in or filling out forms.
You can configure your browser to block or alert about these cookies, but if you do this it is possible that the website does not work completely correctly.
These cookies do not store any personal information.
These cookies allow us to track the website using the Google Analytics tool, through which it is possible to obtain information of user access.
_ga
_gat
_gid
Decline all Services
Accept all Services
Olive and the Plant-Forward Kitchen
Inspiration from the Mediterranean Diet for Contemporary Cookieng
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.
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.