Olives, Fresh

Commodity Overview

Green and black olives must be cured or brined before being consumed. Before brining, green olives should be soaked in lye; black olives can be brined immediately. Olives are often used in Mediterranean cooking to add flavor to pastas, stews, dips and sauces. They can also be eaten raw (after brining) out of hand. Olives are available late fall through early spring.

Varieties

Green Leaf Olives

Black Olives

Retail Price Data is based on USDA Specialty Crops Market News surveys. Data collection ends on the report date and encompasses ad pricing good from the Saturday before the report release date through the following Friday. Weekly data - from over 400 retailers, comprising more than 30,000 individual stores with online weekly advertised features - covers over 250 produce items. Registered (logged-in) users, can access weekly reports and additional market information.

USDA Specialty Crops Market News publishes FOB and Movement data on a daily and weekly basis. Pricing and volume information is aggregated by commodity and published weekly, subject to any source-data adjustments. Commodity data is further processed based on origin (domestic vs imports) and type (regular vs. organic). Registered (logged-in) users, can access weekly reports and additional market information.