Olive Production

• There were an estimated 13 million olive trees in Lebanon in 2002, covering around 57,000 hectares. This represented 20% of the total cultivated area in the country. The density of trees per hectare varies between 200 and 250. 
• The regional distribution of olive groves in Lebanon is 40% in the North, 39% in the South, 15% in Mount Lebanon, and around 6% in the Bekaa Valley. 
• It is estimated that around 16 percent of all olive orchards are less than 10 years old, and that 36 percent are more than 50 years old.  It is widely acknowledged that the production of olive trees starts declining after 70 years. 
• Olive tree yields vary greatly from year to year. Alternate bearing and production is a common characteristic of olive trees.  This is especially true for non-irrigated groves, and about 98 percent of the olive groves in Lebanon are rain fed.  This subjects the trees to greater climatic extremes and increases year to year supply fluctuations.
• Olive production in Lebanon varies with climatic conditions, ranging from as low as 30,000 metric tons of olives in 1998, to a production high of 190,000 metric tons in 2000.
• Factors that could reduce the large annual production fluctuation in Lebanon include: irrigation; proper pruning and fertilizing, and good harvesting techniques.
• Olive varieties planted in Lebanon are local varieties that are not well characterized or scientifically differentiated. Several varieties are usually grown within one grove. The most common varieties, as per the local nomenclature are: Soury, Baladi (meaning local in Arabic), Ayrouni, Chami, Smoukmouki. They are varieties with oil contents of 20-21%.
• For more information, see: The Agricultural Census of the Ministry of Agriculture

• Out of all Lebanese olive production, around 30% is consumed fresh and the remaining 70% is transformed into oil.
• The oil productivity of the olives in Lebanon ranges from 18-25% (average 20%).
• Lebanon has about 544 oil mills distributed throughout its regions as follows:

• Lebanon’s olive oil mills can be classified into two main technological categories:  those using traditional technology and those using automated or semi-automated technology.  As shown in the table below, the vast majority of the mills (80%) are traditional.

• The principal market channels for Lebanese olive oil include the following:

• For more information see: Munoz report, SILO, and the Agricultural Census of the Ministry of Agriculture

Regional Characteristics

Introduction

Lebanon is well known for its topographic, biological and cultural diversity. This natural diversity—specific microclimates and agro-ecological zones—means that agricultural produce from different regions have specific taste characteristics.

Olive trees are grown in almost all regions of Lebanon, where climates vary from the coastal subtropical climate (in the South), to the coastal and mountainous Mediterranean climate, to semi-arid continental climate (in the Bekaa) to mountains of elevations up to 1,300 m that are snow-covered during the winter season.

The typical organoleptic characteristics of the olive oils from the different Lebanese regions depend not only on the microclimate, the soil type and the varieties dominating there, but also on the harvesting and pressing traditions specific to the region. While many villages harvest their olives relatively early in the season to get the hot greenish oil locally called "khadeer," certain regions typically harvest late to get the sweet golden oil that perfectly fits with their culinary traditions.

Organoleptic Descriptions of Regional Lebanese Olive Oils

Whatever the type of the local olive variety, Lebanese olive oils are typically characterized by a mild aroma that is perceived as intense, but mellow once it enters the mouth sometimes with a peppery finish. Taste descriptions of selected typical olive growing areas in Lebanon are [1]:

• Batroun (Northern Lebanon, hilly, beautiful serene mountain region): Rich and fruity with a zesty flavor.
• Koura (Northern Lebanon, coastal, with plains and hills): The four season climate and low soil acidity create a light and delicately flavored oil ideal for use in cooking.
• Zgharta (Northern Lebanon, hilly with intermediate elevations): Fruity and fragrant with a subtle aroma.
• Akkar (extreme Northern Lebanon, hilly with intermediate elevations): Rich with a distinct flavor of tomatoes and a strong spicy finish.
• Rachaya el Foukhar (South East Lebanon, hilly with intermediate elevations): Mildly sweet with a herbal and floral aroma, oils from this region often have a distinct peppery flavor.
• Hasbaya (South East Lebanon, steep hills and terraces): A rich taste and smoothly textured oil, moderately sweet with a pleasant herbal aroma.
  

[1] Two organoleptic specialists, Ms. Rania Chamchoum and Mr. Hussein Hoteit, contributed to these descriptions.