Olives (including preserved) — Processing in Southern Europe
Southern Europe: Olives (including preserved) — Processing was 13,441 1000 t in 2023. ▼ Falling
Olives (including preserved) — Processing in Southern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for olives (including preserved) — processing in Southern Europe is 13,441 1000 t, measured in 2023.
Compared with earlier readings it is up 19.7% on the previous year and down 26.7% over ten years.
Over the whole period, olives (including preserved) — processing in Southern Europe peaked at 18,329 1000 t in 2013 and was at its lowest, 11,227 1000 t, in 2022.
Southern Europe ranks 3rd of 20 groups on this measure, in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 15,037 1000 t | 11,333 1000 t | 18,329 1000 t | 10 |
| 2020s | 14,185 1000 t | 11,227 1000 t | 16,210 1000 t | 4 |
Countries ranked near Southern Europe
More agriculture & rural data for Southern Europe
- Unmanufactured tobacco — Production 103,293 t (2024)
- Bananas — Production 452,640 t (2024)
- Bananas — Area harvested 10,020 ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 2.49 million ha (2024)
- Meat, Total — Production 13.39 million t (2024)
- Milk, Total — Yield/Carcass Weight 1,357 kg/An (2024)
- Milk, Total — Production 31.03 million t (2024)
- Milk, Total — Milk Animals 22.87 million An (2024)
- Oilcrops, Cake Equivalent — Production 3.00 million t (2024)
- Oilcrops, Oil Equivalent — Yield 624.9 kg/ha (2024)
Frequently asked questions
- What is olives (including preserved) — processing in Southern Europe?
- Olives (including preserved) — processing in Southern Europe was 13,441 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — processing recorded in Southern Europe?
- The highest recorded value was 18,329 1000 t in 2013.
- What is the lowest olives (including preserved) — processing recorded in Southern Europe?
- The lowest recorded value was 11,227 1000 t in 2022.
- How does Southern Europe rank for olives (including preserved) — processing?
- Southern Europe ranks 3rd out of 20 groups with data for 2023.
- Is olives (including preserved) — processing rising or falling in Southern Europe?
- Over the last ten years it is down 26.7%. The long-run trend across the full record is falling.
- Where does this Southern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Processing. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.