Olives (including preserved) — Production in Western Europe
Western Europe: Olives (including preserved) — Production was 30 1000 t in 2023. ▬ Flat
Olives (including preserved) — Production in Western 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) — production in Western Europe is 30 1000 t, measured in 2023.
The figure is up 36.4% on the previous year and up 3.4% over ten years.
Over the whole period, olives (including preserved) — production in Western Europe peaked at 35 1000 t in 2015 and was at its lowest, 13 1000 t, in 2014.
Western Europe ranks 17th of 22 groups on this measure, in the bottom quarter.
Olives (including preserved) — Production in Western Europe, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 32 1000 t | — |
| 2011 | 23 1000 t | -28.1% |
| 2012 | 30 1000 t | +30.4% |
| 2013 | 29 1000 t | -3.3% |
| 2014 | 13 1000 t | -55.2% |
| 2015 | 35 1000 t | +169.2% |
| 2016 | 19 1000 t | -45.7% |
| 2017 | 19 1000 t | +0.0% |
| 2018 | 22 1000 t | +15.8% |
| 2019 | 24 1000 t | +9.1% |
| 2020 | 30 1000 t | +25.0% |
| 2021 | 28 1000 t | -6.7% |
| 2022 | 22 1000 t | -21.4% |
| 2023 | 30 1000 t | +36.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 24.6 1000 t | 13 1000 t | 35 1000 t | 10 |
| 2020s | 27.5 1000 t | 22 1000 t | 30 1000 t | 4 |
Countries ranked near Western Europe
More agriculture & rural data for Western Europe
- Tomatoes — Production, annual growth rate 7.62 % change on previous year (2024)
- Eggs Primary — Laying 182,443 1000 An (2024)
- Citrus Fruit, Total — Area harvested 7,060 ha (2024)
- Citrus Fruit, Total — Yield 13,867 kg/ha (2024)
- Citrus Fruit, Total — Production 97,900 t (2024)
- Eggs Primary — Yield/Carcass Weight 16,128 g/An (2024)
- Eggs Primary — Production 2.94 million t (2024)
- Fruit Primary — Yield 10,570 kg/ha (2024)
- Meat, Poultry — Yield/Carcass Weight 1,919 g/An (2024)
- Fruit Primary — Production 12.61 million t (2024)
Frequently asked questions
- What is olives (including preserved) — production in Western Europe?
- Olives (including preserved) — production in Western Europe was 30 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — production recorded in Western Europe?
- The highest recorded value was 35 1000 t in 2015.
- What is the lowest olives (including preserved) — production recorded in Western Europe?
- The lowest recorded value was 13 1000 t in 2014.
- How does Western Europe rank for olives (including preserved) — production?
- Western Europe ranks 17th out of 22 groups with data for 2023.
- Is olives (including preserved) — production rising or falling in Western Europe?
- Over the last ten years it is up 3.4%. The long-run trend across the full record is flat.
- Where does this Western Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Production. 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.