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Food
A small food workshop that cures black olives in brine, packs them in sealed jars and sells them to grocers, pickle shops and families, with peak demand in Ramadan.
Where it fits:SyriaTürkiyeMoroccoYemen
Food
A small food workshop that cures black olives in brine, packs them in sealed jars and sells them to grocers, pickle shops and families, with peak demand in Ramadan.
Where it fits:SyriaTürkiyeMoroccoYemen
Pickled black olives are a staple of the breakfast table across the region. They sell all year round, and demand peaks in Ramadan. The original study, written for the Egyptian market, found few specialised producers, a gap between supply and demand, plentiful raw olives and available skilled food workers.
The idea is to buy black olives in the harvest season, sort, wash and cure them hygienically, then pack them in sealed, clearly labelled jars or bags and sell them to grocers, pickle shops and consumers.
The original study describes a 100-tonne-a-year factory. The model proposed for İktifa starts much smaller, with 3–6 tonnes a year in a small workshop (estimate).
Export may become possible later, once output grows and the required certificates are in place.
The original study plans 100 tonnes a year in two 6-month cycles of 50 tonnes. The proposed model produces 3–6 tonnes of pickled olives a year using 15–30 food-grade barrels of 120–220 litres (estimate).
Natural curing in brine usually takes 2–6 months depending on the variety and method; lye curing is faster (estimate).
A food-processing business usually needs a trade registration with the municipality or trade registry, and registration or approval of the premises by the local food-safety authority. Labels should show the product name, ingredients, weight, production and expiry dates and the producer's address. Use only preservatives permitted locally, within the allowed limits, and check whether workers need health certificates.
| Equipment | Quantity | Notes |
|---|---|---|
| Food-grade plastic barrels with tight lids (120–220 L) | 15–25 | For curing and storage; ≈ $300–600 (estimate) |
| Open barrels and tanks | 4–6 | For washing, soaking and treatment; ≈ $100–200 (estimate) |
| Plastic crates and mesh baskets | 10–15 | For moving and draining olives; ≈ $50–100 (estimate) |
| Stainless steel sorting and packing table | 1–2 | Replaces a sorting machine at the start; ≈ $150–350 (estimate) |
| Floor scale (150 kg) and precise table scale | 1 each | ≈ $100–200 (estimate) |
| Manual or semi-automatic jar capping machine | 1 | ≈ $150–350 (estimate) |
| Bag sealing machine | 1 | ≈ $50–150 (estimate) |
| Plastic jugs, measuring beakers and ladles | Set | ≈ $30–60 (estimate) |
| Salinity hydrometer and pH meter | 1 each | ≈ $40–100 (estimate) |
| Protective gear (gloves, goggles, aprons) | Set | Essential when using caustic soda; ≈ $20–40 (estimate) |
Food-grade plastic barrels with tight lids (120–220 L)
Quantity: 15–25
For curing and storage; ≈ $300–600 (estimate)
Open barrels and tanks
Quantity: 4–6
For washing, soaking and treatment; ≈ $100–200 (estimate)
Plastic crates and mesh baskets
Quantity: 10–15
For moving and draining olives; ≈ $50–100 (estimate)
Stainless steel sorting and packing table
Quantity: 1–2
Replaces a sorting machine at the start; ≈ $150–350 (estimate)
Floor scale (150 kg) and precise table scale
Quantity: 1 each
≈ $100–200 (estimate)
Manual or semi-automatic jar capping machine
Quantity: 1
≈ $150–350 (estimate)
Bag sealing machine
Quantity: 1
≈ $50–150 (estimate)
Plastic jugs, measuring beakers and ladles
Quantity: Set
≈ $30–60 (estimate)
Source: Farmers, olive presses and wholesale markets in the harvest season
Cost: $1.20–2.50 per kg (estimate)
Largest cost item; price varies by season and variety
Source: Wholesalers
Cost: $0.10–0.20 per kg (estimate)
For brine of about 8–10% (estimate)
Source: Food traders
Cost: $0.50–1 per litre (estimate)
To adjust acidity
Source: Food chemical suppliers
Cost: Low (estimate)
Only for the lye-curing method
Source: Food chemical suppliers
Cost: Low (estimate)
Only within locally permitted limits
Source: Packaging suppliers
Cost: $0.20–0.50 per container (estimate)
Several sizes
Source: Local printers
Cost: $0.03–0.08 per label (estimate)
Brand, ingredients, production and expiry dates
İktifa buys the equipment in the owner's name and presence, up to about $2,000. No cash changes hands.
The project starts working before any repayment, with mentoring through the first year.
Instalments follow a schedule agreed with the owner, based on the feasibility study.
Repayments, and 15% of profits to the local fund, equip the next skilled person.
Exact amounts and schedules are agreed for each project after the feasibility study.
Buy ripe black olives in the harvest season from farmers or wholesale markets.
Sort the olives by hand on the table, remove damaged fruit and grade them by size.
Wash the olives well with clean water in the tanks.
Either soak in brine for natural fermentation, or treat with caustic soda and rinse repeatedly, depending on the method and variety.
Place the olives in sealed barrels with brine and vinegar, and check salt, acidity and fermentation regularly until the bitterness is gone.
Re-sort the cured olives and pack them in jars or bags with fresh brine, adding permitted preservatives only when needed.
Seal the containers with the capping or sealing machine and apply printed labels.
Store in a clean, cool place and deliver to shops and customers, increasing stock before Ramadan.
Applicable countries
Olives are plentiful, pickling is common household know-how and local demand is high.
Black olives are central to Turkish breakfast; check food-premises registration requirements.
A major olive-growing and olive-eating country with ready supply and demand.
Possible, but raw olives may need to be imported, which raises cost.
Use this project model as the basis of your in-kind support application. Adapt it to your local market and capacity.
Pickled black olives are a staple of the breakfast table across the region. They sell all year round, and demand peaks in Ramadan. The original study, written for the Egyptian market, found few specialised producers, a gap between supply and demand, plentiful raw olives and available skilled food workers.
The idea is to buy black olives in the harvest season, sort, wash and cure them hygienically, then pack them in sealed, clearly labelled jars or bags and sell them to grocers, pickle shops and consumers.
The original study describes a 100-tonne-a-year factory. The model proposed for İktifa starts much smaller, with 3–6 tonnes a year in a small workshop (estimate).
Export may become possible later, once output grows and the required certificates are in place.
The original study plans 100 tonnes a year in two 6-month cycles of 50 tonnes. The proposed model produces 3–6 tonnes of pickled olives a year using 15–30 food-grade barrels of 120–220 litres (estimate).
Natural curing in brine usually takes 2–6 months depending on the variety and method; lye curing is faster (estimate).
A food-processing business usually needs a trade registration with the municipality or trade registry, and registration or approval of the premises by the local food-safety authority. Labels should show the product name, ingredients, weight, production and expiry dates and the producer's address. Use only preservatives permitted locally, within the allowed limits, and check whether workers need health certificates.
| Equipment | Quantity | Notes |
|---|---|---|
| Food-grade plastic barrels with tight lids (120–220 L) | 15–25 | For curing and storage; ≈ $300–600 (estimate) |
| Open barrels and tanks | 4–6 | For washing, soaking and treatment; ≈ $100–200 (estimate) |
| Plastic crates and mesh baskets | 10–15 | For moving and draining olives; ≈ $50–100 (estimate) |
| Stainless steel sorting and packing table | 1–2 | Replaces a sorting machine at the start; ≈ $150–350 (estimate) |
| Floor scale (150 kg) and precise table scale | 1 each | ≈ $100–200 (estimate) |
| Manual or semi-automatic jar capping machine | 1 | ≈ $150–350 (estimate) |
| Bag sealing machine | 1 | ≈ $50–150 (estimate) |
| Plastic jugs, measuring beakers and ladles | Set | ≈ $30–60 (estimate) |
| Salinity hydrometer and pH meter | 1 each | ≈ $40–100 (estimate) |
| Protective gear (gloves, goggles, aprons) | Set | Essential when using caustic soda; ≈ $20–40 (estimate) |
Food-grade plastic barrels with tight lids (120–220 L)
Quantity: 15–25
For curing and storage; ≈ $300–600 (estimate)
Open barrels and tanks
Quantity: 4–6
For washing, soaking and treatment; ≈ $100–200 (estimate)
Plastic crates and mesh baskets
Quantity: 10–15
For moving and draining olives; ≈ $50–100 (estimate)
Stainless steel sorting and packing table
Quantity: 1–2
Replaces a sorting machine at the start; ≈ $150–350 (estimate)
Floor scale (150 kg) and precise table scale
Quantity: 1 each
≈ $100–200 (estimate)
Manual or semi-automatic jar capping machine
Quantity: 1
≈ $150–350 (estimate)
Bag sealing machine
Quantity: 1
≈ $50–150 (estimate)
Plastic jugs, measuring beakers and ladles
Quantity: Set
≈ $30–60 (estimate)
Source: Farmers, olive presses and wholesale markets in the harvest season
Cost: $1.20–2.50 per kg (estimate)
Largest cost item; price varies by season and variety
Source: Wholesalers
Cost: $0.10–0.20 per kg (estimate)
For brine of about 8–10% (estimate)
Source: Food traders
Cost: $0.50–1 per litre (estimate)
To adjust acidity
Source: Food chemical suppliers
Cost: Low (estimate)
Only for the lye-curing method
Source: Food chemical suppliers
Cost: Low (estimate)
Only within locally permitted limits
Source: Packaging suppliers
Cost: $0.20–0.50 per container (estimate)
Several sizes
Source: Local printers
Cost: $0.03–0.08 per label (estimate)
Brand, ingredients, production and expiry dates
İktifa buys the equipment in the owner's name and presence, up to about $2,000. No cash changes hands.
The project starts working before any repayment, with mentoring through the first year.
Instalments follow a schedule agreed with the owner, based on the feasibility study.
Repayments, and 15% of profits to the local fund, equip the next skilled person.
Exact amounts and schedules are agreed for each project after the feasibility study.
Buy ripe black olives in the harvest season from farmers or wholesale markets.
Sort the olives by hand on the table, remove damaged fruit and grade them by size.
Wash the olives well with clean water in the tanks.
Either soak in brine for natural fermentation, or treat with caustic soda and rinse repeatedly, depending on the method and variety.
Place the olives in sealed barrels with brine and vinegar, and check salt, acidity and fermentation regularly until the bitterness is gone.
Re-sort the cured olives and pack them in jars or bags with fresh brine, adding permitted preservatives only when needed.
Seal the containers with the capping or sealing machine and apply printed labels.
Store in a clean, cool place and deliver to shops and customers, increasing stock before Ramadan.
Applicable countries
Olives are plentiful, pickling is common household know-how and local demand is high.
Black olives are central to Turkish breakfast; check food-premises registration requirements.
A major olive-growing and olive-eating country with ready supply and demand.
Possible, but raw olives may need to be imported, which raises cost.
Use this project model as the basis of your in-kind support application. Adapt it to your local market and capacity.
Salinity hydrometer and pH meter
Quantity: 1 each
≈ $40–100 (estimate)
Protective gear (gloves, goggles, aprons)
Quantity: Set
Essential when using caustic soda; ≈ $20–40 (estimate)
Salinity hydrometer and pH meter
Quantity: 1 each
≈ $40–100 (estimate)
Protective gear (gloves, goggles, aprons)
Quantity: Set
Essential when using caustic soda; ≈ $20–40 (estimate)
Syria
Türkiye
Morocco
Yemen