In Albania, olive cultivation dates back to ancient times, influenced by neighboring Greek and Roman civilizations. This tradition has endured through centuries, surviving various dominations and historical changes. The typical Albanian variety is “Mixani”, mainly grown in coastal regions and known for producing high-quality olive oil.

Source IOC


  1. Primary production is concentrated, with six municipalities producing 42-44% of olives for oil, and the Berat region representing almost half of table olive production.
  2. The production structure is fragmented, with 80% of farms having less than 2 hectares, corresponding to 200-250 plants in the most common olive groves.
  3. The production base has doubled in the last decade, with 8.2 million trees in production, but yields remain low (12 to 15 kg per tree).
  4. The distinction between crops oriented towards olive oil production and table olives has become more pronounced. Specialized producers of table olives are generally more professional and organized.
  5. The table olive production cluster in Berat is unique and different from those oriented towards olive oil production in other regions.
  6. Despite specialization, there is still significant production of “dual-purpose” cultivars.
  7. About 90% of total production is destined for olive oil, with the main production areas in Fier, Vlora, and Elbasan.
  8. Olive oil-oriented production has shifted to new plantations, changing the areas of importance as core production areas.
  9. The olive oil processing industry is divided into three clusters: small and medium-sized mills primarily providing milling services and wholesale olive oil trade, medium-sized processors/bottlers managing their olive processing lines and purchasing bulk olive oil from small and medium-sized mills, and small high-quality mills that mainly buy olives and process them for sale under their own brand.
  10. These clusters manage milling services, wholesale oil trade, olive processing lines, and olive oil production with their own brand.
  11. Small high-quality mills participate in international competitions, export to Western Europe and the United States, and many are certified for organic and kosher production.


The conclusions drawn from the preceding article on olive production in Albania highlight several key aspects. Firstly, there is a notable concentration of production, with six municipalities contributing significantly to olive oil production, while the region of Berat stands out as a major producer of table olives. Despite an expansion in the production base, characterized by a doubling of olive trees to 8.2 million, the structure remains fragmented, with 80% of farms owning less than 2 hectares.

The distinction between cultivations for olive oil and table olives has become more pronounced, with specialized table olive producers demonstrating greater professionalism and organization. Berat’s table olive production cluster emerges as unique, diverging from other geographical areas focused on olive oil production. However, there is still considerable production of dual-purpose cultivars, where olives are treated for both table olive and olive oil production.

Approximately 90% of the total production is directed towards olive oil, with Fier, Vlora, and Elbasan identified as the main production zones. Changes in planting patterns after 2007 have shifted the primary olive oil production areas. The olive oil processing industry is structured into three clusters, involving small to medium-sized mills, medium-large processors/bottlers, and small high-quality mills.

Challenges persist, including quality issues hindering export, with only virgin olive oil intended for domestic consumption. However, small high-quality mills actively participate in international competitions and export to Western Europe and the United States. Many of these mills hold certifications for organic production and, in at least one case, kosher production.

In summary, while Albania shows growth in olive production, challenges such as structural fragmentation, low yield per tree, and the imperative to enhance quality for export remain pivotal considerations for the development of the olive industry in the country.