Nubaria & Beheira
West of the Nile Delta
Desert land reclaimed and watered by Nile canals, now one of Egypt’s main citrus belts. Much of the country’s navel and Valencia orange crop grows here, alongside vineyards.
Our story
Grown in Egypt, shipped to the world
Try-H-Go connects Egyptian groves and vineyards with importers worldwide — fresh fruit in reefer containers — and makes Sinava, our own extra virgin olive oil, for homes across Egypt.
Rooted in Egyptian groves
Egypt is one of the great fruit gardens of the world — from the citrus belts of the Delta and Nubaria to the mango groves of Ismailia, the vineyards along the desert road, the pomegranates of Upper Egypt and the olive and date groves of Sinai and Siwa. It is also one of the world’s largest exporters of oranges.
Try-H-Go was started to bring that produce to buyers abroad the right way: sourced from established growers, harvested to order, graded and packed to each buyer’s specification, and shipped in reefer containers with the right documents.
At home we make our own olive oil, Sinava — extra virgin, cold-extracted and sold in 1-litre bottles with delivery across Egypt. We are a small team and keep our promises specific: clear specifications, honest labels and a direct line to us on WhatsApp.
- Fresh fruit exported by reefer container
- Sinava — our own cold-extracted olive oil
- A direct line to our team on WhatsApp
What we care about
Four promises behind every carton, container and bottle.
Freshness
Fruit tastes best when it ripens on the tree and travels fast. We follow the seasons, harvest to order and pre-cool before loading — and keep Sinava stock moving so the oil is always fresh.
Honesty & traceability
No vague labels. Variety, size, packing and origin are agreed in writing before we pack, and every carton and bottle says exactly what is inside.
Careful handling
Fruit bruises and oil ages when they are handled badly. Fruit travels in ventilated cartons inside temperature-controlled containers; Sinava is sealed and kept cool and away from light.
Care for growers
Orchards and olive trees take years of work before they give a harvest. We want fair, lasting relationships with the growers we work with — good produce starts with them.
Where Egyptian fruit and olives grow
Egypt grows an amazing range of fruit, each region with its own climate and character. Here is a short guide to some of the best-known areas.
Qalyubia & Sharqia
Eastern Nile Delta
Old, fertile Delta farmland with long-established citrus orchards. In winter the fields of Qalyubia are known for strawberries picked for Egyptian tables and for export.
Ismailia
Suez Canal region
Egypt’s best-known mango country: sandy soil, drip irrigation and a hot summer produce varieties such as Ewais, Zebdia and Keitt, alongside citrus and strawberries.
Assiut & Upper Egypt
Nile Valley
Pomegranates thrive in the dry heat of Upper Egypt — the town of Manfalut in Assiut has even given its name to a classic Egyptian variety — together with dates and grapes.
North Sinai
El Arish & the coastal plain
Olives have long been a staple crop on the sandy plain around El Arish, much of it farmed by local families with little water. The area has a long tradition of pressing its own oil.
Siwa Oasis
Western Desert · Matrouh
A desert oasis near the Libyan border where olive and date groves are watered by natural springs. The local Siwi olive is used both for oil and as a table olive.
This is a general guide to growing regions in Egypt, not a list of our suppliers. Each export offer states where its fruit comes from.
What “extra virgin” really means
Sinava is extra virgin olive oil — the top grade under international standards. The grade is defined by how the oil is made and by laboratory and tasting tests, not by the colour of the label.
≤ 0.8%
Free acidity
The international limit for extra virgin. Low acidity is a sign of healthy fruit that was milled soon after picking.
< 27°C
Cold extraction
“Cold extracted” or “cold pressed” means the oil was separated below 27°C, which protects its aroma and natural antioxidants.
100%
Mechanical extraction
Made only by crushing the fruit and separating the oil — never refined, heated or chemically treated, and never cut with lower grades or seed oils.
0
Taste defects
A trained tasting panel confirms the oil is fruity and free of defects such as rancid, musty or vinegary notes.
Taste is part of the grade: a peppery tickle in the throat and a pleasant bitterness are signs of fresh, polyphenol-rich oil — not faults.
Keeping olive oil at its best
A few simple habits keep your Sinava tasting fresh.
- Store olive oil cool and dark — away from the stove and sunny windows.
- Close the cap after every use: air is what makes oil go stale.
- Once opened, enjoy it within about two to three months.
- No need to refrigerate; cloudiness in the cold is natural and clears at room temperature.
- Buy the amount you will use in a few months — a 1-litre bottle suits most families.
- Pour a little into a small cruet for the table and keep the bottle closed in the cupboard.
Work with us
Order Sinava olive oil for your home, or talk to our export team about a container of fresh Egyptian fruit.