Premium Moroccan Extra Virgin Olive Oil

Atlas Olive Oils, a 4-generation family company with an ancient olive oil tradition dating back to 1887, believes in responsible development that respects the environment and people. This commitment has led the company to produce its olive oil sustainably, creating job opportunities in the impoverished regions of Morocco while preserving the local culture and land.

The brand's passion for the unique terroir, combined with a drive for innovation, has guided the development of new orchards using the latest cultivation systems with full respect for the environment and people. Improved soil conditions, attentive cultivar selection, and careful tree growth enable Atlas Olive Oils to produce high-quality organic extra virgin olive oil (EVOO).

The harsh environment of the Moroccan desert, with its scorching summers (127°F), rocky soil, and limited water, causes the olive trees to experience a "panic" survival instinct. This stress leads the trees to produce a remarkable quantity of polyphenols (antioxidants), resulting in an extraordinarily high hydroxytyrosol content in the resulting olive oil.

Atlas Olive Oils has carefully approached all aspects of its organic EVOO production process, adopting sustainable procedures to ensure the quality and taste of its products. The company's organic EVOO is made from a blend of old bicentenary orchards and modern orchards, featuring cultivars such as Picholine du Languedoc, Picholine Marocaine, Menara, Haouzia, Chemlali, Dahbia, Arbequina, and Arbossana.

Produced in the Marrakech region, the 245-hectare (605-acre) olive groves are situated at an altitude of 390 meters above sea level, with a well-balanced soil composition of 30% clay, 35% muddy/loamy, and 35% sandy (pH 8.34). The pruning method varies, with some orchards featuring olive trees cut into cups and others with trees cut into hedges.

The old bicentenary orchard yields 25,000 liters of EVOO with a maximum acidity of 0.4% when bottled, while the modern orchard produces 450,000 liters with a maximum acidity of 0.2%. Harvesting takes place from the end of September to the end of December, with the oil extracted through a two-phase continuous system and first cold-pressed, keeping the temperature below 26°C.

Atlas Olive Oils' EVOO is versatile and can be used for various culinary purposes, from salads and meats to baking and desserts. The company's range includes the signature Atlas EVOO, as well as other varieties such as Les Terroirs de Marrakech, Desert Miracle, and Atlas Natural Spray, each with its own distinct aroma and flavor profile.

Recognized for its excellence, Atlas Olive Oils has been trusted by Michelin-starred chefs and prestigious institutions worldwide, representing the exceptional culinary culture of Morocco.

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