Organic Cold Press Extra Virgin Olive Oil from Morocco for Michelin Star Chefs

Atlas Olive Oils, a 4 Generations Family Company with an Ancient Tradition for olive oil since 1887, believes in responsible development that respects the environment and people, which is why it has chosen to produce its olive oil sustainably. This commitment has resulted in the creation of job opportunities in the very poor regions of Morocco, respecting and preserving the culture and the land. Our passion for this special terroir together with our desire for innovation lead us to develop new orchards through the most up-to-date cultivation systems in the full respect for environment and man. Improved soil conditions, an attentive cultivar selection and a careful tree growth enable us to produce high-quality olives.

Atlas Olive Oils has carefully approached all aspects of its organic olive oil production process by adopting sustainable procedures only. While enjoying Atlas, you are not only having an organic olive oil, but also contributing to the environment. Atlas, an organic olive oil, is naturally rich in Polyphenols, particularly Hydroxytyrosol. Because of the harsh environment of the desert (127°F during summer, rocky soil, roots cannot develop easily, lack of water), the olive trees are so stressed that a phenomenon of panic (survival instinct) occurs, causing them to produce a huge quantity of polyphenols (antioxidants) to survive. The resulting olive oil contains an extraordinary hydroxytyrosol value.

Our organic EVOO of superior quality is produced only from our own Organic Family Farms, and is trusted by Michelin Stars Chefs. We represent one excellence of the culinary culture of Morocco. Our Organic Extra Virgin Olive Oils include Atlas, Les Terroirs de Marrakech, Desert Miracle, and Atlas Natural Spray, each with its own distinct aroma and taste profile, suitable for various culinary purposes.

Atlas Olive Oils' production area is in the Marrakech region, with an olive grove surface of 245 Hectares – 605 acres, at an altitude of 390 meters over the sea level. The soil is well balanced, with 30% clay, 35% muddy/loamy, and 35% sandy (PH 8.34). The olive trees are pruned into cups or hedges, with a density of either 100 trees/Ha or 1,852 trees/Ha, depending on the orchard. The production yields range from 25,000 Liters to 450,000 Liters, with a maximum acidity of 0.4° or 0.2° when bottled, respectively.

The harvest time is from the end of September to the end of December, and the extraction method is a 2 phases continuous system, with a maximum temperature of 26°C. The yield ranges from 11.5% to 15%. The olive oil is packaged in glass bottles of 0.5, 0.75, or 1 Liter.

10 Michelin-Starred Restaurants use our extra virgin olive oils to create dishes intended for an exclusive, refined and demanding public. Exclusive restaurants and luxury hotels, as well as high representative institutions and prestigious gourmet stores, have chosen our olive oils for their perfect combination of organoleptic characteristics, chemical-physical qualities, and sustainability.

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