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

Atlas Olive Oils, a family business with a tradition dating back to 1887, believes in responsible development that respects the environment and people. This commitment has resulted in the creation of job opportunities in the impoverished regions of Morocco, while preserving the local culture and land.

The company's passion for the unique terroir, combined with a desire for innovation, has led them to develop new orchards using the latest cultivation systems, all while respecting the environment and people. Improved soil conditions, careful cultivar selection, and attentive tree growth enable Atlas Olive Oils to produce high-quality olives.

Naturally rich in polyphenols, particularly hydroxytyrosol, the olive oil from Atlas Olive Oils is a result of the harsh desert environment. The extreme conditions, such as scorching summer temperatures, rocky soil, and limited water, cause the olive trees to undergo a "panic" survival response, leading them to produce a remarkable quantity of antioxidants. This results in an exceptionally high hydroxytyrosol content in the resulting olive oil.

Atlas Olive Oils has carefully approached all aspects of its organic olive oil production process by adopting sustainable procedures. The company's organic extra virgin olive oil is produced from a blend of old bicentenary orchards and modern orchards, with cultivars including Picholine du Languedoc, Picholine Marocaine, Menara, Haouzia, Chemlali, Dahbia, Arbequina, and Arbossana.

The production area is located in the Marrakech region, with the olive groves covering 245 hectares (605 acres) at an altitude of 390 meters above sea level. The well-balanced soil consists of 30% clay, 35% muddy/loamy, and 35% sandy, with a pH of 8.34.

The olive trees are pruned using different methods, such as cutting them into cups or hedges, depending on the orchard. The old bicentenary orchard has a density of 100 trees per hectare, while the modern orchard has a density of 1,852 trees per hectare.

The production yields range from 25,000 liters for the old bicentenary orchard to 450,000 liters for the modern orchard, with a maximum acidity of 0.4% and 0.2%, respectively. The olives are harvested from the end of September to the end of December and are cold-pressed at a maximum temperature of 26°C using a two-phase continuous system.

Atlas Olive Oils' organic extra virgin olive oil is praised by Michelin-starred chefs for its versatility and exceptional quality. The oil has a delicate aroma with notes of red tomato, ripe banana, apple, greenery, and sweet banana, as well as a taste profile ranging from culinary herbs and cucumber to artichoke and hazelnut chocolate.

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