Sourcing olive oil from Morocco: what buyers should check
Acidity, harvest year, packaging and certifications that matter for retail and Horeca buyers.
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Grades
Ask for extra virgin (acidity ≤ 0.8%) for retail; virgin or lampante-refined blends suit industrial uses. Request the latest lab analysis with acidity, peroxide value and K270.
Harvest and storage
Moroccan harvest runs November to January. Oil from the current season, stored in inert tanks under nitrogen, keeps its profile for 18 months.
Packaging options
Dark glass 250–750 ml for retail, 5 L tins for Horeca, and 1,000 L flexitanks or IBC for bulk. Private label is widely available at MOQs from 2,000 bottles.
Certifications
ONSSA export approval is mandatory; ECOCERT organic, Halal and ISO 22000 are common differentiators.
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