The place where our olive oil takes life.
The wind blowing between our olive trees whispers the history of this soil from which Greeks and Romans already produced their famous “green gold”.
Our three estates of El-Borouj, Marrakech and Beni-Mellal located at the foothills of Atlas are kissed by mild winters and summers, filtered by hot winds coming from the Sahara and their olives are gilded by an intense sun reigning on the plains of the Atlas mountains. This particular climate and the specificities of our land give our olive oil an unmistakable taste.
El-Borouj: an oasis in the desert.
The estate of El-Borouj, also called «Domaine Mabrouka», is located in the middle of a rocky desert on the phosphate plate at 150 Kilometers from Casablanca towards Marrakech. In this Farm, we removed more than 480,000 cubic meters of stones and built one wall by hand, stone by stone, on a length of 6 Kilometers 1.5 meter high and 1 meter deep. In this way we have finally attained the optimal agronomic characteristics required by the olive trees for a fine olive production. Today this farm with its 153 Ha of olive trees irrigated by the waters coming from the Atlas, constitutes a real oasis where a high-quality, delicate and aromatic olive oil is produced.
El-Borouj estate features.
Altitude > 340 m
Surface > 200 Ha
Net planted surface: > 153 Ha
Olive trees: > 300,000
Density > 1,852 trees/Ha (1.35 meters between each tree and 4 meters between each row of olive trees)
Olives per tree > 6 Kg
Production > 330,000 liters of extra virgin olive oil with 0.2° maximum acidity
Soil properties > 25% clay, 30% muddy/limoneux, 45% sandy. In overall, franc and light soil aerated by a multitude of calcareous rocks of various sizes (PH 8.05)
Water origin > pure artesian water and turonian acquifere (supplied by the snow melting of the Atlas mountains and trapped in a calcareous reef allowing natural water filtration)
Cultivars > Arbequina (Spanish variety, 97%) and Dahbia (Moroccan variety, 3%)
Marrakech: one century of quality & tradition.
Located at the foot of the High Atlas this farm, also called «Domaine Saada», seduces with its beauty as well as with the quality of its soil which gives the olive oil a unique note. For this reason in this area the Baron of Rothschild used to cultivate his grapes and Mr Breton, a French colonist at the time of France protectorate in Morocco, was producing a very fine olive oil.
Mr Breton’s old residence was carefully restored by our Family who takes care of the estate along with its centenary olive grove. Some of these old olive trees have a unique property: the same tree produces three or four different olive varieties among which is the Picholine du Languedoc.
From this variety we produce the extra virgin olive oil that is mainly used consumed by our family.
Marrakech estate features.
Altitude > 390 m
Surface > 300 Ha
Net planted surface: > old centenary orchard 30 Ha / modern orchard 215 Ha (245 Ha in total)
Olive trees: > old orchard 3,000 / modern orchard 398,180 (401,180 trees in total)
Density > old centenary orchard 100 trees/Ha (10 meters between each tree and each row of trees) / modern orchard 1,852 trees/Ha (1.35 meters between each tree and 4 meters between each row of trees)
Olives per tree > old centenary orchard 60 Kg / modern orchard 6 Kg
Production > old centenary orchard 25,000 Liters with 0.4°maximum acidity / modern orchard 450,000 Liters with 0.2° maximum acidity (only extra virgin olive oil)
Soil properties > 30% clay, 35% muddy/limoneux, 35% sandy. In overall, well balanced soil. (PH 8.34))
Water origin > Atlas acquifere (supplied by the snow melt of the Atlas mountains) and Dam water supply
Cultivars > old centerany orchard Picholine du Languedoc (French variety, 80%), Picholine Marocaine (autoctona, 10%), Menara (autoctona, 2%), Haouzia (autoctona, 2%), Chemlali (tunisian, 2%), Dahbia (autoctona, 4%) / modern orchard Arbequina (Spanish variety, 84%) and Arbossana (Spanish variety, 16%)
Beni-Mellal: blessed by the King.
Located at Fkih-Ben-Salah, at the southern foothills of the Atlas, this farm belongs to the tribe of Oulad Boukhaddou (is also called «Domaine Oulad Boukhaddou»), coming from the immigration of the wandering populations of the Sahara towards the center of the Kingdom. The quality of olive is particularly looked after in this olive-growing traditional area of Morocco. More than 120,000 cubic meters of stone were removed from the soil for optimal olive growing.
This grove has been inaugurated by His Majesty the King of Morocco, Mohammed VI, on April 3rd 2008 who was pleased by the work quality conducted in this farm. The King attended the first mechanized plantation of olive seedlings in Morocco.
Beni-Mellal estate features.
Altitude > 420 m
Surface > 300 Ha
Net planted surface: > 265 Ha
Olive trees: > 446,640
Density > for the new orchard of 90 Hectares: 1,465 trees/Ha (1.50 meters between each tree and 4.5 meters between each row of olive trees) – for the older orchard of 170 Hectares: 1’852 tress/Ha (1.35 meters between each tree and 4 meters between each row of olive trees)
Olives per tree > 6 Kg
Production > 545,000 Liters of extra virgin olive oil with 0.2° maximum acidity
Soil properties > 42% clay, 20% muddy/limoneux, 38% sandy. In overall, rich in phosphates (PH 7.83)
Water origin > pure artesian water – turonian acquifere (supplied by the snow melt of the Atlas mountains and trapped in a calcareous reef allowing natural water filtration)
Cultivars > Arbequina (Spanish variety, 50%), Arbossana (Spanish variety, 40%) and Koroneiki (Greek variety, 10%)
Proud of my Italian oils I had a little reticence in trying a Moroccan oil. With my big surprise I found it really delicious. I used it raw to but, I’ve to admit, it’s great for frying too. It has very hi smoke point that makes my ‘fritto misto’ lovely golden and crunchy. I highly recommend it!
Les Terroirs de Marrakech
I bought this oil as I was attracted by its elegant and unusual bottle. Such a precious container had to contain a very special product and I was right! The bottle on your table is a pleasure for your eyes and when you pour it, pervasive perfumes invites your dining companions to taste it and they feel privileged to savor such a rare nectar. My guests are special and I love being a perfect gracious hostess.
I discovered this great oil when looking for a good oil for my olive oil ice cream. It resulted to be the best one. Now I use it as a topping to add savory complexity to many of my sweet treats. Delicious!