Discover the Riches of the Olive Tree at Menarat Al Haouz.

At Menarat Al Haouz, we highlight a diversified range of the best Moroccan olive tree varieties, selected for their unique characteristics and exceptional qualities. Our olive trees, embodying traditional know-how enriched by modern cultivation techniques, produce the highest quality olives, making our selection a benchmark in the Moroccan agricultural landscape. Our olive tree varieties are chosen to meet the varied needs of our clients, offering ideal options for producing premium quality olive oil as well as for table olives. Cultivated with passion and expertise, our olive trees illustrate Menarat Al Haouz's commitment to excellence and sustainability. With Menarat Al Haouz, lovers of Moroccan olive trees can rely on a reliable source to acquire robust varieties, capable of thriving in our climate. Our expertise ensures that every olive tree variety we offer contributes to enriching the Moroccan agricultural heritage.

General Information

Origin: An olive variety mainly cultivated in Morocco.
Spread: Throughout the olive-growing basins of the country
Use: Dual purpose (table olives, olive oil)

Tree

Vigor: High
Form: Upright
Foliage Density: Medium

Leaf

The leaf has an elliptical-lanceolate shape, with medium length and width, as well as a flat longitudinal curvature of the blade.

Fruit

The olives of the Moroccan Picholine variety have an ovoid shape, with an average weight, a pointed apex, and a truncated base, as well as numerous small lenticels.

Sensitivity

The Moroccan Picholine olive tree is susceptible to peacock eye, a disease caused by a fungus that attacks olive trees in conditions of rain, fog, and dew.

Preservation

The olives of the Moroccan Picholine variety can be preserved by brining, drying, or processing into olive oil. Brining, consisting of immersion in salt water, is a common method. Sun drying or using a dehydrator is another option. Finally, these olives can be used to produce olive oil, an excellent preservative.

General Information

Origin: A clonal selection of the Moroccan Picholine.
Spread: Various olive-growing basins of the country
Use: Dual purpose (table olives, olive oil)

Tree

Vigor: Strong
Form: Upright
Foliage Density: Medium

Leaf

The leaf has an elliptical-lanceolate shape, with medium length and width, as well as a flat curvature.

Fruit

The olives of the Menara variety are slightly asymmetrical with an average weight, a rounded apex, and a truncated base, as well as numerous lenticels.

Sensitivity

The Menara olive tree is susceptible to peacock spot, a disease caused by a fungus that attacks olive trees in conditions of rain, fog, and dew.

Preservation

The olives of the Menara variety can be preserved by brining, drying, or processing into olive oil. Brining, consisting of immersion in salt water, is a common method. Sun drying or using a dehydrator is another option. Finally, these olives can be used to produce olive oil, an excellent preservative.

General Information

Origin: A clonal selection of the Moroccan Picholine.
Spread: various olive-growing regions of the country
Use: Dual purpose (table olives, olive oil)

Tree

Vigor: Medium
Form: Spreading
Foliage Density: Medium

Leaf

The leaf has an elliptical-lanceolate shape, with medium length and width, as well as a flat curvature.

Fruit

The olives of the Haouzia variety have an ovoid shape, they are asymmetrical with an average weight, a pointed apex, and a truncated base, as well as numerous and small lenticels.

Sensitivity

The Haouzia olive variety is susceptible to the “peacock eye” or “peacock spot” disease, caused by a fungus that can lead to the tree’s death. It is recommended to regularly monitor the tree for signs of disease or pest infestation, such as the olive fly.

Preservation

The olives of the Haouzia variety can be preserved by brining, drying, or processing into olive oil. Brining, consisting of immersion in salt water, is a common method. Sun drying or using a dehydrator is another option. Finally, these olives can be used to produce olive oil, an excellent preservative.

General Information

Origin: Menara x Arbequina.
Spread: In progress.
Use: Oil.

Tree

Vigor: Medium
Form: Spreading
Foliage Density: Medium

Leaf

The leaf has an elliptical-lanceolate shape, with a short length and narrow width, as well as a hyponastic curvature.

Fruit

The olives of the Dalia variety have an ovoid shape, they are symmetrical with an average weight, a rounded apex, and a rounded base, as well as numerous and large lenticels.

Sensitivity

The Dalia olive variety is susceptible to the “peacock eye” or “peacock spot” disease, caused by a fungus that can lead to the tree’s death. It is recommended to regularly monitor the tree for signs of disease or pest infestation, such as the olive fly.

Preservation

The olives of the Dalia variety can be used to produce olive oil.

General Information

Vigor: Strong
Form: Upright
Foliage Density: Medium

Tree

Vigor: Strong
Form: Upright
Foliage Density: Medium

Leaf

The leaf has an elliptical-lanceolate shape, with a medium length and width, as well as a hyponastic curvature.

Fruit

The olives of the Tassaout variety have an ovoid shape, they are slightly asymmetrical with an average weight, a pointed apex, and a rounded base, as well as numerous and large lenticels.

Sensitivity

The Tassaout olive variety is susceptible to the “peacock eye” or “peacock spot” disease, caused by a fungus that can lead to the tree’s death. It is recommended to regularly monitor the tree for signs of disease or pest infestation, such as the olive fly.

Preservation

The olives of the Tassaout variety can be used to produce olive oil.

General Information

Origin: France.
Spread:

  • France: Gard, Bouches-du-Rhône, Var, Hérault, Corsica, Aude, Ardèche, Vaucluse.
  • Morocco: Haouz, Saiss.

Use: Dual purpose.

Tree

Vigor: Medium
Form: Spreading
Foliage Density: Medium

Leaf

The leaf has an elliptical shape, with a medium length and width, as well as a flat curvature.

Fruit

The olives of the Picholine Languedoc variety have an elongated shape, they are asymmetrical with an average weight, a pointed apex, and a truncated base, as well as numerous and small lenticels.

Sensitivity

The Picholine de Languedoc is moderately susceptible to peacock spot and the olive fly, very sensitive to thrips, prone to bark disease, and can be affected by olive browning.

Preservation

The olives of the Picholine Languedoc variety can be preserved by brining, drying, or processing into olive oil. Brining, consisting of immersion in salt water, is a common method. Sun drying or using a dehydrator is another option. Finally, these olives can be used to produce olive oil, an excellent preservative.

General Information

Origin: Spain.
Spread:

  • Spain: Catalonia, Andalusia.
  • Morocco: super-intensive plantations in several basins.

Use: Oil.

Tree

Vigor: Reduced.
Form: Spreading
Foliage Density: Medium

Leaf

The leaf has an elliptical shape, with a reduced length and a medium width, as well as an epinastic curvature.

Fruit

The olives of the Arbequina variety have an ovoid shape, they are symmetrical with an average weight, a rounded apex, and a rounded base, as well as numerous and large lenticels.

Sensitivity

The olive variety called Arbequina is susceptible to diseases such as the olive fly, Verticillium wilt, peacock spot, and tuberculosis.

Preservation

The olives of the Arbequina variety can be used to produce olive oil, an excellent preservative.

General Information

Origin: Spanish.
Spread: In progress.
Use: Oil.

Tree

Vigor: reduced.
Form: upright.
Foliage Density: medium

Leaf

The leaves of the Arbosana olive oil variety are elliptical-lanceolate, short, and narrow.

Fruit

The olives of the Arbosana variety have a spherical shape, with an average weight of 1.43 grams.

Sensitivity

The Arbosana plant has an excellent rooting capacity, making it resistant to drought and diseases such as olive peacock spot, Verticillium wilt, and the olive fly. Although it is less drought-resistant than the Arbequina variety, it can easily recover with autumn rains.

Preservation

The olives of the Arbosana variety can be used to produce olive oil, an excellent preservative.

General Information

Origin: Greece, primarily cultivated in the Peloponnese and Crete.
Name: Koroneiki, named after the town of Korone (or Koroni) in Messenia (Southwest Peloponnese).
Leaves: Dark green.
Yield: High.

Fruit

Size: Very small, weighing about 0.3g to 1.0g and measuring 12-15mm.
Oil content: High.
Olive oil

Flavor

Intense and fruity, with aromas of fresh grass, green apple, and tomato leaf, as well as notes of bark and fig.

Use

Ideal for recipes requiring high cooking temperatures (stew, wood-fired cooking, pan frying), as well as for accompanying salads and cold dishes.

Menarat Al Haouz: Cultivating Excellence, Rooting the Future.

  • Residence Bab Doukkala, Block D1 Avenue Moulay Abdellah, 5th Floor Apartment No. 18 Marrakech, Morocco.
  • Phone: 05244-00746
  • Phone: 05244-00746
  • menarat.alhaouz@gmail.com