Dating back almost three millenaries in the Mediterranean basin, the olive is the staple food for the populations of this region. It is symbolic of a civilization and way of life where nature plays the key part. Modern research has proven without any doubt its dietetic qualities and has also demonstrated that the chance of suffering a number of diseases, notably cardio-vascular, is considerably lower in areas of high olive and olive oil consumption.

Introduced in Morocco many centuries ago, it is a rustic tree indifferent to the nature of the soil. The most wide-spread variety is the "Moroccan Picholine" also called "Beldi". Its yield depends on the care and irrigation provided. The farming and irrigation techniques are constantly progressing with the help of specialized government agencies, notably the regional "Offices de mise en valeur agricole" with which we have collaborated for several decades. Our group owns three estates located in the traditional olive-growing areas, complemented by an olive processing factory.