Ingredients through time
Olive Cultivation in Morocco: A History
The olive is one of the oldest cultivated foods of the Mediterranean, and Morocco is no exception: its groves have been tended and its oil pressed since antiquity. Table olives and olive oil are woven through the whole of Moroccan cooking, from the tagine to the breakfast table.
- Read
- 7 min
- Topic
- Ingredients through time
- Updated
- 19 July 2026
At a glance
- Olives have been cultivated in Morocco since antiquity, with Roman-era oil production well attested.
- Major olive regions include the areas around Meknès, Fes and Marrakech.
- Both olive oil and preserved table olives are staples of everyday cooking.
An ancient Mediterranean crop
Olive growing in Morocco reaches back into antiquity, part of the wider Mediterranean world in which the olive was central to farming, diet and even ritual. Under Roman rule, North Africa was an important producer of olive oil, and the remains of ancient presses at sites such as Volubilis near Meknès testify to an organised oil industry in the region long ago.
The Amazigh farmed olives too, and the crop carried on through successive eras as a reliable source of oil and food, well suited to Morocco's climate.
Groves and pressing
Morocco's olive groves are concentrated in the plains and foothills where the tree thrives, and the autumn-to-winter harvest and pressing remain important rural events. Traditional and modern methods coexist, producing oil for cooking and olives cured for the table.
- Meknès and Fes: long-established olive country in the north-central plains.
- Marrakech and the Haouz: extensive groves feeding the southern city.
- Table olives: green, violet and black olives cured in brine, often with herbs and spices.
- Beldi oil: robust, traditionally pressed olive oil valued for its strong flavour.
Olives on the Moroccan table
Olives and their oil are everywhere in the cuisine. Cracked green olives are indispensable to the classic chicken tagine with preserved lemon; oil dresses salads, cooks vegetables and is poured over bread with a little honey or amlou at breakfast. Bowls of marinated olives appear at almost every meal.
They belong to Morocco's preserving larder alongside preserved lemons and smen. Read on with the history of preserved lemons and the history of Moroccan bread.
Frequently asked questions
How long have olives been grown in Morocco?
Olives have been cultivated in Morocco since antiquity, as part of the wider Mediterranean olive culture. Roman-era oil production is well attested, and the remains of ancient presses at sites like Volubilis show an organised oil industry long ago.
Where are Morocco's main olive-growing regions?
Major olive areas include the plains and foothills around Meknès and Fes in the north-central region and the Haouz plain around Marrakech in the south. These groves supply both table olives and olive oil.
How are olives used in Moroccan cooking?
Olives are central to dishes like the chicken tagine with green olives and preserved lemon, and marinated olives appear at most meals. Olive oil dresses salads, cooks vegetables and is poured over bread at breakfast, often with honey or amlou.
What is beldi olive oil?
Beldi refers to traditional, locally produced olive oil, often robust and strongly flavoured from older varieties and traditional pressing. It is valued for its character and is a everyday cooking oil in many Moroccan homes.