nd only 1.5 tons in irrigated areas because of weak
             rainfalls, small size of plots of land used, low-production varieties
             currently used, and the outdated techniques applied in harvesting,
             collecting, storing, marketing and processing of the oil-producing fruits
             The dominant olive variety grown and produced in Morocco is the
             picholine marrocaine, which occurs practically the entire olive-growing
             space in all the olive regions. This variety is useful both as source of
             olive oil and as table olives. This variety has very intense fruitiness and
             a full range of strong flavors from green leaf, bitterness and pungent
             (OliveOil.com 2004). The fig and fresh bark flavor is easy to recognize.
             Its olive oil contains much oleic acid, low palmitic acid and linoleic acid
             ...