Atlas Olive Oil and Les Terroirs de Marrakech: An Honest Review
Atlas olive oil comes from Atlas Olive Oils, a Moroccan family company, and Les Terroirs de Marrakech is the top oil in its range: a Moroccan extra virgin olive oil with a competition record going back to 2009, and one of the few that tell you, in detail, exactly where it grows. It is pressed from what the producer describes as an old centenary orchard surrounding the family house on its Marrakech estate. This review sets out what the brand itself publishes about Les Terroirs de Marrakech and the wider Atlas Olive Oils range — the orchard, the six olive varieties, the milling, the certifications and the competition results — as it read on the producer's own websites on 1 October 2026. Most of the search results for this oil are shop listings. What follows is the fuller picture behind the bottle, credited where it is earned, so you can decide whether it suits your kitchen.
The Short Answer
- Les Terroirs de Marrakech is Atlas Olive Oils' top Moroccan extra virgin olive oil. The producer calls it an "Ultra-Premium Organic Extra Virgin Olive Oil" and sells it in 250ml and 500ml glass bottles.
- It comes from a named old orchard, not a blend of sources. Atlas describes 30 hectares of centenary trees at 390 metres on the flat land at the foot of the High Atlas, planted at just 100 trees per hectare.
- The oil is a field blend of six varieties. Picholine du Languedoc makes up 80%, alongside the Moroccan varieties Picholine Marocaine, Dahbia, Menara and Haouzia and the Tunisian Chemlali.
- The processing details are published. Atlas states first cold pressing at a maximum of 26°C in a two-phase continuous mill, with a maximum acidity of 0.4° when bottled.
- The certification list is unusually long. Non-EU Agriculture organic certification, organic certification for the USA and China, Moroccan Halal, Kosher for Passover and a carbon-neutral company certification are all listed by the producer.
- It has a long competition record. Atlas lists medals and mentions from 2009 to 2016, including Gold at the Los Angeles International Extra Virgin Olive Oil Competition in 2009 and a Great Taste Gold for 2009–10.
The Atlas Olive Oils Range
Les Terroirs de Marrakech is made by Atlas Olive Oils, which gives its address as Casablanca, Morocco, and sells in the United States through Atlas Olive Oils USA Inc. The company dates its olive oil heritage to 1887, when, in its own words, "Boujida Aqallal was producing his famous extra virgin olive oil". The US listing describes the oil as the product of "four generations of family tradition" and the "Family's own harvest", and describes it as one of "the very first carbon neutral olive oils in the world".
Les Terroirs de Marrakech sits at the top of a range of four oils. The table below sets them out as Atlas Olive Oils describes each one on its own product pages (atlasoliveoils.com, read on 1 October 2026).
| Oil | How the producer grades it | Where it grows | Cultivars as listed | Sizes listed |
|---|---|---|---|---|
| Les Terroirs de Marrakech | Ultra-Premium Organic Extra Virgin | Old centenary orchard, Marrakech estate (390 m) | Six-variety field blend, 80% Picholine du Languedoc | 250ml and 500ml glass |
| Desert Miracle | Ultra-Premium Organic Extra Virgin | El Borouj region (340 m) | Arbequina 97%, Dahbia 3% | 250ml and 500ml glass; 5L tin |
| Atlas | Premium Organic Extra Virgin | Foothills of the Atlas Mountains, Marrakech region (390 m) | Picholine Marocaine and Dahbia, softened by Arbequina (the tasting notes also name Menara) | 250ml to 1L glass; 3L and 5L tins; PET bottles; 160ml natural spray |
| Arabesque | Ultra-Premium Organic Extra Virgin (shown as a limited edition) | Beni-Mellal (420 m) | Arbequina 50%, Arbosana 40%, Koroneiki 10% | 500ml glass |
So "Atlas" does two jobs: it is the name of the company, and it is also the name of the company's everyday premium oil. What sets Les Terroirs de Marrakech apart, in the producer's own telling, is the source: it is pressed only from the old orchard, while the much larger modern orchard on the same estate is listed separately. All four oils are listed with the same organic, Halal, Kosher and carbon-neutral company certifications.
That distinction matters for anyone comparing Moroccan bottles, including the Atlas oils themselves. A brand that separates its oldest trees into a named oil is telling you that the orchard, not just the country, is the point. Our guide to Moroccan olive oil sets out how the category as a whole is labelled and where to look for that kind of detail.
The Orchard: What Atlas Publishes About the Estate
The estate description is the strongest part of the brand's information, and it is more specific than most single-estate oils manage. Atlas places the Marrakech estate on flat land at the foot of the High Atlas, at 390 metres above sea level, with a total surface of 300 hectares. The figures below are taken from the producer's own Les Terroirs de Marrakech page.
| Detail | Old centenary orchard (Les Terroirs de Marrakech) | Modern orchard (other Atlas oils) |
|---|---|---|
| Planted area | 30 hectares (74 acres) | 215 hectares |
| Number of trees | 3,000 | 398,180 |
| Planting density | 100 trees per hectare, 10 metres apart | 1,852 trees per hectare |
| Olives per tree | 60 kg | 6 kg |
| Varieties | Six-variety field blend (see below) | Arbequina and Arbosana |
| Annual production | 25,000 litres | 450,000 litres |
| Stated maximum acidity | 0.4° when bottled | 0.2° |
| Altitude | 390 metres | 390 metres |
Read that table and the logic of the oil becomes clear. Wide-spaced old trees carrying 60 kg of fruit each are a very different proposition from a dense modern hedgerow orchard, and Atlas keeps them apart. Twenty-five thousand litres a year from 30 hectares is a small volume for an export brand. Atlas also describes the soil — roughly a third each of clay, loam and sand, with a pH of 8.34 — and the trees' water supply, from the Atlas aquifer fed by snowmelt and from a dam.
The single-estate idea is worth understanding on its own terms; our article on single-estate olive oil explains why one named orchard changes what you are buying.
Six Varieties in One Bottle
Les Terroirs de Marrakech is not a single-variety oil, and Atlas is precise about the mix. The old orchard is planted mostly with Picholine du Languedoc, a French variety, interplanted with several local Moroccan varieties and one Tunisian one. Because they grow together in the same orchard, the oil is what growers call a field blend rather than a blend of oils bought in from different places.
| Variety | Share of old orchard | Origin as described by Atlas |
|---|---|---|
| Picholine du Languedoc | 80% | French variety |
| Picholine Marocaine | 10% | Moroccan |
| Dahbia | 4% | Moroccan |
| Menara | 2% | Moroccan |
| Haouzia | 2% | Moroccan |
| Chemlali | 2% | Tunisian |
Picholine du Languedoc is native to southern France, as the producer notes, which makes this an unusual profile for a Moroccan oil, and Atlas leans into it: its serving notes suggest the oil for dishes of southern France and the wider Mediterranean. If you want to know more about the Moroccan varieties in that list, our article on Moroccan olives and their cultivars covers Picholine Marocaine, Menara and Haouzia in more depth.
Atlas's published tasting note describes "complex green aromas of aromatic hedgerows, cut grass, culinary herbs and apples", with hints of lemon, tomato and nuts, and a palate running from fresh nuts and watercress to bitter almond skins. It calls the oil medium to strong and very well balanced, with bitterness and pepper that are "never over aggressive" — a fair description of an oil designed to be used every day rather than saved for a spoon.
Harvest and Milling
Atlas publishes its harvest window and its milling method, which many bottles at this level do not. According to the producer, the old orchard is harvested "from the end of September to the end of November", and the oil is "first cold pressed, maximum 26°C" in an "ecological 2 phases continuous system", with a yield of between 10.5% and 13%.
Each of those details means something. A maximum of 26°C sits inside the limit European rules set for an oil to be labelled as cold extracted or first cold pressed, which is 27°C. A two-phase continuous mill separates oil from a wet paste without adding the extra water a three-phase system uses, which is generally regarded as gentler on the oil's natural phenolic compounds. And a yield of 10.5% to 13% means roughly 10 to 13 kilos of oil from every 100 kilos of olives. For more on what these terms actually guarantee, see our explainer on what cold-pressed olive oil really means.
The US listing also describes the oil as "Polyphenol Rich" and "Low Acidity". We did not find a polyphenol figure in mg/kg on either producer page on the day of writing; if that number matters to you, the producer is the right place to ask, and our guide to olive oil polyphenols explains how such figures are measured.
Certifications and Awards
This is where Les Terroirs de Marrakech is genuinely strong, and it deserves to be said plainly. Atlas lists a broad set of third-party certifications for the oil, and a competition record running from 2009 to 2016 across several continents.
| Type | As listed by Atlas Olive Oils (1 October 2026) |
|---|---|
| Organic | Non-EU Agriculture certified (Ma-Bio-132); Organic USA (USDA organic on the US listing); Organic China |
| Religious | Moroccan Halal; Kosher for Passover (OU on the US listing) |
| Food safety | ISO 22000, HACCP and GMP (US listing) |
| Environment | CO2 Neutral Certified Company |
| 2016 | Los Angeles International Extra Virgin Olive Oil Competition — Silver Medal; China International Olive Oil Competition — Silver Olive Organic |
| 2015 | AIPO — Diploma di Gran Menzione |
| 2013 | Flos Olei — selected for the guide |
| 2010 | Travel + Leisure — World's Top Olive Oils; Great Taste Awards 2009–10 — Gold Medal |
| 2009 | Los Angeles International Extra Virgin Olive Oil Competition — Gold Medal; listed as 3rd best olive oil in the IOC Mario Solinas Quality Award; China International Olive Oil Competition — Quality Mention; Leone d'Oro dei Mastri Oleari — Grand Mention Diploma |
A few points are worth drawing out. Organic certification from three separate jurisdictions is a real piece of work for any producer, and it means a buyer is relying on an independent certifier, not just a label. The Mario Solinas award is run by the International Olive Council, the industry's intergovernmental body, and a placing there is respected. And Flos Olei is one of the best-known olive oil guides, so selection for it is a meaningful mark of standing among specialists.
Competition results describe the oil entered in a given year, because olive oil changes from harvest to harvest. What a run of results across 2009 to 2016, in Los Angeles, China, Italy and the UK, shows is consistency over several harvests — which is exactly what a buyer would want to see. Our guide to what an organic olive oil label really means explains what the organic certificates above do and do not cover.
Atlas Olive Oil as a Chef Favourite
Atlas Olive Oils makes a good deal of its standing with professional kitchens, and it names names. Its Ambassadors page states that "Ten Michelin-starred restaurants use our Moroccan extra virgin olive oils", and lists chefs including Pierre Gagnaire and Yannick Alleno, each shown with a three-Michelin-star restaurant, and Renee Erickson of The Whale Wins.
The producer also reports a 2025 trade recognition: its news page and its Atlas product page state that Food Business Review named Atlas Olive Oils "Top Cooking Cold Pressed Olive Oil Product 2025". Every line in this section is as Atlas Olive Oils publishes it on its own websites, read on 1 October 2026; we have not independently confirmed which restaurants currently use which of its oils.
How to Use It and What to Check When Buying
Atlas positions Les Terroirs de Marrakech as a finishing and dipping oil first: its US listing calls it "an exquisite dipping or finishing oil", and the producer's serving suggestions include salads, bread, rice and risotto. The US listing also says it is "trusted by dozens of Michelin-starred restaurants worldwide". A medium-to-strong oil with this kind of green, herbal profile shows best used raw, where its aroma is not cooked away.
Whichever bottle you buy, the same few checks apply:
- Look for the grade — extra virgin — on the label, not just on the front of the pack.
- Check the harvest or best-before date on the bottle in your hand, and buy the size you will finish within a few months of opening.
- Prefer dark glass, and store the oil away from light and heat.
- If a certification matters to you, look for the certifier's code or logo on the label itself.
- Buy from a seller who stores the stock well; heat on a warehouse shelf affects any oil.
For a fuller walkthrough, see our guide to choosing a quality olive oil.
The Questions a Careful Buyer Will Ask
"Is an oil made mostly from a French variety still a Moroccan olive oil?" Yes. The trees grow in Morocco, on the Marrakech estate, and the oil is pressed there. The variety tells you about flavour, not origin, and the 20% of Moroccan and Tunisian varieties in the orchard add to the oil's character rather than diluting its identity.
"Do awards from 2009 to 2016 tell me about the bottle I buy today?" Not directly — no award can, because each harvest is different. They tell you the producer has entered independent competitions repeatedly and done well across several years and judging panels, which is a reasonable signal of care. The date on the bottle in front of you is the thing to check for freshness.
"This review is written by another Moroccan olive oil producer. Why should I trust it?" A fair question. Every product detail above is taken from Atlas Olive Oils' own pages, quoted where the wording mattered, and dated. We have set out what the producer does well and kept our own oil out of it until the section below.
How Les Terroirs de Marrakech Compares
Against the wider Moroccan category, Les Terroirs de Marrakech stands out for three things: a named old orchard kept separate from newer plantings, a published variety-by-variety breakdown, and organic certification in several jurisdictions backed by a long competition record. That is more published detail than most bottles carry. Our review of Morocco Gold olive oil, a single-variety Picholine Marocaine oil from the Atlas foothills, shows a different Moroccan approach, and our article on what extra virgin olive oil is covers the grade both oils share.
We also make an olive oil from the same region. Our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml) comes from our own single estate on the plains outside Marrakech; it is cold-pressed within hours of harvest and unfiltered, from a limited single-harvest batch. It does not yet carry an organic certificate, a published laboratory panel or a competition record, and on all three Les Terroirs de Marrakech is ahead of us.
Frequently Asked Questions
Who makes Les Terroirs de Marrakech olive oil?
Atlas Olive Oils, a Moroccan family company based in Casablanca, which sells in the United States through Atlas Olive Oils USA Inc. The oil is pressed from the old orchard on the company's Marrakech estate.
Is Atlas Olive Oil the same as Les Terroirs de Marrakech?
Not quite. Atlas Olive Oils is the company; Les Terroirs de Marrakech is its top oil, from the old centenary orchard. "Atlas" is also the name of the company's premium everyday oil, which sits in the same range alongside Desert Miracle and Arabesque.
Is Atlas olive oil organic?
Atlas Olive Oils lists all four of its oils as organic extra virgin olive oils. On each product page it lists Non-EU Agriculture organic certification (Ma-Bio-132), Organic USA and Organic China certification, read on 1 October 2026. Check for the certifier's mark on the bottle you buy.
Is Les Terroirs de Marrakech olive oil organic?
Yes. Atlas lists Non-EU Agriculture organic certification (Ma-Bio-132), organic certification for the USA — USDA organic on the US listing — and for China.
What olives are in Les Terroirs de Marrakech?
A field blend from the old orchard: Picholine du Languedoc (80%), Picholine Marocaine (10%), Dahbia (4%), and Menara, Haouzia and Chemlali (2% each), according to the producer.
Is Les Terroirs de Marrakech cold pressed?
Yes. Atlas states it is first cold pressed at a maximum of 26°C in a two-phase continuous system, with a maximum acidity of 0.4° when bottled.
How does it compare with other Moroccan olive oils?
It publishes more about its orchard, varieties and certifications than many olive oils, and its six-variety, mostly Picholine du Languedoc profile is unusual for Morocco. Our guide to Moroccan olive oil compares the main styles.
What awards has Les Terroirs de Marrakech won?
Atlas lists Gold at the Los Angeles International Extra Virgin Olive Oil Competition in 2009, a Great Taste Gold for 2009–10, a third place in the IOC Mario Solinas Quality Award in 2009, Silver in Los Angeles in 2016, and others through to 2016.
Where can I buy Les Terroirs de Marrakech olive oil?
Through Atlas Olive Oils' own US shop and through major online retailers, in 250ml and 500ml glass bottles. Check the harvest or best-before date on the listing or bottle before you buy.
Is olive oil a medicine?
No. Olive oil is a food, not a medicine. It has a long traditional history — including being honoured in the Prophetic Sunnah — and a substantial body of modern research, particularly around polyphenols, cardiovascular health, and the Mediterranean diet pattern. It can be a worthwhile part of a healthy routine, but it does not cure diseases and is not a substitute for medical care. Be cautious of any olive oil marketed with specific disease-cure claims.
Final Thoughts
Les Terroirs de Marrakech is a carefully documented oil. Atlas Olive Oils names the orchard, the age and spacing of the trees, the six varieties and their proportions, the harvest window, the milling temperature and the maximum acidity, and backs it with organic certification in three jurisdictions and a competition record running from 2009 to 2016. That is more than most olive oils at any price will tell you.
If you like a green, herbal, medium-to-strong oil for dipping and finishing, and you value formal certification, it is a sound choice and a good example of what Moroccan olive oil can be. Whatever you buy, read the label, check the date, and buy a bottle you will finish while it is at its best.
Disclaimer: This article describes Atlas Olive Oils' range (Les Terroirs de Marrakech, Desert Miracle, Atlas and Arabesque) using the information published by Atlas Olive Oils on its own websites (atlasoliveoils.com and atlasoliveoils.us) as it read on 1 October 2026; product details, certifications, awards and ranges may change, and readers should check current sources. References to Atlas Olive Oils, its oils, its named chef ambassadors and its reported awards describe information the producer publishes and are not affiliated with or endorsed by them. Comparisons are made in good faith and in fair terms. Olive oil is a food, not a medicine, and is not a substitute for medical treatment of any condition. For any health concern, consult a qualified medical professional.