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Morocco cultivates approximately 1.0–1.1 million hectares of olive groves and produces 150,000–250,000 tonnes of olive oil annually, with production growing significantly following the Green Morocco Plan (Plan Maroc Vert, 2008–2020) and its successor Génération Green (2020–2030) agricultural development programs, which targeted olive expansion as a strategic priority. Key production regions: Marrakech-Safi region (particularly the Haouz plain south of Marrakech and Chichaoua province) is the largest production zone; Fès-Meknès (Meknès and Moulay Idriss Zerhoun area — one of Morocco's oldest olive oil regions, known for traditional picholine and menara varieties producing characterful, peppery EVOO); Beni Mellal-Khénifra (Tadla and Azilal areas); Souss-Massa (Taroudant — growing modern olive plantations); Oriental region (Guercif, Taourirt); and Rabat-Salé-Kénitra (Gharb plain — newer plantations).

Key Moroccan olive varieties: picholine marocaine (the dominant variety — approximately 95% of Morocco's olive cultivation; adaptable, high-yielding, dual-purpose for table olives and oil; produces a mild to medium fruity EVOO); menara (traditional variety in the Meknès region); haouzia (Chaouia region); rkhama (Sidi Slimane area); and some introduced modern Spanish varieties (arbequina, hojiblanca) in newer high-density plantations. The picholine marocaine variety's adaptability is a key advantage — it tolerates the semi-arid conditions of many Moroccan regions that European varieties could not tolerate.

Processing infrastructure: Morocco's olive oil sector has undergone significant modernisation since 2008. Traditional maâsra (stone-grinding mills) have been partially replaced by modern continuous centrifugal extraction plants with 2-phase and 3-phase systems. The ONCA (National Office for Agricultural Advisory Services) and ONSSA (National Office for Food Safety) have supported quality improvement programs. Major industrial processors include Les Domaines Agricoles (royal agricultural group — large-scale modern olive plantations in Marrakech-Safi and Meknès); Huileries du Souss (Agadir); and several Meknès-region cooperatives.

The EU-Morocco Association Agreement (1996, in force 2000) provides Moroccan agricultural exports with preferential tariff access to the EU under a quota system. For olive oil, Morocco benefits from a zero-tariff or reduced-tariff quota for olive oil exports to the EU. The EU-Morocco Deep and Comprehensive Free Trade Agreement (DCFTA) negotiations have expanded these provisions, though they have faced political challenges. For EU buyers, Moroccan origin olive oil within the quota is cost-competitive with EU origins — the quota is managed through EUR.1 movement certificates.

ONSSA (Office National de Sécurité Sanitaire des Produits Alimentaires — National Food Safety Office) is Morocco's food safety regulatory authority, responsible for food product standards, import/export control, and quality certification. SNIMA (Service de Normalisation Industrielle Marocaine) under the Ministry of Industry sets Moroccan national standards for olive oil that align with Codex Alimentarius and IOC standards.

Morocco's olive oil quality positioning has improved significantly, with some Moroccan producers now winning international EVOO competitions (Los Angeles International Olive Oil Competition, Athena International Olive Oil Competition). The 2023/24 drought that severely impacted Spain and Italy had less severe impact on Morocco, making Moroccan origin an alternative source during the European supply shortage. Moroccan EVOO available grades: extra virgin (less than 0.8% acidity), virgin, and lampante/refined grades. Export from Casablanca port is the primary route; Agadir port (Souss) for southern production.