Harvesting & Deleafing

Group 583
Our olives are harvested directly from the tree, without any contact with the soil and its impurities. The harvest is packed in plastic crates containing less than 30 kg. The benefits we derive from this way of harvesting are:
  • A rapid harvest at an optimal period of olive maturity.
  • A short period between harvest and trituration which does not exceed 24 hours.
It is from clean and healthy olives that we extract a pure olive juice, preserving all its polyphenols and a very low acidity rate (generally a maximum of 0.1°, 0.2° during traffic jam).

Washing & Kneading

Upon receipt, the fresh fruit is cleaned (leaf removal) then washed and rinsed in cold water. They then move on to grinding, then mixing for at least 40 minutes so that the olives gently release all the oil they contain.

Separation & Centrifugation

Atlas extra virgin oil is extracted only by mechanical processes (grinding, mixing and separation). Once the olives are stripped of their leaves and impurities during washing, a horizontal separator separates the pomace and oil and a vertical centrifuge distills the pure olive oil, cleaning it of vegetable water residues. It is noted that we have a daily processing capacity of fresh pomace of 1200 tons and a production of 5000 tons of raw pomace oils per campaign, we are currently the Moroccan leader in the extraction of pomace oils.


The extra virgin olive oil obtained is stored in stainless steel tanks respecting the terroirs of origin in order to preserve the fruitiness of the oil.


In order to always offer a top quality product, which retains all its freshness, SIOF allocates for packaging control a very big importance. A strict control intervenes in all the stages of conservation and packaging of the various SIOF products. A wide variety of packaging is available to meet the requirements of a diverse customer base.


Because we have our own olive groves, we can control the quality of our oil and its total traceability from its young plant. At SIOF, we can qualify any bottle by the geographical origin of the fruit, the variety, the nature of the soil and all the operations that have been carried out on the olive tree that allowed the production of its oil.