Products · Olives
The olive, in every trade form
Green and black, whole and pitted, sliced, stuffed, slashed or Greek-style — cured in Marrakech and packed for export.
The harvest runs from September to January, green olives first, black olives picked in dry weather with methods that keep the fruit off the ground. The largest calibres are reserved for the table; like wine, each lot carries the mark of its terroir and of the hands that cure it.
01
Bulk, in export drums
Ingredient-grade supply for processors and packers: six articles in plastic drums, eighty drums to the twenty-foot container.
| Article | Format | Drained net weight | Drums / 20′ FCL |
|---|---|---|---|
| Green olives, whole | Plastic drum | 175 kg | 80 |
| Green olives, pitted | Plastic drum | 140 kg | 80 |
| Green olives stuffed with pepper paste | Plastic drum | 170 kg | 80 |
| Cracked olives | Plastic drum | 180 kg | 80 |
| Green olives, sliced | Plastic drum | 170 kg | 80 |
| Black olives, Greek style | Plastic drum | 190 kg | 80 |
02
Canned olives
Nine articles across the trade formats — from 225 g retail tins to 2 750 g food-service cans and 5 kg vacuum pouches.
| Format | Drained net weight | Tins / carton | Cartons / 20′ FCL |
|---|---|---|---|
| Green olives, whole | |||
| 5/1 | 2 750 g · 97 oz | 6 | 750 |
| A10 | 1 900 g · 67 oz | 6 | 1 008 |
| 4/4 | 500 g · 18 oz | 12 | 1 700 |
| 1/2 | 225 g · 8 oz | 24 | 1 700 |
| Green olives, pitted | |||
| 5/1 | 2 000 g · 71 oz | 6 | 750 |
| A10 | 1 445 g · 51 oz | 6 | 1 008 |
| 4/4 | 400 g · 14 oz | 12 | 1 700 |
| Green olives stuffed with pepper paste | |||
| 5/1 | 2 000 g · 71 oz | 6 | 750 |
| A10 | 1 560 g · 55 oz | 6 | 1 008 |
| Black olives in brine | |||
| 5/1 | 2 750 g · 97 oz | 6 | 750 |
| A10 | 1 900 g · 67 oz | 6 | 1 008 |
| 4/4 | 500 g · 18 oz | 12 | 1 700 |
| 1/2 | 225 g · 8 oz | 24 | 1 700 |
| Black olives, pitted | |||
| 5/1 | 2 000 g · 71 oz | 6 | 750 |
| A10 | 1 445 g · 51 oz | 6 | 1 008 |
| 4/4 | 360 g · 14 oz | 12 | 1 700 |
| Sliced ripe olives | |||
| 5/1 | 2 000 g · 71 oz | 6 | 750 |
| A10 | 1 560 g · 55 oz | 6 | 1 008 |
| Black Greek-style olives, vacuum pack | |||
| 1×5 kg | 5 000 g | 1 | 3 000 |
| 2×5 kg | 5 000 g | 2 | 1 500 |
| 4×5 kg | 5 000 g | 4 | 800 |
| Black Greek-style olives with herbs | |||
| 5/1 | 3 400 g · 7.5 lb | 6 | 750 |
| Black Greek-style olives, pitted | |||
| 5/1 | 2 000 g | 6 | 750 |
02·1
Technical specifications
Company-published control values per article: acidity, pH at equilibrium, brine strength and heat treatment.
- Free acidity
- 0.5–0.6 %
- pH at equilibrium
- < 4.20
- Brine salt
- 2.5 °Bé
- Heat treatment
- Pasteurisation 95 °C · 26 min
Green olives, whole
- Free acidity
- 0.5–0.6 %
- pH at equilibrium
- < 4.20
- Brine salt
- 2.5 °Bé
- Heat treatment
- Pasteurisation 95 °C · 26 min
Green olives, pitted
- Free acidity
- 0.5–0.6 %
- pH at equilibrium
- < 4.20
- Brine salt
- 2.5 °Bé
- Heat treatment
- Pasteurisation 95 °C · 26 min
Green olives stuffed with pepper paste
- pH at equilibrium
- 6.8–7.6
- Brine salt
- 2–4 °Bé
- Heat treatment
- Sterilisation 121.1 °C · 28 min
Black olives in brine
- pH at equilibrium
- 6.8–7.6
- Brine salt
- 2–4 °Bé
- Heat treatment
- Sterilisation 121.1 °C · 26 min
Black olives, pitted
- pH at equilibrium
- 6.8–7.6
- Brine salt
- 2–4 °Bé
- Heat treatment
- Sterilisation 121.1 °C · 26 min
Sliced ripe olives
03
Prepared olives
Eight recipes from the Moroccan table, prepared and packed at the plant under the Kamil label.
Pimentées — with hot pepper
Green olives, lemon, hot pepper, vegetable oil, water, salt, aromatics, whole peppercorns, E330
10 kg / 17 kg (drained / net)
Dénoyautées — pitted
Green olives, water, salt, E330
9 kg / 16.5 kg (drained / net)
Farcies — stuffed
Green olives stuffed with pepper paste, water, salt, E330
10 kg / 17 kg (drained / net)
À l'ail — with garlic
Green olives, concentrated garlic, parsley, water, salt, E330
10 kg / 17 kg (drained / net)
Tailladées — slashed purple
Slashed purple olives, vinegar, water, salt, preservative, citric acid, acetic acid
10 kg / 17 kg (drained / net)
Façon Grèce — Greek style
Greek-style black olives, bay leaves, herbes de Provence, vegetable oil, potassium sorbate, citric acid, acetic acid
11 kg / 17 kg (drained / net)
Tchermela — chermoula
Green olives, hot green and red peppers, lemon slices, cumin, garlic, parsley, vegetable oil, water, salt, aromatics, E330
10 kg / 17 kg (drained / net)
Sauce anchois — anchovy
Candied green olives, anchovy concentrate, water, salt, E330
10 kg / 17 kg (drained / net)
Specifications as published in the company's technical sheets. Confirm current specifications and availability with the export office.