How we achieve an extra virgin olive oil of exceptional quality and health benefits
Summary
- The high polyphenol content of Morocco Gold extra virgin olive oil depends on three factors: the variety of olive, the climate and terroir of the growing region, and the time of harvest.
- Polyphenols are naturally occurring compounds found in many plant foods. They are powerful antioxidants that help protect cells from oxidative damage caused by free radicals. Including polyphenol rich foods like extra virgin olive oil, green tea, dark chocolate, and red wine in a healthy diet is linked to a lower risk of chronic diseases such as heart disease, cardiovascular disease, and neurodegenerative diseases.
Contents
The Importance of Polyphenols in Extra Virgin Olive Oil
Extra virgin olive oil is one of the most researched natural foods in the world, with countless studies confirming its evidence-based health benefits. Thanks to the popularity of the Mediterranean diet, we now know that olive oil is packed with valuable phytonutrients, and polyphenols are among the most powerful.
Polyphenols are a key reason extra virgin olive oil is linked with antioxidant protection, heart health and the Mediterranean diet. Morocco Gold naturally contains high levels of these compounds due to the olive variety, climate and time of harvest.
Explore more in our Polyphenols Hub
What sets Morocco Gold extra virgin olive oil apart is its naturally high polyphenol content. This is achieved through three essential factors: the exclusive Picholine Marocaine olive variety, the unique climate and terroir of our groves, and careful harvesting at the optimum time.
By choosing Morocco Gold, you are not only selecting a premium oil with exceptional flavour but also investing in your long-term wellbeing. Rich in polyphenols, it delivers powerful antioxidant and anti inflammatory properties that help protect against oxidative damage and support cardiovascular health.
If you want more than just a cooking oil, Morocco Gold offers a daily source of protection and vitality, a genuine upgrade to both your kitchen and your health.
These three elements — olive variety, terroir and harvesting — are what make Morocco Gold a naturally polyphenol-rich extra virgin olive oil.
The Amazing Picholine Marocaine Olive
The Picholine Marocaine is the only variety of olive used in the production of Morocco Gold. This olive has smooth skin, a fleshy mesocarp rich in fat, containing a woody nucleus with a seed. Its colour, at first green, turns black at full maturity between November and December.
Oil from the Picholine Marocaine is recognised for its longevity and high levels of phenolic acids, making it particularly attractive to health-conscious food lovers. Oil from the Picholine is typically described as:
- Golden yellow in colour
- Fruity taste with an average intensity of more than 6 on the International Olive Council (IOC) organoleptic scale
- A flavour of sweet almond, carob, fresh turf, and herbs, with a degree of pepperiness between 3 and 6 on the IOC scale
Learn more about our olive variety in the About Morocco Gold section
How Climate & Terroir Affects Polyphenol Content
We create the best olive oil by using olives grown in a valley about 2,000 feet above sea level. This creates climatic challenges that encourage polyphenol uptake within the olive tree. The soils in this region are naturally high in phenols, supporting the production of olives rich in polyphenols.
In soils, phenols are released over time from decomposing fruits and vegetables, whole grains, and other organic material. These transform into humic substances which aid plant physiology. Olive trees grown in these conditions absorb more plant polyphenols, improving the tree’s circulatory system and enriching the fruit.
Key environmental factors that support high polyphenol levels include:
- High-altitude growing conditions
- Naturally phenol-rich soil
- A strong day/night temperature contrast
- A unique micro-climate in the Atlas foothills
Explore more about our Moroccan terroir.
Harvesting Morocco Gold Olives
Our olives are picked when the fruit is young and green. As olives age on the tree, their colour changes to red and then black, producing more oil but lowering polyphenol content. Expertise within the farming community ensures that harvests are timed to maximise polyphenol levels and create a balance between flavour and potential health benefits.
Olive trees can produce olives for centuries, but harvest yields vary year to year. Striking the right balance is essential: Morocco Gold aims to combine the fruity taste of a premium extra virgin olive oil with the health benefits of consuming polyphenols.
Olive Growth Cycle in the Morocco Gold Groves
This table summarises the annual growth cycle of our Picholine Marocaine olives in the Atlas foothills. It reflects the stages shown in the growth-cycle diagram and helps explain why timing the harvest matters so much for polyphenol levels.
| Month | Main Growth Stage | Stage Code(s) | What Is Happening on the Tree | Relevance for Morocco Gold |
|---|---|---|---|---|
| June | Bud differentiation | A | New buds are formed on the current season’s shoots. The tree is directing energy into setting up next year’s crop. | Healthy bud development supports future flowering and fruit load. |
| July | Flowering | B | Inflorescences open and flowers are pollinated. Only a portion of flowers will develop into olives. | Good flowering conditions are essential for a reliable, even crop. |
| August | Fruit set | C | Pollinated flowers develop into tiny olives. The tree sheds weak fruit and stabilises the crop load. | Strong fruit set leads to a balanced yield of high-quality olives. |
| September | Fruit growth | D | Olives increase in size as the flesh develops and oil begins to accumulate in the fruit. | Managing water and tree health now supports both yield and future polyphenol content. |
| October | Pit hardening & continued fruit growth | E + D | The stone inside each olive hardens while the outer flesh continues to grow and store oil. | This is the start of the window where polyphenol levels are naturally high in young, green olives. |
| November | Colouring (veraison) | F | Olives change from bright green to yellow-green and then begin to take on red or purple tones. | Morocco Gold harvests during this period, when olives are still young and polyphenol-rich. |
| December | Ripening | G | Olives reach full colour and maximum oil volume. Polyphenol levels begin to decline as the fruit fully ripens. | Harvesting too late would give more oil but lower polyphenol concentration. |
| January | Resting period | G → H | Tree growth slows as the olives are fully harvested and the canopy recovers from the season. | Careful pruning and post-harvest management protect next year’s bud sites. |
| February | Flower initiation | H | Inside the buds, the first structures of next season’s flowers are formed, even though they are not yet visible. | Nutrient status in this period influences the strength of the next flowering phase. |
| March | Early vegetative growth | H | New leaves and shoots emerge as the tree comes out of its resting phase. | Strong vegetative growth sets up a robust canopy for flowering and fruiting. |
| April | Active vegetative growth | H | Shoots extend and leaves mature; the tree builds up energy reserves. | Healthy foliage supports photosynthesis and the production of complex phenolic compounds. |
| May | Transition to bud differentiation | A (next cycle) | The cycle closes as the tree prepares for the next round of bud differentiation and flowering. | This continuous cycle is what allows Morocco Gold to achieve consistent quality year after year. |
Olive Growth Stage Codes (A–H)
| Stage Code | Stage Name | Description |
|---|---|---|
| A | Bud differentiation | Formation of new buds that will carry flowers and fruit in the following season. |
| B | Flowering | Opening of olive flowers and pollination. |
| C | Fruit set | Development of tiny olives from successfully pollinated flowers. |
| D | Fruit growth | Rapid increase in fruit size and early oil accumulation. |
| E | Pit hardening | Hardening of the inner stone while the outer flesh continues to develop. |
| F | Colouring | Change in skin colour from green to yellow-green, red or purple (veraison). |
| G | Ripening | Olives reach full maturity and maximum oil yield; polyphenols start to decline. |
| H | Flower initiation | Internal formation of next season’s flower structures and strong vegetative growth. |
This cycle of growth, stress and recovery in a high-altitude, phenol-rich environment is one of the reasons Morocco Gold naturally achieves such a high polyphenol profile.
Harvesting requires careful preparation: the dedicated team of women harvesters, equipment in good order, and transport arranged to carry olives to the mill. Morocco Gold olives are harvested by hand using flexible combs, with nets and tarpaulins preventing contact with the ground.
Once delivered to the mill, olives are washed, crushed, malaxed, and spun in centrifuges to release the oil. The shorter the time between harvest and pulping, the better the antioxidant properties and flavour. Morocco Gold ensures this process takes less than 24 hours.
The final oil is unfiltered to retain all of its natural qualities, including vitamin E, fatty acids, and a high level of polyphenols. This helps support clinical nutrition, reduce risk factors for cardiovascular disease, and contribute to overall human health.
This careful early-season harvesting ensures Morocco Gold retains its natural antioxidant properties, vitamin E content and high polyphenol profile.
Learn more in our Production & Quality guide
If you are looking for a naturally high polyphenol extra virgin olive oil, Morocco Gold offers exceptional flavour, freshness and antioxidant richness.
Shop Morocco Gold Extra Virgin Olive Oil
Frequently Asked Questions About Polyphenols in Morocco Gold Extra Virgin Olive Oil
Morocco Gold is produced from the Picholine Marocaine olive, grown at high altitude in phenol-rich soils and harvested early while the fruit is still young and green. These factors naturally support a higher polyphenol content than many standard extra virgin olive oils.
Polyphenols are powerful plant antioxidants that help protect cells from oxidative damage caused by free radicals. In extra virgin olive oil, they are linked with heart health, anti-inflammatory effects and many of the benefits associated with the Mediterranean diet.
The olive variety sets the potential for polyphenol content, the climate and terroir influence how much the tree produces, and the timing of the harvest determines how much remains in the fruit. Early harvesting in a challenging, high-altitude environment helps Morocco Gold maintain naturally high polyphenol levels.
Unfiltered extra virgin olive oils like Morocco Gold often retain more of their natural compounds, including polyphenols, because the oil has not been heavily processed or stripped of its natural sediment and micronutrients.
You can enjoy Morocco Gold drizzled over salads, vegetables and soups, as a dip with bread, or as a finishing oil over cooked dishes. Using it daily as part of a balanced, Mediterranean-style diet is a simple way to benefit from its natural polyphenols.
Store the bottle in a cool, dark place away from direct sunlight and heat sources. Keeping the cap closed tightly and avoiding prolonged exposure to air helps protect both flavour and antioxidant content.
High-polyphenol olive oil provides greater antioxidant protection than low-polyphenol oils. When used regularly as part of a healthy lifestyle, it can help support cardiovascular health, reduce oxidative stress and contribute to overall wellbeing.