Buying Moroccan Table Olives: A Practical Importer's Guide

1. Varieties and Product Types

Moroccan Picholine is an important variety used for table olives. Buyers should confirm the actual variety supplied rather than assume all Moroccan olives are Picholine.

Common commercial presentations include:

• Green olives, whole or pitted.
• Black and naturally darkened olives.
• Cracked or split olives.
• Sliced olives for catering and food manufacturing.
• Olives seasoned with herbs, lemon or spices.

The colour alone does not establish how an olive was processed. Ask the supplier to identify the curing and colour-development method.

2. Calibre and Quality Specifications

Table olives are commonly graded by calibre, expressed as the number of whole olives per kilogram. A lower count generally indicates larger olives.

The buyer's specification should establish:

• Variety and country of origin.
• Calibre range and permitted size variation.
• Whole, pitted, sliced or other presentation.
• Colour, firmness and flavour profile.
• Maximum permitted defects and foreign material.
• Net weight and drained weight.
• Salt content, acidity and other relevant product parameters.

Practical advice: Request a technical specification sheet and representative samples from the proposed production lot. A photograph is not sufficient to establish calibre or quality.

3. Processing and Food Safety

Olives require processing to reduce their natural bitterness. Common methods include brine fermentation and alkaline treatment followed by washing and curing.

Before purchasing, ask for:

• A description of the processing method.
• Ingredients and permitted additives.
• Product pH, salt concentration and preservation controls.
• Microbiological and chemical testing appropriate to the product.
• Lot identification and traceability procedures.
• The processing facility's ONSSA sanitary authorisation or approval, where applicable.
• The processor's food safety certification, where available.

Morocco's National Office for Food Safety (ONSSA) oversees food safety controls, establishment authorisations and relevant sanitary export certification. Buyers can consult the official ONSSA website for information on Moroccan food safety requirements.

For a shelf-stable product, obtain evidence supporting its stated shelf life and storage conditions.

4. Packaging and Commercial Quantities

Moroccan suppliers may offer table olives in retail jars, cans, pouches and larger foodservice or industrial packs.

Confirm:

• Packaging material and unit size.
• Net weight versus drained weight.
• Units per carton and cartons per pallet.
• Pallet dimensions and gross weight.
• Labelling language and private-label availability.
• Minimum order quantity for each packaging format.

For olives in brine, compare quotations using drained product weight, not merely the gross weight of a container filled with liquid.

5. Documentation and Import Requirements

Request a commercial invoice, packing list, origin evidence where relevant, product specifications, lot information and applicable food safety documentation.

Importers should verify the destination country's requirements for food additives, labelling, packaging, customs classification and border controls before shipment.

A health certificate is not universally required for processed table olives; requirements depend on the product and destination market.

6. Pricing and Logistics

Prices are influenced by variety, calibre, presentation, processing, packaging, order volume and delivery terms.

Request quotations on an agreed Incoterm, with the named place or port clearly specified.

Clarify whether the quotation covers packaging, pallets, freight, insurance, export clearance and any required inspection.