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Opening with the new harvest
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EL JAOUDA LIL INTAJ AL BIOLOGIE

Meet the Cooperative

EL JAOUDA LIL INTAJ AL BIOLOGIE

Taddart — Taddart, Guercif,, Guercif

Early-harvest olive oil from Taddart, Guercif — picked before the olives fully ripen, in a window of a few weeks each season.

Our Story

El Jaouda Lil Intaj Al Biologie is based in Taddart, in Guercif Province. Its oil is made from Picholine Marocaine olives harvested in the first weeks of the season and milled within hours of picking at a mill in the Guercif region.

Picked early, the oil is intensely green, vivid and peppery on the palate, with the bitterness at the back of the throat that early-harvest oils are known for.

Taste: Fresh-cut grass, green tomato, artichoke, with a peppery finish that lingers.

Best used for: Finishing drizzle over grilled vegetables, white fish, legume dishes, and fresh bread. Not for high-heat cooking — the character is in the raw oil.

Analysis results (free acidity, grade) are published with each lot's release sheet.

Gallery

New oil leaving the separator
Malaxing the olive paste before extraction
Checking freshly harvested olives in the cooperative's crates
Checking freshly harvested olives in the cooperative's crates
Olives at the receiving hopper
Olives at the receiving hopper
The conveyor feeding the mill
The conveyor feeding the mill
First-press olive oil, bottled
First-press olive oil, bottled
The cooperative's stand: oils, olives and certifications
The cooperative's stand: oils, olives and certifications
The El Jaouda stand at the Guercif Regional Olive Fair
The El Jaouda stand at the Guercif Regional Olive Fair
Trophy presentation at the 5th Guercif Regional Olive Fair
Trophy presentation at the 5th Guercif Regional Olive Fair

Main Products

Olive oil

Certifications

ONSSA — Office National de Sécurité Sanitaire des Produits Alimentaires

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