Resolution update for superseded DOI

Understanding the quality of Moroccan Picholine olives is essential for both consumers and producers. This study investigates their physicochemical and nutritional properties, comparing them to neighbouring varieties: Tunisian Chemlali and Algerian Chemlal. Our analysis reveals that Moroccan Picholine olives have a significantly higher oleic acid content (68.47%), associated with cardiovascular health benefits, compared to lower levels in the other varieties. Additionally, they demonstrate superior oleuropein levels (167.81 mg/kg), a phenolic compound linked to antioxidant properties, while showing potential for increased hydroxytyrosol content. Quality assessments indicate moderate moisture content (53.66%) and acidity (0.29%), alongside a competitive oil yield (42.32%) and low peroxide value (4.37 meq/kg), suggesting good oil freshness. These findings highlight the nutritional advantages of Moroccan Picholine olives and propose strategies for enhancing cultivation and processing methods to elevate their quality and market position.