Comparative Study of the Physicochemical and Nutritional Properties of Moroccan Picholine Olives and Related Varieties: A Pathway to Development and Improvement

<p>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.</p>