Picholine Marocaine Download sheet Fruit Denomination and synonyms Origin and diffusion The Picholine Marocaine variety is the result of secondary diversification by consecutive crosses between the introduced domesticated genotype from the Eastern Mediterranean with local wild olive trees from the Western Mediterranean basin. In Morocco. It represents about 80% of the national orchard, with 74 million olive trees covering almost 858 400 ha across the country, from mountains to arid areas. Sara Oulbi Purpose Oil Table olives Morphological characterisation Tree Vigour Medium Growth habit Spreading Canopy density Medium Fruit Weight Medium Radio length/width in position A Moderately elongated Over colour at full maturity Black Symmetry in position A Strongly asymmetric Shape of apex in position A Acute Nipple Absent or weak Shape of base in position A Truncate Leaf Length Medium Width Medium Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Moderately elongated Weight High Shape of apex in position A Acute Symmetry in position A Strongly asymmetric Symmetry in position B Symmetric Shape of base in position A Acute Number of grooves on basal end Between 7 and 10 Distribution of grooves on basal end Evenly distributed Mucron Present Rugosity of surface Medium Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 172/212 237/251 192/204 152/173 197/217 Agronomic characterisation and commercial considerations The ‘Picholine Marocaine’ olive tree, has medium precocity, medium rooting capacity, average foliage density and high productivity, its precocity is improved in olive groves over cooler grounds, it is medium flowering and its pollen is partially self-compatible. It produces a large amount of pollen, being a good pollinator. The ‘Picholine Marocaine’ variety produces olives of medium size (3 grams) with low resistance to shedding (Moukhli, 2015). This variety is very heterogeneous and adapted to soil and climatic conditions, unfortunately, this cultivar is susceptible to major pests caused by insects (Chliyeh, 2019). Nevertheless, this variety is sensitive to the peacock spot disease attributed to the fungus Spilocaea oleagina. The ‘Picholine Marocaine’ is the typical variety of double end. Used as a table olive, its fruits give all types of products: Seville green olives, turning olives, oxidised olives, black olives and Greek-style black olives. The pulp of the fruit is easily removed from the stone. Used for oil extraction, its yield is around 18 and 20%. The oil produced is considered to be of excellent quality, with a very high oleic acid content. Its oil is also particularly appreciated for its resistance to freezing, as it keeps its fluidity down to -12°C. Its oleic acid content is between 70 and 80% and its phenol content averages 297 ppm, which gives it great stability (El Antari et al, 2003). This behaviour is confirmed by Tous et al (2001) who noted that Picholine Marocaine has the best oleic acid content (78%) in the Mediterranean collection of Tarragona (Catalonia). The same authors noted that Picholine Marocaine is considered among the most stable Mediterranean varieties. Sara Oulbi