
Five medals in 2026
Our olive oils won awards at five international competitions this year. Each medal carries the name of its winner.

Double Gold
Carthage IOOC 2026
Domaine Villa Maroc · Koroneiki, Conventional EVOO

Gold
Japan Olive Oil Prize 2026
Coopérative Zoyout

Gold
Pyramids IOOC & IOC 2026
Coopérative Zoyout

Silver
Olive Istanbul IOOC 2026
Villa Maroc Single Estate

Silver
Amsterdam IOOC 2026
Us, and the rest.
| Our oils |
|
Ordinary oil |
|---|---|---|
| Grown and pressed on a single estate | Unclear origin | |
| Hand-picked, cold-pressed | Not stated | |
| New harvest, date shown | Rarely | |
| Cooking and beauty kept separate | Unclear use | |
| International awards 2026 | ![]() |
None |
From our mill to your door
-
Today
You order. You pay on delivery, or by card online.
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Within 24 h
Your order is prepared and packed at the Estate.
-
Day 1
It leaves Essaouira with our courier.
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Days 2 to 4
It arrives at your door, anywhere in Morocco. You pay when you receive it.
- 49 DH anywhere in Morocco
- Free from 499 DH
- Cash on delivery
Your questions, our answers
Another question about your order? Call us, we’ll answer.
Call +212 661 207 053
Where does our olive oil come from?
From Domaine Villa Maroc, in Ouguerd, near Essaouira. It is backed by Coopérative Zoyout Essaouira, in step with the olive trees and the mill.
Which harvest is it from?
Our 1 L and 3 L tins hold oil from the new October 2026 harvest.
1 L or 3 L: which one?
The 1 L to try it. The 3 L for kitchens that cook every day: 210 DH instead of 270 DH for three 1 L tins.
How much is delivery?
49 DH anywhere in Morocco, free on orders from 499 DH.
How should I store it?
Close the tin or bottle after use. Keep it somewhere cool, away from light and heat sources.
How can I pay?
On delivery, anywhere in Morocco, or by card online.
Recipes from the Estate
Simple ideas for cooking with our oils.
The tomato salad that deserves a good oil
Recipe. Three ingredients, a drizzle of raw oil, nothing else.
Grilled sardines, lemon and olive oil
Recipe. Fish from the port of Essaouira, simply cooked.
Morning harcha, a drizzle of argan
Recipe. The semolina flatbread that loves raw oil.
Winter bissara, with an extra drizzle
Recipe. The warming fava bean soup, finished with raw oil.








