Moroccan olive oil for buyers in France
We find and verify olive oil suppliers around Larache for buyers in France, and introduce you once we have seen the farm, the packhouse and the paperwork ourselves.
Who buys olive oil in France
- Saint-Charles International (Perpignan)
- Marché international de Rungis
- Retail and food-industry buyers nationwide
Getting it to France
Produce from the Loukkos travels by refrigerated truck through Tanger Med and across the Strait of Gibraltar into Europe, so fresh lots reach France in a matter of days.
- Transit time (approx.)
- About 2 days by road to Perpignan and 2–3 days to the Paris region (Rungis).
- Entry and controls
- Trucks enter the EU at the border control post in Algeciras (Spain), where plant-health and marketing-standard checks are done. In France, the DGCCRF and DGAL carry out further controls.
Documents to expect
- Phytosanitary certificate issued by ONSSA (fresh produce)
- Certificate of origin (EUR.1 or equivalent) where the importer uses the EU–Morocco preferences
- Residue analyses showing compliance with EU maximum residue levels (MRLs)
- Commercial invoice, packing list and CMR
General guidance only. Requirements change and depend on the product, so confirm them with your importer, forwarder and the destination authority.
Questions buyers ask
When are Moroccan olive oil available?
Olive oil are harvested from October to January and sold from storage all year.
Can you supply olive oil to buyers in France?
Produce from the Loukkos travels by refrigerated truck through Tanger Med and across the Strait of Gibraltar into Europe, so fresh lots reach France in a matter of days.
How long does shipping olive oil to France take?
About 2 days by road to Perpignan and 2–3 days to the Paris region (Rungis).
Who checks imported olive oil in France?
Trucks enter the EU at the border control post in Algeciras (Spain), where plant-health and marketing-standard checks are done. In France, the DGCCRF and DGAL carry out further controls.
What to ask a olive oil supplier, packaging and how we work →
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