Olive cultivation in ancient Morocco and its development during the Roman period

This research aims to investigate olive cultivation in the ancient Maghreb and its development during the Roman period, seeking to understand its economic and social significance and to identify the natural and technical factors that facilitated its expansion and production enhancement. The study specifically objectives: first, to analyze the role of olives in the economic, social, and cultural life of the ancient Maghreb; and second, to examine the technical and agricultural advancements introduced by the Romans to improve production and oil quality. The study adopts a descriptive and analytical methodology, integrating historical and archaeological sources with their natural and social environments. It focuses on documentary analysis and field observations of ancient olive presses and storage facilities. The research tools employed include: primary sources such as inscriptions, manuscripts, and the writings of classical historians like Pliny, Columella, and Varro, in addition to archaeological remains of ancient presses; secondary sources consisting of modern studies, scientific articles, and specialized historical books; field surveys of olive presses and agricultural-industrial remains; and documentary analysis to link written records with the natural, social, and technical reality.

The results demonstrate that olives were a fundamental element of the dietary, social, and economic system prior to the Roman era, utilized for food, medicinal purposes, and industry. Inhabitants capitalized on the favorable climate, soil, and techniques such as planting, grafting, irrigation, and plowing to ensure productivity. With the advent of the Romans, olive cultivation expanded, and technical improvements were introduced in pressing methods and equipment. This led to enhanced oil quality and increased production, significantly contributing to domestic and foreign trade as well as social stability. The study confirms that olives were not merely an agricultural crop but a strategic element in the economic, social, and cultural development of the ancient Maghreb.