Protected designations of origin (PDO) constitute, nowadays, one of the most important differentiation strategies used for the promotion and commercialization of virgin olive oil (VOO). Obtaining these distinctive labels entails a deep,study of the inherent features and characteristics of a VOO linked to a given geographical production area. The aim of this study was to perform the physicochemical and sensorial quality characterization of Meknes VOO, as well as the determination of its compositional profile. Thus, a total of 298 olive oil samples from Picholine marocaine cultivar, obtained from 12 industrial olive oil mills, located in three sub-areas of Meknes region, were analyzed over four consecutive seasons, paying particular attention to the determination of physicochemical quality indices, sensorial evaluation, total phenol content, pigment content, tocopherol and fatty acid composition. Results show that, besides an interannual variation, VOOs from Meknes region are characterized by high physicochemical and sensory quality, as well as a homogeneous composition regardless of the production sub-area.