The taste and quality of original Moroccan olive oil is completely unique. For those people fortunate enough to have tasted the real thing, there is no mistaking its flavor. Local produced oil which is often homemade is a growing share of the market, even though Moroccan Argan oil has garnered more attention in the paste. Here are some of the facts to consider about the history, advantages and characteristics of the more specialized product.
The origins of this product of Morocco can be traced back to the Middle Ages when the first trees were brought to Morocco from Sicily by Greek colonialists who ruled Sicily at that time. Thanks to the perfect weather conditions, especially in the middle and southern part of the country, the Olea europaea maroccana thrived and the country started to use olives and their oil in its cuisine from roughly the 10th century.
Today, almost the entire area of Morocco is rich in plantations, save for the deserted western and southern areas. Since the 15th century the country has been one of the top producers of this product. There are lots of families who live solely from the income they earn with the selling of their homemade oil produced from olives. The high quality oil is extracted from mature olives after these are harvested around mid-July.
The taste of this top quality Moroccan product, especially if it is home produced raves about the rich taste. It is memorable in quality, but unfortunately only available in limited quantities. The top results are believed to come from trees planted on the slopes of Atlas Mountains. Plantations found there are recognized by locals and visitors to the country.
The best known dishes found in Morocco's cuisine are often ranked among the world's best. In part, this is because of its rich oil essence produced locally by home presses. The methods of extracting the product from the fruit are credited with the quality of a finished product.
Ethnic dishes such as couscous, tagine and pastille are examples of menu items which include Morocco's signature product. Whole olives, however are less likely to be found in local meals than elsewhere in the entire Mediterranean region. The taste is enjoyed in the significant dishes.
The local residents of this country produce the crops in the region, but they also consume the oils that are available. They are used in other ways than in cooking. In fact, a favorite traditional breakfast in Morocco is a traditional bread, mint tea and pure olive oil. This traditional meal is linked to Islamic origins, but is still practiced today. This type of cuisine is tasty and healthy as well.
It's an interesting fact that Moroccan olive oil is not only used as a cooking ingredient but also as a remedy. In Morocco the consumption of pure olive oil is said to be good for stomach pain. It is also taken as a cure for minor flu and coughing.
The origins of this product of Morocco can be traced back to the Middle Ages when the first trees were brought to Morocco from Sicily by Greek colonialists who ruled Sicily at that time. Thanks to the perfect weather conditions, especially in the middle and southern part of the country, the Olea europaea maroccana thrived and the country started to use olives and their oil in its cuisine from roughly the 10th century.
Today, almost the entire area of Morocco is rich in plantations, save for the deserted western and southern areas. Since the 15th century the country has been one of the top producers of this product. There are lots of families who live solely from the income they earn with the selling of their homemade oil produced from olives. The high quality oil is extracted from mature olives after these are harvested around mid-July.
The taste of this top quality Moroccan product, especially if it is home produced raves about the rich taste. It is memorable in quality, but unfortunately only available in limited quantities. The top results are believed to come from trees planted on the slopes of Atlas Mountains. Plantations found there are recognized by locals and visitors to the country.
The best known dishes found in Morocco's cuisine are often ranked among the world's best. In part, this is because of its rich oil essence produced locally by home presses. The methods of extracting the product from the fruit are credited with the quality of a finished product.
Ethnic dishes such as couscous, tagine and pastille are examples of menu items which include Morocco's signature product. Whole olives, however are less likely to be found in local meals than elsewhere in the entire Mediterranean region. The taste is enjoyed in the significant dishes.
The local residents of this country produce the crops in the region, but they also consume the oils that are available. They are used in other ways than in cooking. In fact, a favorite traditional breakfast in Morocco is a traditional bread, mint tea and pure olive oil. This traditional meal is linked to Islamic origins, but is still practiced today. This type of cuisine is tasty and healthy as well.
It's an interesting fact that Moroccan olive oil is not only used as a cooking ingredient but also as a remedy. In Morocco the consumption of pure olive oil is said to be good for stomach pain. It is also taken as a cure for minor flu and coughing.
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