Moroccan olive oil is set to rise to new heights with developments on the economical front. In 2011 Morocco set out to double their olive oil production, a target which was not excessive to beat. They have now vowed to increase this production even more as they plan to be producing 340 000 tons of oil by 2020. Morocco currently ranks 7th in the world for oil production and is among the highest olive exporters in the world.
The oil has extensive uses as a cosmetic product. Extra virgin oil can be used as a shaving cream. It is also widely used as a skin moisturizer and beauty cream. This oil is also great to use as make-up remover. It features prominently as an ingredient in foot softener and exfoliates as well. More cosmetic uses include using it as a hair tonic and for softening skin before a manicure or pedicure. The oil nourishes skin and leaves the complexion bright and shiny.
Extra virgin oil is unrefined and unprocessed due to the mechanical way the olives are pressed. Most other oils are refined through chemical processing and often need to be detoxified. This means that the oil retains much more vitamins, minerals, nutrients and antioxidants. It is an overall superior product when compared to other oils.
Olive oil is divided into categories according to quality. The main categories are extra virgin, virgin, pure oil, extra light and pomace. Extra virgin oil comes from the first pressing of the olives and is the highest quality. Virgin has an acidity of less than 2% and has no refined oil content. Pure oil from olives is usually a blend of extra virgin oil and refined oil. Refining takes place through chemical filters or refining with charcoal. Extra light is refined oil and has reduced calorie. Pomace oil is not for consumption and generally used for industrial purposes.
To keep the oil as fresh as possible make sure to seal the container tightly and keep it in a dark cupboard away from heat sources such as the stove. A fusti is a stainless steel container which was created specifically to keep the oil fresh. The fusti can also be topped up with inert gas which keeps the product from oxidizing. This oil can also be refrigerated without any deterioration taking place.
The olives, which are now free from all dirt and debris, are run through a mill. In commercial production big metal grinders are used to turn the olives into a paste. Traditionally and on smaller production scales a stone mill is used. The paste is then slowly mixed till droplets of the oil become suspended together.
Different types of oils compliment different foods. Strong and robust oils can be used for strong marinades, frying fish or meat and for drizzling on garlic. A well rounded extra virgin olive oil is well utilized for dipping bread and with mozzarella. A mellow late harvest oil may be used for baking or for in mayonnaise and dressings.
Moroccan olive oil is regarded among the world's finest olive oils. Morocco's main export market is currently geared towards the United States of America. Production is geared largely toward quality olive oils for culinary use.
The oil has extensive uses as a cosmetic product. Extra virgin oil can be used as a shaving cream. It is also widely used as a skin moisturizer and beauty cream. This oil is also great to use as make-up remover. It features prominently as an ingredient in foot softener and exfoliates as well. More cosmetic uses include using it as a hair tonic and for softening skin before a manicure or pedicure. The oil nourishes skin and leaves the complexion bright and shiny.
Extra virgin oil is unrefined and unprocessed due to the mechanical way the olives are pressed. Most other oils are refined through chemical processing and often need to be detoxified. This means that the oil retains much more vitamins, minerals, nutrients and antioxidants. It is an overall superior product when compared to other oils.
Olive oil is divided into categories according to quality. The main categories are extra virgin, virgin, pure oil, extra light and pomace. Extra virgin oil comes from the first pressing of the olives and is the highest quality. Virgin has an acidity of less than 2% and has no refined oil content. Pure oil from olives is usually a blend of extra virgin oil and refined oil. Refining takes place through chemical filters or refining with charcoal. Extra light is refined oil and has reduced calorie. Pomace oil is not for consumption and generally used for industrial purposes.
To keep the oil as fresh as possible make sure to seal the container tightly and keep it in a dark cupboard away from heat sources such as the stove. A fusti is a stainless steel container which was created specifically to keep the oil fresh. The fusti can also be topped up with inert gas which keeps the product from oxidizing. This oil can also be refrigerated without any deterioration taking place.
The olives, which are now free from all dirt and debris, are run through a mill. In commercial production big metal grinders are used to turn the olives into a paste. Traditionally and on smaller production scales a stone mill is used. The paste is then slowly mixed till droplets of the oil become suspended together.
Different types of oils compliment different foods. Strong and robust oils can be used for strong marinades, frying fish or meat and for drizzling on garlic. A well rounded extra virgin olive oil is well utilized for dipping bread and with mozzarella. A mellow late harvest oil may be used for baking or for in mayonnaise and dressings.
Moroccan olive oil is regarded among the world's finest olive oils. Morocco's main export market is currently geared towards the United States of America. Production is geared largely toward quality olive oils for culinary use.
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