If you have visited the country of Morocco and have experienced the flavorful dishes using Moroccan olive oil, you will agree with the statement that this is a product unlike all other vegetable oils. It has a depth of taste and quality that is unmatched. A larger emphasis has been placed on the promotion of locally produced crops. Here are some facts about the history, uses and quality of this product.
In the Middle Ages, the first Olea europaea trees were brought into Morocco from Sicily. The import efforts were due to the actions of Greek colonials who resided in Sicily. The weather in Morocco was perfect for the growth of the trees. The use of the fruit of the trees and oil byproducts expanded from the tenth century forward. The least optimum growing conditions are in the western and southern parts of the country.
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.
Although the olives are the basis for the Moroccan oils, the olives themselves are not used so much in Moroccan cuisine. It is the oil that makes the flavor difference. Its freshness can't be improved on. The methods used for extraction ensure a product that has a unique flavor and quality.
The best ethnic foods, such as tagine, couscous or pastille are all made with the addition of quality oil from olives. It is an interesting fact that olives as a whole are much less used in the ethnic cuisine than in the Mediterranean meals. Locals still get full benefits of the taste.
Both production and consumption of oils in Morocco are high. You might be surprised to learn that a popular breakfast in the country consists of pure olive oil combined with a mint tea and traditional bread. The traditional breakfast is credited to Islamic origins. Not only is this breakfast delicious to enjoy, even for visitors to the country, but it also is a very healthy meal.
Another common use for Moroccan olive oil is as a remedy for various ill-health conditions. When a Moroccan has stomach pain, he might take a measure of pure oil to soothe and relieve. The product is also recommended for those who are experiencing flu symptoms. As a cure for coughing, it is recognized in households of this country. The purity of this product means that you won't be suffering from additional negative substances in the system.
In the Middle Ages, the first Olea europaea trees were brought into Morocco from Sicily. The import efforts were due to the actions of Greek colonials who resided in Sicily. The weather in Morocco was perfect for the growth of the trees. The use of the fruit of the trees and oil byproducts expanded from the tenth century forward. The least optimum growing conditions are in the western and southern parts of the country.
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.
Although the olives are the basis for the Moroccan oils, the olives themselves are not used so much in Moroccan cuisine. It is the oil that makes the flavor difference. Its freshness can't be improved on. The methods used for extraction ensure a product that has a unique flavor and quality.
The best ethnic foods, such as tagine, couscous or pastille are all made with the addition of quality oil from olives. It is an interesting fact that olives as a whole are much less used in the ethnic cuisine than in the Mediterranean meals. Locals still get full benefits of the taste.
Both production and consumption of oils in Morocco are high. You might be surprised to learn that a popular breakfast in the country consists of pure olive oil combined with a mint tea and traditional bread. The traditional breakfast is credited to Islamic origins. Not only is this breakfast delicious to enjoy, even for visitors to the country, but it also is a very healthy meal.
Another common use for Moroccan olive oil is as a remedy for various ill-health conditions. When a Moroccan has stomach pain, he might take a measure of pure oil to soothe and relieve. The product is also recommended for those who are experiencing flu symptoms. As a cure for coughing, it is recognized in households of this country. The purity of this product means that you won't be suffering from additional negative substances in the system.
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