If you have ever been to Morocco and tasted original Moroccan olive oil then you know that this oil is completely different from all other oils in terms of richness in taste and in terms of quality. Although today there is more emphasis placed on the original Moroccan Argan oil, the importance of locally produced oil is considerably bigger. Here is information about the benefits, the features and the origins of Moroccan oil.
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.
Anyone who has tasted Moroccan oil, especially in form of a homemade essence can say that its taste is remarkably rich in essence and quality. The high quality pure oils are, unfortunately, not yet highly available outside Morocco but they are definitely more than worth tasting and buying when inside the country. According to locals the best quality results come from the slopes of the Atlas Mountains.
Moroccan cuisine is said to be one of the best in the world. This can be attributed to the rich essence of locally made oil which is often produced directly by the household. The rich essence of this oil can be linked to the local extracting methods.
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.
Moroccans are not only one of the biggest producers in the Mediterranean region, but they are also among the primary consumers of olive oil. It is used not only in cooking. Pure olive oil is consumed for breakfast with traditional bread and mint tea. This is a long-time Islamic tradition kept by most Moroccans to this day. The traditional breakfast in the country is not only said to be very tasty, but it is also considered one of the healthiest diets.
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.
Anyone who has tasted Moroccan oil, especially in form of a homemade essence can say that its taste is remarkably rich in essence and quality. The high quality pure oils are, unfortunately, not yet highly available outside Morocco but they are definitely more than worth tasting and buying when inside the country. According to locals the best quality results come from the slopes of the Atlas Mountains.
Moroccan cuisine is said to be one of the best in the world. This can be attributed to the rich essence of locally made oil which is often produced directly by the household. The rich essence of this oil can be linked to the local extracting methods.
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.
Moroccans are not only one of the biggest producers in the Mediterranean region, but they are also among the primary consumers of olive oil. It is used not only in cooking. Pure olive oil is consumed for breakfast with traditional bread and mint tea. This is a long-time Islamic tradition kept by most Moroccans to this day. The traditional breakfast in the country is not only said to be very tasty, but it is also considered one of the healthiest diets.
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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