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.
It is believed that the first Olea europaea trees were transported to Morocco by Greek colonists from Sicily. The Greeks were rulers over Sicily at that period of history. These plants were brought in the Middle Ages. The climate of Morocco proved to be perfect for the trees. With the groves of trees providing a steady supply, the locals increased their use of the fruit and extracted oils from that time forward.
Many plantations cover much of the country, except in the areas which are largely deserted. The country has been a prime producer of the fruit since the 1400s. Many landowners use the income from homemade infusions as a primary source for economic health. Most harvesting begins during the middle of July annually with the oil being extracted from mature fruit in small quantities. It's enough for home use and a growing emphasis on marketing to the rest of the world.
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.
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.
Moroccan foods are considered among the tastiest in the world. Some of Morocco's best known examples include Pastille, tagine and couscous. Other Mediterranean area countries are much more likely to use olives than Moroccans do.
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.
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.
It is believed that the first Olea europaea trees were transported to Morocco by Greek colonists from Sicily. The Greeks were rulers over Sicily at that period of history. These plants were brought in the Middle Ages. The climate of Morocco proved to be perfect for the trees. With the groves of trees providing a steady supply, the locals increased their use of the fruit and extracted oils from that time forward.
Many plantations cover much of the country, except in the areas which are largely deserted. The country has been a prime producer of the fruit since the 1400s. Many landowners use the income from homemade infusions as a primary source for economic health. Most harvesting begins during the middle of July annually with the oil being extracted from mature fruit in small quantities. It's enough for home use and a growing emphasis on marketing to the rest of the world.
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.
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.
Moroccan foods are considered among the tastiest in the world. Some of Morocco's best known examples include Pastille, tagine and couscous. Other Mediterranean area countries are much more likely to use olives than Moroccans do.
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.
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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Read about the benefits of Moroccan olive oil on www.twosistersoliveandgrape.biz. Get the latest news about cooking with this healthy oil from http://www.twosistersoliveandgrape.biz.
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