Ever seen a table of different types of olives packed so tightly in neat tapering piles? The magic of Morocco is not only contained within the confines of its beautifully intricate cities, but also in its thriving fields, where one of the country's most valuable treasures grows-olives. Morocco is a country with a vast diversity of geography and culture.
In the enchanting journey from farm to table, Moroccan olives and olive oil have cemented their positions on the world stage as leading culinary delights. The country is going through a significant shift, recognizing its rich history and modernizing important areas of its economy. Olive farming and oil production are important components of the agricultural industry.
Morocco is currently the fifth-largest producer of olive oil in the world and has been growing olives since the Roman era. Moroccan Olive Oil has a unique flavor and offers a number of health advantages.
The Atlas Mountains is a mountain range in northwest Africa that covers Morocco, the region around Marrakech, Algeria, and Tunisia. Unique flavors are created with its diverse region. An ideal climate for the best quality olive trees is one with mild winters and warm, dry summers.
Both the quantity and quality of Moroccan olive oil output have grown. If you are looking for a certain brand, it can be challenging to get genuine Moroccan olive oil.
Read also: The Story of Noor Fès
Always verify the bottle’s expiration date to guarantee freshness and quality. Moroccan olive oil is a premium product that enjoys international recognition for its flavor and various health benefits. The health advantages of Moroccan olive oil include antioxidants, vitamin E, and a significant amount of oleic acid. Understanding the kinds of olives that are used to make the various varieties of olive oil in Morocco can help you know them better.
The country’s olive main regions for olive production are Marrakesh, Casablanca, Meknes and Fez. Marrakesh specializes in table olives whilst Meknes and Fez produce more olive oil. The olive oil production is characterized by high-quality, export-oriented processors.
In Morocco, olives are used as appetizers and served with herbs such as thyme, rosemary, and oregano whilst the crushed olives are used as bio products for fuel and for making “Saboun El Baldi”. Morocco is a serious contender when it comes to the exporting of olives to the world market.
The olive sector also helps to meet the country’s needs in terms of edible oils (it covers 19% of needs) and contributes to the balance of trade balance with revenues of 1.8 billion Dinars/year (average 2013-2017), equivalent to 156 million euro/year.
Moroccan olive tree cultivation has grown at an unprecedented level in recent years. According to the Moroccan Ministry of Agriculture, there has been a 70% increase in oil production in 25 years.
Read also: Nutritional Information: Black Olives
Olive Groves and Production
The national olive-growing area increased by 63%, from 641,000 hectares in 2002/2003 to 1,450,000 hectares in 2017/2018. This area represents 86% of the target set by 2020. The olive oil plants are spread throughout the country. The olive groves include around 125 million olive trees. The area under irrigation at national level is 384,500 hectares, or 37% of the total area, compared to 660,700 non-irrigated hectares (63% of the total).
In general, the age pyramid of Moroccan olive groves is balanced and has a great production potential, 26% of which is represented by young trees and 72% by trees in full production.
Olive production in Morocco is characterised by considerable inter-annual fluctuations, mainly due to three factors: maintenance techniques that are not always appropriate; climatic conditions, in particular rainfall; and alternation, a physiological phenomenon characteristic of the olive tree.
Olive production increased by 158%, from 549,000 t in 2003-2007 to 1,414,000 t in 2015-2018. This increase is due to the extension of the area. Yields remained almost unchanged.
Farm To Table | The Process of Producing Moroccan Olive Oil with the Highest Polyphenols
Read also: The Rise of Nigerian Basketball
More than 90% of the olive-growing population belongs to the Picholine marocaine variety. The Picholine marocaine is a variety with double aptitude. It has a high vigour and has a strong potential for adaptation (it takes root well on the ground in sloping terrain and resists drought). Its oil yield is between 18% and 22%.
In the framework of the Green Morocco Plan, the state has promoted the diversification of the varietal profile through the use of varieties Haouzia and Menara, which derive from the clonal selection of the Picholine marocaine. These two clones have the same properties as Picholine marocaine, but guarantee better performance and greater homogeneity.
It should be noted that the official catalogue includes five new varieties developed by the National Institute of Agronomic Research (INRA). The sector is more or less dynamic depending on the region and is closely linked to the presence of industrial infrastructure for olive processing, i.e. It should also be noted at this point that the maâsra are mainly involved in the extraction of oil for the livelihood of the olive grower (owner, tenant or buyer of the service).
Extra Virgin Olive Oil and Its Benefits
In a world where unhealthy diet and lifestyle is a growing problem, there is a need for a better, healthier way of living. The consumption of saturated fats, for instance, is one of the factors that contribute to this problem. Fortunately, there is a solution that is not only delicious but also beneficial for your health - extra virgin olive oil, widely considered the best olive oil.
Packed with polyphenols, extra virgin olive oil has many olive oil benefits that can help prevent illness and improve overall health. The Mediterranean diet is one of the most popular diets that include extra virgin olive oil as its primary source of fat. However, to truly reap the benefits, it is essential to combine it with an overall healthy lifestyle.
In order to produce the best-tasting and most nutritious olive oil, it is important to start with high-quality olives. The best olives for flavour are typically harvested early in the season, before they have a chance to ripen fully on the tree. These olives tend to be smaller and more delicate, with a light, fruity flavour.
For a heartier, more robust olive oil, look for olives that have been allowed to ripen longer on the tree. Olives that are grown in warm climates, such as Morocco, will also produce a fuller-bodied olive oil.
Morocco has been producing the best extra virgin olive oil for millennia, from the time of the Romans. The existence of centenary trees and traditional presses (maasras), testify to the antiquity of olive oil production. Indeed, olive oil has long been considered a noble food by the local population.
In terms of health benefits, the best olives for olive oil are those that are rich in polyphenols. Polyphenols are antioxidants that can help to protect against heart disease and cancer. Olives that are high in polyphenols tend to be darker in colour and have a more bitter taste. When shopping for olive oil, be sure to check the label to see how many polyphenols the oil contains.
Due to the widespread belief that consuming too much fat will increase weight gain and obesity, many people avoid using oils like olive oil. Fat doesn’t always result in significant weight gain. Olive oil use has not been linked to weight gain, according to research. These good fats can be found in some oils, seeds, nuts, and plant sources, so many Moroccan Sauce Manufacturing Company make use of olive oil.
You will be amazed to learn that olive oil from Morocco has advantages for both physical and mental health. A 2013 study found that components in virgin olive oil can be highly helpful in treating anxiety and depression.
The Olive Tree: From Flower to Fruit
Olive trees produce fruiting shoots called inflorescences, which originate at the axil of a leaf. Each inflorescence will typically contain 10 to 30 flowers depending on the type of olive. Olive trees require temperatures that are - not too hot - not to cold - but just right!.
They require winter cold to achieve normal blooming and fruiting. The optimal degree of cold winters is dependent upon the origin of the olive cultivar (e.g. Eastern Mediterranean vs. Southern Europe). Strong winds, hot temperatures, and freezing temperatures can negatively impact fruit set. Particularly cold springs will negatively impact harvest by delaying blooming and increasing flower abnormalities.
Before flowers bloom, they go through a differentiation period that has to do with the sexuality of the blooms.
According to the Olive Production Manual (University of California, Agriculture and Natural Resources), “…some 500,000 flowers are present in a mature tree…” at time of full bloom.
Because of their geometry, olive flowers self-pollinate. The anthers (located at the top of the filaments attached to the stamen) drop pollen on the stigma of the pistil. The pollen grains germinate and olive growth is underway.
Though not necessary for pollination, wind and bees may aid in pollination by disturbing the flower causing pollen to fall from the anther to the stigma. Many olive varieties cannot self-pollinate. For these trees, olive pollen is primarily carried by wind. Cross-pollination occurs when wind or a bee transfers pollen from one flower to the stigma of another flower.
As bees are not particularly fond of olive flowers, they do not typically play a large role in the olive orchard. As with us humans, stress on the olive tree and it’s fruit will be detrimental.
Harvesting and Production of Morocco Gold Olive Oil
Planting is done at the beginning of spring. Fruiting sizing and assessment of the maturity of the olive is carried out annually. The planned date of harvest is agreed based on the maturity index of the olives, also the generations of experience of the olive farmers. Morocco Gold olives are harvested by hand using flexible combs.
The olives for Morocco Gold extra virgin olive oil are picked when the fruit is young and green. As the olives age on the tree, the colour of the olive changes to red and then black, the size of the olive increases thus producing more oil, but the polyphenol level decreases.
Aerated boxes are used for the immediate transport of the harvested olives from the orchard to the crushing unit. The olives will then pass through a stripper to removes any impurities. They are then washed and drained before processing.
Leaf stripping and washing eliminate impurities, whether of vegetable origin such as leaves, twigs or mineral matter such as dust, earth, stones and other solids. Extraction of oil is carried out in a two-phase continuous process. Grinding of the olives is carried out using a metal hammer mill which is made of stainless steel. The paste obtained then undergoes a kneading or malaxation process which is the fundamental operation to separate the solid and liquid phases.
This kneading operation is carried out for 40 to 50 minutes at temperatures not exceeding 28 ° C. The time between harvest and pulping does not exceed 48 hours. Morocco Gold extra virgin olive oil is unfiltered to retain all its natural properties and goodness.
Sustainable Practices
Care of the environment is at the heart of the farming methods used to make Morocco Gold Extra Virgin Olive Oil. Even the left-over paste after pressing is turned into briquettes for domestic fuel in rural areas.
The specific soil conditions of the Beni Mellal region, together with the mild winters and summers, caressed by hot winds from the Sahara, make ideal growing conditions for Morocco Gold olives.
Tasting Moroccan cuisine while traveling there is one of the best ways to discover the country’s culture. What is the better way to do that than by tasting some of the olive oil made foods in Morocco? Olive oil is a staple of the Moroccan diet and is usually used in Moroccan Sauce Manufacturing Company.
Popular articles:
tags: #Morocco
