World’s Finest Olive Oil

A Fabulous New Extra Virgin Olive Oil From A Unique New Source

Where does our  extra virgin olive oil come from? What makes it the best olive oil and what are the health benefits of Morocco Gold extra virgin olive oil? The answers to all of these questions and more are below!

Morocco Gold Extra Virgin Olive Oil Quick Summary

Even though olive cultivation has been part of Morocco’s agricultural scene since the Roman era, and Morocco is the world’s fourth largest producer of olive oil, the quality and compositional peculiarities of Moroccan olive oil have been relatively unknown.

Morocco Gold extra virgin olive oil comes from a truly unique source where the unique micro-climate and geological conditions provide the perfect conditions for growing the Picholine Marrocaine, the only type of olive used for Morocco Gold.

Morocco Gold extra virgin olive oil is high in polyphenols. This is due to three factors. First is the variety of the olive, secondly the climate and terroire of the growing region and thirdly our olives are harvested early in the season when the fruit is young.

High-quality, best olive oil like Morocco Gold extra virgin olive oil has been proven to deliver a range of health benefits.

It also is highly versatile in cooking and tastes wonderful!!

History Of Olive Oil

Fossil evidence indicates the olive tree had its origins some 20–40 million years ago in the Oligocene era. Evidence of the first olive cultivation has been found on the border between Turkey and Syria, in the period around 6000-8000 years ago

Inventory logs carried by ancient trading ships dating back to around 4,000 BCE contain the first written records of olive oil, which was transported through the Mediterranean area from one port to another. As far back as 3000 BC, olives were grown commercially in Crete and olive oil may well have been the source of the wealth of the Minoan civilization.

The first great expansion of olive cultivation seems to be around Greece and Egypt around 1,700 BCE. Around 1,000 BCE the Phoenicians are thought to have brought olives to Spain and Northern Africa. 

The expansion of the Roman Empire in around 900 BCE was key to olive oil and its uses. The Roman Empire expanded its civilization throughout southern Europe and North Africa, bringing with it olive trees and olive oil to all conquered territories. As an important commodity, the Romans made many improvements in olive tree cultivation, olive oil extraction and storage and valued olive oil to such an extent that it was even accepted as payment for taxes. The decline of the Roman Empire in 500 A.D. brought with it a decrease in olive cultivation and a reduction in olive oil use.

Around 1,110 AD olive groves begin to flourish once again, particularly in Italy, thanks to the merchant class who discovered that selling olive oil in local markets was an important source of income.

Spanish colonists brought the olive to the New World in the 16^th century where its cultivation prospered in present-day Peru and Chile. Around 1,800 AD, olive oil makes its commercial debut in the Americas as Italian and Greek immigrants demanded its import from Europe.

Where Morocco Gold Extra Virgin Olive Oil Comes From : A Truly Unique Source

The story of Morocco Gold Extra Virgin olive oil arguably begins a long time ago – a very long time ago.

The Morocco Gold olive growing area is 180 kms and about 4 hours drive north east from Marrakesh. It is situated in a raised valley in the foothills of the magnificent Atlas mountains in the Azilal Province which is part of the Beni Mellal region. The area rarely sees many tourists or ‘outsiders’.

The geological history of this remote and unspoiled valley shows that it was formed in the early Jurassic period around 190 million years ago. It shows well preserved sediments and rocks of marine origin (called Lias) towards the valley sides and sediments alternating between shallow marine carbonates, continental silts and red sandstone from the Cretaceous era – around 145 – 66 million years ago towards the center of the valley.

The Cretaceous covers a period with a relatively warm climate, with sea level changes (known as tectono-eustatic oscillations) driven either by increases in the volumes of the oceans, or by the rising and falling of the land due to tectonic plate movements – a process that helped form the Atlas mountains themselves. The evidence strongly suggests that this valley was at one time underwater.

During the Cretaceous, new groups of mammals, birds as well as flowering plants appeared. The end of the Cretaceous is also defined by the abrupt mass extinction in which many dinosaurs and large marine reptiles died out. (Interestingly, another feature of the Azilal province is the preponderance of dinosaur fossils from this period).

Over time however, the layer upon layer of decomposed organic matter has contributed massively to the rich content of phenols in the local soil. This in turn contributes to the very high levels polyphenols found in olives now grown in the region, including in Morocco Gold Extra Virgin olive oil.

This raised valley is between two 1400m Atlas ranges with altitude varying between 700m and 900m along its 40kms. This creates its own micro-climate with temperatures generally 2c below the coastal plain in the daytime and 5c at night-time. These differences, combined with the naturally occurring nutrients in the soil create uniquely high-quality olive growing conditions for the Picholine Marocaine, the only type of olive used in Morocco Gold.

Extra Virgin Olive Oil Produced In Morocco

Morocco is a country of rich geographical and cultural diversity. It is also a country undergoing major transformation, celebrating its rich heritage, whilst modernising key sectors of its economy. This includes its thriving agricultural sector, a key part of which is olive cultivation and the production of olive oil.

Even though olive cultivation has been part of Morocco’s agricultural scene since the Roman era, and Morocco is the world’s fourth largest producer of olive oil, the quality and compositional peculiarities of Moroccan olive oil have been relatively unknown.

Morocco is the fourth largest producer of olive oil in the world of which a significant quantity is now sold to the countries that are being impacted by the xyella virus and blended into their locally produced olive oils to make up the shortfall in harvest. This is unbeknown to the customers in these countries and in their export markets.

In Morocco, olive oil production and olive oil quality have not been affected by the zyella bacterium.

Morocco has the ideal climate for olive cultivation – mild winters, and warm, dry summers. The soils in the main olive growing regions near Taounate, Taza, Fez, Meknes, Beni Mellal, and Marrakech are rich and deep, and generally have an equal balance of clay and coarse sands.

The climate is also slightly harsher than in other olive oil producing countries. Morocco Gold  olives are grown in a valley that is about 2,000 feet above sea level. This helps to create the additional climatic challenges that encourage polyphenol uptake within the olive tree. It is also an area with naturally occurring high phenols in the soil itself.

What Is So Special About Morocco Gold Extra Virgin Olive? : Its Polyphenol Level

Morocco Gold extra virgin olive oil is high in polyphenols. The high polyphenol content of our extra virgin olive oil depends on three factors. First is the variety of the olive, secondly the climate and terroire of the growing region and thirdly the actual time in the growing season that the crop is harvested all contribute to a high-quality extra virgin olive oil.

Morocco Gold is pressed from the Picholine Marocaine, the only type of olive to go into Morocco Gold. Oil from this variety is renowned for its high polyphenol count, oxidative stability and longevity.

Our olives are grown in a valley that is about 2,000 feet above sea level. This helps to create the additional climatic challenges that encourage polyphenol uptake within the olive tree. It is also an area with naturally occurring high phenols in the soil itself.

In soils, phenols are released over extended period of time from decomposing plant materials. This causes complex organic compounds to be slowly oxidized or to break down into simpler forms of sugars,  amino sugars, aliphatic and phenolic organic acids. These are further transformed into microbial biomass or are reorganized, and further oxidized, into humic assemblages (fulvic and humic acids), which bind to clay minerals.

There has been a long debate about the ability of plants to uptake humic substances through their root systems and to metabolize them. There is now a consensus about how humus plays a hormonal role rather than simply a nutritional role in plant physiology. Olive trees grown in ‘challenging’ conditions encourage the uptake of naturally occurring phenols in the soil. This in turn aids the circulatory system within the olive tree, with the phenols eventually finding their way to the olive fruit itself.

Thirdly, our olives 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. There is a great deal of expertise within the farming community where we source our oil to ensure that the harvest is collected at the optimum time to maximise the polyphenol level.

How To Ensure You Are Getting The Best Olive Oil

Health-conscious food lovers are constantly seeking the best extra virgin olive oil in the world. Whether this is olive oil for cooking, olive oil for health and wellness or for olive oil uses such as for hair or beauty treatments. But where can you be sure to find the best extra virgin olive oil?

What Makes Morocco Gold The Best Extra Virgin Olive Oil?

Morocco has the ideal climate for olive cultivation – mild winters, and warm, dry summers. The soils in the main olive growing regions near Taounate, Taza, Fez, Meknes, Beni Mellal, and Marrakech are rich and deep, and generally have an equal balance of clay and coarse sands.

The climate is also slightly harsher than in other olive oil producing countries. Morocco Gold  olives are grown in a valley that is about 2,000 feet above sea level. This helps to create the additional climatic challenges that encourage polyphenol uptake within the olive tree. It is also an area with naturally occurring high phenols in the soil itself.

Best Olive Oil Is Extra Virgin Olive Oil :

This means it is an olive oil of less than 0.8% acidity and has no taste defects.

Best Extra Virgin Olive Oil Is Single Estate :

This means that it is from one source and is not mixed or blended with other olive oils, (even if they are extra virgin olive oil).

Best Extra Virgin Olive Oil Production :

The best extra virgin olive oils are produced when the olives are young and green. They are hand-picked and handled with care and attention throughout the harvesting process. The olives are pressed within 24 hours of picking at temperature of below 28 º C.

Best Extra Virgin Olive Oil Taste :

The taste characteristics of best extra virgin olive oils are:

Fruity : having pleasant fruit flavours characteristic of fresh ripe or green olives

Bitter : with a mostly pleasant acrid flavour sensation on the tongue

Pungent : giving a distinctive peppery sensation in the mouth and throat. This is a sign of abundant nutrients in good, fresh extra virgin olive oil.

Best Extra Virgin Olive Oil Is High In Heath Enhancing Poyphenols:

Thanks to the recent spotlight on the Mediterranean Diet, extensive research has been done on the phytonutrient composition of extra virgin olive oil. What has been discovered is an extensive list of phytonutrients; one of the most praised is its polyphenols. The amount of polyphenols found in extra virgin olive oil is truly amazing!

Polyphenols are a potent antioxidant – one that can decommission a nasty molecule in your body called a free radical. Free radicals can ricochet around inside your body and harm good cells. Antioxidants, such as the polyphenols found in extra virgin olive oil, work to neutralize free radicals; protecting the body from their harmful effects.

The European Food Safety Agency has now approved health claims for extra virgin olive oils with a polyphenol content of more than 250mg / kg. The polyphenol content in Morocco Gold is well above this level.

Best Extra Virgin Olive Oil Is The Healthiest Fat on Earth:

Fats in the diet are highly controversial. You will see people arguing about animal fats, seed oils and almost everything in between. But one of the few fats that most people agree is healthy is extra virgin olive oil. This oil, part of the Mediterranean diet, is a traditional fat that has been a dietary staple for some of the world’s healthiest populations. There is now considerable scientific research behind the health effects of olive oil. These studies show that the fatty acids and antioxidants in it have some powerful health benefits.

How Can I Use My Morocco Gold Extra Virgin Olive Oil?

Olive Oil is becoming more and more popular as a dressing for salads and pasta, for finishing cooked dishes and for dipping with bread and raw vegetables before a meal. High quality extra virgin olive oils like Morocco Gold are packed with antioxidants which can reduce the risk of chronic diseases.  Every olive oil is the product of the type of olive, the soil conditions in which the olives grow, the climate and the time the olives are harvested and pressed. This means there are a whole range of flavour profiles.

The particular characteristics of Morocco Gold Extra Virgin Olive Oil, with its distinctive green fruitiness, hints of almond and herbs, fresh turf and the peppery aftertaste, gives a vibrant, well-balanced finish. This means using our olive oil is easy as it can be used in a variety of ways. Here are just a few uses.

1/ Extra Virgin Olive Oil On Salads

A splash of Morocco Gold extra virgin olive oil mixed with vinaigrette makes salads super healthy and taste delicious.

2/ Extra Virgin Olive Oil As A Dip

Using extra virgin olive oil like Morocco Gold as a dip for crispy, fresh bread is a great way to get the taste buds going.

3/ Add Some Olive Oil To Your Soups

A simple drizzle of this scrumptious oil over your soup can make all the difference. You don’t need much to seek the benefits. It adds a certain ‘je ne sais quoi’ to the hot soup and a special richness.

4/ Fancy a Roast?  Olive Oil Is Great For That Too!

Not only does Morocco Gold extra virgin olive oil help food to cook it also adds a premium, tasty addition to the dish. High quality extra virgin olive oil also has the unique ability to draw out and accentuate the taste of whatever you are preparing.

5/ Pouring Olive Oil Over Hot Food

Remember that heat brings out the flavour of an oil and so it will smell stronger when it is poured over hot food and its specific flavour characteristics will be more pronounced.

6/ And Finally… Olive Oil with Ice Cream?  Yes, Really!

A drizzle of extra virgin olive oil over your ice cream really helps bring out the flavour in the ice cream and adds to the creamy texture. One to try out for sure! Who’d have thought it!

Best Extra Virgin Olive Oil Storage:

Best extra virgin olive oil is always found in dark glass bottles that protects the olive oil against ultra-violet rays and thus extends shelf-life.

If of a superior quality and stored correctly, in a cool dark place and away from direct sunlight, it can have a shelf life of up to 4 years.

Best Extra Virgin Olive Oil Availability:

Genuine extra virgin olive oil is extremely rare. Most olive oils, (even some that are badged as extra virgin), have been mixed, blended or processed in some way.

Morocco Gold Extra Virgin Olive Oil

Morocco Gold extra virgin olive oil satisfies all of the above criteria. It is also incredibly versatile as a cooking agent and tastes wonderful.

ENJOY!!