High quality extra virgin olive oils like Morocco Gold are like fine wines. They are the product of the type of olive, the soil conditions in which the olives grow. As well as the olives harvest and press. This means there are a whole range of flavour profiles and ways that extra virgin olive oil can be used. Below we’ve listed some of the types of used in cooking.
Morocco Gold olives are grown in a remote valley that is about 2,000 feet above sea level. This is in an area with high naturally occurring levels of phenols in the soil. Our olives are harvested early in the season whilst the fruit is young.
Pressed from the Picholine Marocaine; the only type of olive to go into Morocco Gold extra virgin olive oil. Oil from this variety is renowned for it’s high polyphenol content, oxidative stability and longevity.
All of these factors contribute towards the particular taste characteristics of Morocco Gold Extra Virgin Olive Oil, giving it its distinctive green fruitiness, hints of almond and herbs, fresh turf and peppery aftertaste. This provides a vibrant and well balanced finish.
This makes Morocco Gold extra virgin olive oil incredibly versatile. It is excellent on its own, also as a first class cooking medium and flavouring ingredient. It is becoming more and more popular. Used as a dressing for salads and pasta. For finishing cooked dishes and for dipping with bread and raw vegetables before the meal.
How to use Morocco Gold extra virgin olive oil:
Add a splash of Morocco Gold extra virgin olive oil mixed with vinaigrette makes salads super healthy and taste delicious.
Perfect 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.
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.
Excellent For Roasting
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.
Pouring Over Hot Food
Remember that heat brings out the flavour of an extra virgin olive oil and so it will smell stronger when it is poured over hot food and its specific flavour characteristics will be more pronounced.
Pour Over Ice Cream
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!
Extra Virgin Olive Oil Smoke Point
The smoke point of an oil is the temperature at which it starts to degrade and produce visible smoke. When cooking with extra virgin olive oil, it’s smoke point is somewhere around 374–405°F (190–207°C). This makes it a good choice for most cooking methods.
Taking Morocco Gold Extra Virgin Olive Oil On Its Own
In addition to being this wonderful cooking medium, you can also enjoy Morocco Gold extra virgin olive oil on its own. Click here to discover the benefits of a daily ‘shot’ of Morocco Gold extra virgin olive oil.