“I must tell you about my new favourite Extra Virgin Olive oil. As you will know my love of good olive oil helped me choose the name for this blog many years ago. Morocco Gold Extra Virgin Olive Oil is seriously one of, if not the best I’ve tasted. It’s really versatile, its fresh fruity taste can be enjoyed on its own, dipped in bread and with its high smoke point, used to make your cooking extra delicious. In fact I used it to make Gambas Pil Pil the other week.
I love the shape of the bottle; not sure I’ve mentioned this before but I do have a thing about bottles! Plus something I’ve never come across before; full independent analysis and organoleptic testing is carried out to international olive council standards and the results of the annual harvest analysis are printed on each and every bottle of Morocco Gold.
Morocco Gold is a natural, unfiltered, polyphenol rich extra virgin olive oil from an undiscovered source in Morocco. Through rigorous testing, and strict adherence to single estate sourcing, Morocco Gold offers an exquisite taste and health enhancing qualities, making it the perfect extra virgin olive oil choice for health-conscious food lovers.
The unique microclimate in the foothills of the magnificent Atlas Mountains, with mild winters and hot Saharan summers, has provided the ideal olive-growing conditions for centuries.
Olives for Morocco Gold are hand-harvested early in the season and first cold-pressed within 24 hours. There is no mixing or blending with other oils to ensure genuine extra virgin quality.
Extra virgin olive oil is the original superfood:
Rich in health enhancing polyphenols; over 250mg / kg. Morocco Gold delivers the many health benefits associated with high quality extra virgin olive oil. It carries provenance, authenticity and the guarantee of extra virgin quality.
You can buy Morocco Gold Extra Virgin Olive oil via their online shop.
Disclosure: Jan from a glug of oil writes – I was sent a bottle to try. All thoughts and opinions are my own. I was not required to write anything positive”
I wonder what Professor Mary Beard thought when she tried the Moroccan Gold olive oil raffle?