How we achieve an extra virgin olive oil of exceptional quality and health benefits
Summary
- The high polyphenol content of Morocco Gold extra virgin olive oil depends on three factors: the variety of olive, the climate and terroir of the growing region, and the time of harvest.
- Polyphenols are naturally occurring compounds found in many plant foods. They are powerful antioxidants that help protect cells from oxidative damage caused by free radicals. Including polyphenol rich foods like extra virgin olive oil, green tea, dark chocolate, and red wine in a healthy diet is linked to a lower risk of chronic diseases such as heart disease, cardiovascular disease, and neurodegenerative diseases.
Contents
The Importance of Polyphenols in Extra Virgin Olive Oil
Extra virgin olive oil is one of the most researched natural foods in the world, with countless studies confirming its evidence-based health benefits. Thanks to the popularity of the Mediterranean diet, we now know that olive oil is packed with valuable phytonutrients, and polyphenols are among the most powerful.
What sets Morocco Gold extra virgin olive oil apart is its naturally high polyphenol content. This is achieved through three essential factors: the exclusive Picholine Marocaine olive variety, the unique climate and terroir of our groves, and careful harvesting at the optimum time.
By choosing Morocco Gold, you are not only selecting a premium oil with exceptional flavour but also investing in your long-term wellbeing. Rich in polyphenols, it delivers powerful antioxidant and anti inflammatory properties that help protect against oxidative damage and support cardiovascular health.
If you want more than just a cooking oil, Morocco Gold offers a daily source of protection and vitality, a genuine upgrade to both your kitchen and your health.
The Amazing Picholine Marocaine Olive
The Picholine Marocaine is the only variety of olive used in the production of Morocco Gold. This olive has smooth skin, a fleshy mesocarp rich in fat, containing a woody nucleus with a seed. Its colour, at first green, turns black at full maturity between November and December.
Oil from the Picholine Marocaine is recognised for its longevity and high levels of phenolic acids, making it particularly attractive to health-conscious food lovers. Oil from the Picholine is typically described as:
- Golden yellow in colour
- Fruity taste with an average intensity of more than 6 on the International Olive Council (IOC) organoleptic scale
- A flavour of sweet almond, carob, fresh turf, and herbs, with a degree of pepperiness between 3 and 6 on the IOC scale
How Climate & Terroir Affects Polyphenol Content
We create the best olive oil by using olives grown in a valley about 2,000 feet above sea level. This creates climatic challenges that encourage polyphenol uptake within the olive tree. The soils in this region are naturally high in phenols, supporting the production of olives rich in polyphenols.
In soils, phenols are released over time from decomposing fruits and vegetables, whole grains, and other organic material. These transform into humic substances which aid plant physiology. Olive trees grown in these conditions absorb more plant polyphenols, improving the tree’s circulatory system and enriching the fruit.
Harvesting Morocco Gold Olives
Our olives are picked when the fruit is young and green. As olives age on the tree, their colour changes to red and then black, producing more oil but lowering polyphenol content. Expertise within the farming community ensures that harvests are timed to maximise polyphenol levels and create a balance between flavour and potential health benefits.
Olive trees can produce olives for centuries, but harvest yields vary year to year. Striking the right balance is essential: Morocco Gold aims to combine the fruity taste of a premium extra virgin olive oil with the health benefits of consuming polyphenols.
Harvesting requires careful preparation: the dedicated team of women harvesters, equipment in good order, and transport arranged to carry olives to the mill. Morocco Gold olives are harvested by hand using flexible combs, with nets and tarpaulins preventing contact with the ground.
Once delivered to the mill, olives are washed, crushed, malaxed, and spun in centrifuges to release the oil. The shorter the time between harvest and pulping, the better the antioxidant properties and flavour. Morocco Gold ensures this process takes less than 24 hours.
The final oil is unfiltered to retain all of its natural qualities, including vitamin E, fatty acids, and a high level of polyphenols. This helps support clinical nutrition, reduce risk factors for cardiovascular disease, and contribute to overall human health.