Explore North African Cooking With Extra Virgin Olive Oil
Updated 13th June 2023
If you’re looking to spice up your meals with some delicious North African cuisine, cooking with Moroccan extra virgin olive oil is the perfect way to add a extra flavour and health to North African recipes.
Why Use Moroccan Extra Virgin Olive Oil With North African Dishes
From traditional tagines, couscous dishes and bisteeya (savory pastry), North African delicacies offer unique flavors that are sure to tantalize your taste buds. Read on for simple steps and tips for using Moroccan extra virgin olive oil in all of your favorite North African dishes so you can enjoy restaurant quality flavors in the comfort of your home.
The Key Health Benefits of Moroccan Extra Virgin Olive Oil
Moroccan extra virgin olive oil is one of the healthiest oils you can incorporate into your cooking. Not only does it add a delicious flavor to dishes, but it is also packed with antioxidants that provide numerous health benefits. The polyphenols found in this oil can help reduce inflammation in the body, lower the risk of chronic diseases, and even help protect against certain types of cancer.
When cooking North African food, using Moroccan extra virgin olive oil is a must-have ingredient. Its high smoke point makes it perfect for frying, sautéing, and roasting. So why not add a healthy twist to your next meal with this nutritious and flavorful oil?
Why Moroccan Olive Oil Is So Special
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.
Morocco Gold extra virgin olive oil comes from groves in the foothills of the Atlas Mountains. 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. The presence of Oleocanthal in Morocco Gold extra virgin olive oil is responsible for the peppery/ stinging sensation at the back of your throat when you enjoy the oil. Morocco Gold is made from a single source – using the best Picholine Marocaine olives, selected early in the season, handpicked and cold pressed within 24 hours of picking. Picholine is the most common variety of olives used for oil in Morocco. It is naturally high in antioxidants and it produces very well balanced and creamy olive oil.
In order to achieve Morocco Gold’s unique flavour, no mixing or blending with other oils takes place to ensure genuine extra virgin olive oil quality. The end result is a ‘liquid gold’: an incredibly rare, extra virgin olive oil of exceptional quality, extraordinary health benefits and a taste like none other.
Nurtured with love for generations, using only traditional, natural methods, Morocco Gold retains its distinctive flavour to offer the finest sensory experience.
Inspiration For Meze Treats With Extra Virgin Olive Oil
Flavours from the Middle East continue to grow in popularity around the globe and what better time to infuse your Tahini or Harissa with an extra virgin olive oil of supreme quality than now? The nights are getting colder and darker and the flavours of Morocco, Tunisia and Algeria are a perfect way to warm up from the inside. By using the best olive oil in your Meze feast, you can also be sure that the health benefits of this polyphenol loaded ‘liquid gold’ give your immune system the boost it needs to see you through the year.
So, Morocco Gold have pulled together a small selection of Meze treats to bring out the flavour of our extra virgin olive oil from the comfort of your own kit1chen.
These recipes are:
