Five Reasons A Moroccan Tagine And Extra Virgin Olive Oil Is A Perfect Fit
Updated 30th October 2023
Summary
- Morocco Gold Is deeply rooted in Moroccan cooking traditions
- Extra virgin olive oil from Morocco is one of the best quality olive oils in the world
- Cooking with a tagine is a great way to use extra virgin olive oil to bring out Moroccan flavours
- There are a few simple tips to remember when cooking with Moroccan Tagine
When it comes to cooking with a Moroccan tagine, extra virgin olive oil is a good choice for several reasons. First of all, it is a traditional ingredient in Moroccan cuisine. In addition, extra virgin olive oil is very versatile and can be used for both cooking and finishing dishes. When used for cooking, it helps to retain the moisture in the food, which is important for keeping tagines flavorful. And when used as a finishing oil, it adds a beautiful shine and depth of flavor to the dish. extra virgin olive oil is also a healthy choice, as it is rich in antioxidants and monounsaturated fats.
So whether you are following a Moroccan tradition or simply looking for a healthy and flavorful cooking oil, extra virgin olive oil is a great option.
What Is a Moroccan Tagine?
At Morocco Gold, we really love incorporating Moroccan traditions into everything we do – which is why our cold pressed extra virgin olive oil is one of the purest, healthiest and most flavoursome olive oils around.
A staple in kitchens across Morocco, a tagine (or ceramic cooking pot) has delivered delicious meals for centuries. And the really great part? Most tagine recipes include a quality extra virgin olive oil as a key ingredient. This ensures that your Moroccan style cooking is infused with authentic flavours inspired by the Mediterranean diet. As an added bonus, you are also giving your immune system a much-needed pre-winter boost.
But, other than the fact that a bottle of Morocco Gold looks great standing next to a beautiful tagine pot, what are the key reasons to cook with a tagine and cold pressed extra virgin olive oil?
1/ Olive Oil Is Most Commonly Used For Tagine Cooking
There, we’ve said it again – but it’s important! In order to really maximise the unique flavours generated in a slow cooked Moroccan tagine dish, opting for the best olive oil you can find is a great way to add flavour and health. Usually about three tablespoons will do in a recipe for four people. And, as regular followers of Morocco Gold new will know, inclusion of extra virgin olive oil in your diet can bring a huge variety of health benefits, from reduced ldl cholesterol, reduced risk of heart disease, diabetes and help to fight of infection and inflammation. One of the key reasons that extra virgin olive oil has so many health benefits is the high concentration of antioxidants or polyphenols present in the oil.
2. The Moroccan Tagine Conical Lid Has A Special Purpose
Perhaps the most distinct feature of a tagine, its conical lid is not just for decorative purposes. As the food cooks, steam rises into the conical lid, condenses and slowly drips back onto the meat or vegetables which are happily simmering away inside. The end result is the most succulent and moist taste you can imagine.
3. Sweet Or Spicy? There’s A Moroccan Tagine Sauce For You!
Whether you are feeling like a bold spicy dish or something a little sweeter, according to the seasonal fruit and vegetables available, the tagine allows you to have fun pairing different food combinations each time. For example, chicken and chickpeas often go well with apricots and a baked fish tagine lends itself well to the flavours of cumin, chilli and garlic.
4. It Can Be Used With Several Heat Sources
Tagines are most often used on the stovetop but can also be placed in the oven. They may also be used over small fires or over charcoal but you need to try and maintain an adequately low and constant heat. According to thespruceeats.com;
when cooking with a tagine on the stovetop, the use of an inexpensive diffuser between the tagine and the heat source is essential. A diffuser is a flat metal paddle that sits between the burner and the tagine and, as the name says, diffuses the heat so the ceramic doesn’t crack and break. If you use a clay or ceramic tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325 to 350 F.
5. Let’s Face It, The Moroccan Tagine Is A Show Stopper!
At Morocco Gold, we believe in showstoppers which is why we have worked so hard to make sure that our extra virgin olive oil has a taste like none other. And with an olive oil that good, it deserves to make an entrance! By making a table centrepiece of your beautiful clay cooking and serving vessel, you and your guests can admire the stunning variety of colours and patterns on the tagine as you await the big reveal.
Tempted To Tagine?
Here’s A Great Starter Recipe For Moroccan Chicken With Morocco Gold Extra Virgin Olive Oil.
