Moroccan Olive Oil

SPONSORED POST

This post is sponsored by Morocco FoodEx. NAOOA gratefully acknowledges the support of non-profit agencies and associations that offer generous financial support to NAOOA’s mission and core activities.

Olive Oil: The Preserved Secrets of the Mediterranean Diet

The kingdom of Morocco is an open and multiethnic country, with a strong and historic link with the United States. Since 1777, Morocco became the first country in the world to recognize the United States independence, only a year and a half after the U.S. Declaration of Independence was issued. Since then diplomatic and economic relations has been non interrupted.

As part of the Mediterranean region, Morocco’s Mediterranean culinary and dietary pattern, with a strong presence of the olive oil ingredient, is an example of a prudent choice of healthy lifestyle. Anchored in the culinary habits of everyone, olive oil could be considered as a food patrimony, flavoring the world-renowned Moroccan gastronomy.

With its extra virgin olive oil, Morocco shares with you the essence of its sustainable and sunny lands, with the experience of tasting the finest of our tradition and heritage.

Considered the 5th world largest producer of olive oil (200 thousand tons per season), Morocco’s olive oil benefit from a rich and fertile soil and ideal weather conditions, Moroccan olive oil can only thrive with this winning combination.

Women play an important role in the process, benefiting from 20%, of the 51 million working days provided by the sector. This sector is important given, and represents of 55% of Morocco’s arboricultural area.

Building on its history and natural assets, Morocco is committed to producing high quality extra virgin olive oil rich in polyphenols and antioxidants, with a low level of acidity that preserves the organoleptic sensations that allow the appreciation of taste.

To achieve this outstanding quality goal, the production process combines ancestral know-how and cutting-edge technology. The countless varieties of Moroccan olives are hand collected to preserve them from industrial impact and then cold-pressed within hours in units that comply with international hygiene regulations.

Moroccan producers and exporters efforts, are endorsed by the Moroccan authority Morocco Foodex, in charge of quality control, coordination, operational monitoring of Moroccan agri-food exports. Morocco Foodex’s sensory analysis panel for extra virgin olive oils, are endorsed by the International Olive council.

Moroccan Olive Oil’s recognition panel, includes prestigious international quality institutions, such as the NYIOOC World Olive Oil Competition “Gold and Silver Prize at the 2020 edition”.

Guaranteeing the quality and the safety of Moroccan agri-food exports, are well endorsed by its strategic geographical location between Europe and Africa, and its strong road, air, and ports networks (180 connection worldwide).

From deep-rooted traditions to international awards and recognition, our sumptuous golden olive oil speaks for itself, paving the way for a growing sector that places quality and customer satisfaction at the forefront.

For any inquiries, please feel free to get in touch.

This post is sponsored by Morocco FoodEx. NAOOA gratefully acknowledges the support of non-profit agencies and associations that offer generous financial support to NAOOA’s mission and core activities.