The resulting paste is then pressed or centrifuged to separate the pure, unadulterated oil from the water and solids. The critical step that defines "extra virgin" is the cold extraction process, where the paste is spun at temperatures below 27°C (80°F).
Moroccan Olive Oil Terroir Souss Haouz: The Art of Traditional Harvesting
While this method is labor-intensive, it protects the delicate fruit from damage. Moroccan extra virgin olive oil represents a golden thread connecting ancient Berber traditions with contemporary culinary excellence.
A high-quality bottle will often present a bitter edge and a lingering pungency on the throat, indicators of its robust polyphenol content. The olives are washed and crushed into a paste, which is then slowly churned in malaxers to release the oil.
Moroccan Olive Oil Terroir of Souss Haouz: From Harvest to Hearth
While a good Moroccan oil is the perfect finale to a tagine or a slice of msemen bread, its utility in the kitchen extends far beyond finishing touches. The Art of Traditional and Modern Harvesting The journey from tree to bottle begins with the harvest, a process that remains deeply rooted in Moroccan heritage.
More About Moroccan extra virgin olive oil
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