Organic Extra Virgin Olive Oil (Moroccan)
Country of Origin:
Our organic premium Moroccan extra virgin olive oil is rich in antioxidants, which help prevent cellular damage caused by molecules called free radicals.
Extra virgin olive oil, is the highest quality of olive oil. Part of the Mediterranean diet, this traditional oil has been a dietary staple for some of the world's healthiest populations.
Ranked best olive oil in the USA in 2020 according to the Ode Magazine contest.
- Cultivars: Old centenary orchard Picholine du Languedoc (French variety, 80%), Picholine Marocaine (autoctona, 10%), Menara (autoctona, 2%), Haouzia (autoctona, 2%), Chemlali (Tunisian, 2%), Dahbia (autoctona, 4%) / modern orchard Arbequina (Spanish variety, 84%) and Arbossana (Spanish variety, 16%).
- Zone of production: Marrakech region.
- Altitude: 390 meters over the sea level.
- Soil properties: 30% clay, 35% muddy/loamy, 35% sandy. In overall, well balanced soil (pH 8.34).
- Production: Old centenary orchard 25,000 Liters with 0.4°maximum acidity when bottled / modern orchard 450,000 Liters with 0.2° maximum acidity when bottled.
- System of extraction: Ecological 2 phases continuous system.
- Extraction temperature: First cold pressed, maximum 26°C.
- Yield: Between 11.5% to 15%.
- Aroma: Complex aromas of mature banana, red apple and red tomato. It combines the balanced fruitiness of the Moroccan Picholine variety with a hint of artichoke from the Dahbia autochthonous Moroccan variety, softened by the Menara, for an aromatic complexity typical of oils from the region.
- Taste: Culinary herbs on the palate with sorrel, cucumber, red apple fruit and nuts. Very light bitterness but progressive pepper which grows and then fades allowing the nuts and sweet fruits to return. The interesting after-taste takes in fudge and sweet bananas with just a touch of truffles.
- Style: Sweet and delicate style, well balanced oil with a burst of charming pepper.
- Overall Assessment: This is a very good oil which stands comparison with similar kind of oil from anywhere else in the world. Very versatile, you can use this oil for many culinary purposes; on salads, meat and fish. It may also interestingly be used for desserts such as cakes and puddings. Ideal for dipping.
Who is Atlas Olive Oils?
- Olive farmers for generations the Aqallal Family originates in the ancient city of Fès. Ancestor of several generations of oliverons, Boujida Aqallal was named at the end of the 19th Century "Amine El-Fellaha" of the area of Fès, which is an honorary title meaning "The wisest of the Farmers" considering his great experiment of the soil, his wisdom and his piety. He had several olive groves at Ras-El-Ma, Zalagh and Lemta and operated his own olive crushing mill.
- The estate of El-Borouj, also called "Domaine Mabrouka", is located in the middle of a rocky desert on the phosphate plate at 150 Kilometers from Casablanca towards Marrakech. In this Farm, they removed more than 480,000 cubic meters of stones and built one wall by hand, stone by stone, on a length of 6 Kilometers 1.5 meter high and 1 meter deep. In this way they have finally attained the optimal agronomic characteristics required by the olive trees for a fine olive production. Today this farm with its 153Ha of olive trees irrigated by the waters coming from the Atlas, constitutes a real oasis where a high quality, delicate and aromatic olive oil is produced.
- Constant monitoring of the cultivations and mechanized picking at an optimal ripeness with only a 20 minutes lapse between harvest and grinding. The olive oil is exclusively extracted through a mechanical process in a low temperature continuous line with 0.2° maximum acidity. The distinctiveness of their oil lies also in the attention to detail during every phase of the production process, the selection of theit highly skilled workforce and the use of European technology and know-how.
- Store below 15°C and < 65% humidity.
- Store in the dark as light degrades flavors.