Moroccan olive oil is set to rise to new heights with developments on the economical front. In 2011 Morocco set out to double their olive oil production, a target which was not excessive to beat. They have now vowed to increase this production even more as they plan to be producing 340 000 tons of oil by 2020. Morocco currently ranks 7th in the world for oil production and is among the highest olive exporters in the world.
This oil features prominently in various world cuisines and is considered an important part of a balanced diet. One of these examples is the way that it is incorporated into the Mediterranean diet. This diet is associated with smaller portions and a more enjoyable eating experience. This oil in this diet serves to satisfy hunger quickly and it leads to fewer calories being consumed during a meal. Between 6 and 8 tablespoons is recommended to reap the health benefits.
Some varieties of the fruit are better suited to extra virgin oil production than others. The taste, acidity and shelf life are some of the determining factors when deciding for what grade the oil is intended.
Olive oil is divided into categories according to quality. The main categories are extra virgin, virgin, pure oil, extra light and pomace. Extra virgin oil comes from the first pressing of the olives and is the highest quality. Virgin has an acidity of less than 2% and has no refined oil content. Pure oil from olives is usually a blend of extra virgin oil and refined oil. Refining takes place through chemical filters or refining with charcoal. Extra light is refined oil and has reduced calorie. Pomace oil is not for consumption and generally used for industrial purposes.
To keep the oil as fresh as possible make sure to seal the container tightly and keep it in a dark cupboard away from heat sources such as the stove. A fusti is a stainless steel container which was created specifically to keep the oil fresh. The fusti can also be topped up with inert gas which keeps the product from oxidizing. This oil can also be refrigerated without any deterioration taking place.
The olives, which are now free from all dirt and debris, are run through a mill. In commercial production big metal grinders are used to turn the olives into a paste. Traditionally and on smaller production scales a stone mill is used. The paste is then slowly mixed till droplets of the oil become suspended together.
Different types of oils compliment different foods. Strong and robust oils can be used for strong marinades, frying fish or meat and for drizzling on garlic. A well rounded extra virgin olive oil is well utilized for dipping bread and with mozzarella. A mellow late harvest oil may be used for baking or for in mayonnaise and dressings.
The health benefits of consuming olive oil have been well researched and it is a worthy addition to any diet plan. Moroccan olive oil is a great product to use and will enjoy many more years in the limelight. If people remain satisfied, it will be around for a long time to come.
This oil features prominently in various world cuisines and is considered an important part of a balanced diet. One of these examples is the way that it is incorporated into the Mediterranean diet. This diet is associated with smaller portions and a more enjoyable eating experience. This oil in this diet serves to satisfy hunger quickly and it leads to fewer calories being consumed during a meal. Between 6 and 8 tablespoons is recommended to reap the health benefits.
Some varieties of the fruit are better suited to extra virgin oil production than others. The taste, acidity and shelf life are some of the determining factors when deciding for what grade the oil is intended.
Olive oil is divided into categories according to quality. The main categories are extra virgin, virgin, pure oil, extra light and pomace. Extra virgin oil comes from the first pressing of the olives and is the highest quality. Virgin has an acidity of less than 2% and has no refined oil content. Pure oil from olives is usually a blend of extra virgin oil and refined oil. Refining takes place through chemical filters or refining with charcoal. Extra light is refined oil and has reduced calorie. Pomace oil is not for consumption and generally used for industrial purposes.
To keep the oil as fresh as possible make sure to seal the container tightly and keep it in a dark cupboard away from heat sources such as the stove. A fusti is a stainless steel container which was created specifically to keep the oil fresh. The fusti can also be topped up with inert gas which keeps the product from oxidizing. This oil can also be refrigerated without any deterioration taking place.
The olives, which are now free from all dirt and debris, are run through a mill. In commercial production big metal grinders are used to turn the olives into a paste. Traditionally and on smaller production scales a stone mill is used. The paste is then slowly mixed till droplets of the oil become suspended together.
Different types of oils compliment different foods. Strong and robust oils can be used for strong marinades, frying fish or meat and for drizzling on garlic. A well rounded extra virgin olive oil is well utilized for dipping bread and with mozzarella. A mellow late harvest oil may be used for baking or for in mayonnaise and dressings.
The health benefits of consuming olive oil have been well researched and it is a worthy addition to any diet plan. Moroccan olive oil is a great product to use and will enjoy many more years in the limelight. If people remain satisfied, it will be around for a long time to come.
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