Olive
Olea europaea – Olive tree - Olivier - Olivenbaum
arabic : chajarat azaytoun
berber: zitouna.
With an average annual
production of over 95,000 tons, Morocco is the world’s 6th
largest producer of olive oil. Over 90 percent of Moroccan olive
oil is produced from the Picholine olive, recognized
worldwide for its mild, yet full, fruity flavor and hint of bitterness.
Less common for oil processing are also Haouzia, Menara,
and other foreign olive varieties, which are also well-suited
for the Moroccan climate.
High-quality olive oil is best processed within 8-48 hours after
the olives have been picked from the trees. Olives begin to oxidize
immediately after harvest, which increases the acidity of the
olive, and, therefore, the oil. On average, 75% of Moroccan olives
are transformed into olive oil. The remainder are set aside for
table olives.
http://www.mcc.gov/documents/
investmentopps/bom-morocco-english-oliveoil.pdf
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The olive tree has been cultivated
since ancient times for olive oil, fine wood, olive leaf, and
the olive fruit.
Liens en français:
LES
BIENFAITS
DE L’HUILE D’OLIVE
Les usages méconnus de l’huile d’olive
Les bienfaits incroyables de l'huile d'olive
Olives et Oliviers
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The olive
tree and olive oil are mentioned seven times in the Quran, and the
olive is praised as a precious fruit. Olive tree and olive oil health
benefits have been propounded in Prophetic medicine. The Prophet
Mohamed is reported to have said: "Take oil of olive and massage
with it - it is a blessed tree" (Sunan al-Darimi, 69:103).
Olive press Smimo
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