Olive classifications

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Olive verte: a fresh bright green in colour.

Olive cassée: tender green or yellow green in colour.

Olive tournante: slightly rose or wine red in colour turning to brown or a deep reddish brown.

Olive mure: a brilliant black colour, or matt violet tinted black, or a deep brown red, not only its skin, but in all the thickness of the flesh.

Of all the oils used for cooking – and for salad dressings – groundnut, sunflower, sesame, mustard, corn, hazelnut, walnut – my favourite is olive oil.

Olive oil must be perfectly clear, brilliant in colour and without impurities. At its best, a clear golden yellow, leaning a little towards green, its soft savour giving a fruity taste, light or accentuated. The new oil is a little ‘troubled’ at first, it clears as its fermentation makes it transparent.

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Olive Oil and other Fats Used in Moroccan Cooking

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