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Olive Oil and other Fats Used in Moroccan Cooking

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Olives, like dates, were almost sacred to the early Arabs. The green-tinted oil was used not only for cooking but as the chief fuel to light the lamps of their homes and mosques and as a healing balm in cases of illness or old age.

Many small villages in the pre-Sahara are surrounded by their own olive groves from which the ripe olives are harvested in December and January for making the olive oil for which Morocco is so famous. Not one of the biggest producers in the Mediterranean, Italy or Spain dispute this honour, Moroccan olive oil – at its best golden in colour with a fresh fruity flavour – is one of the finest oils I know.

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