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We have been going to Morocco, often, this summer. It has been a journey abroad our taste-buds. And a delicious one, as well. A few months back Villa Jerada contacted us about trying some of their olive oils. They must have looked at our recipes and knew we were lovers of liquid gold. Or did they know we have an olive tree growing on our deck that is a symbol of our love. Regardless, of how we came together, in all honesty, we have never given much thought about olive oil, even though we love the stuff. That is until the conversations started flowing.

Villa Jerada is based in Seattle, and they work with an olive farm tucked away in Morocco. The farmers who work this land take pride in the delicacies they produce for their country. After all, Morocco is a culinary rich country, from spices to exquisite olive oils. The olive oils of Villa Jerada are produced by the Aqallal family, who has been producing olive oils since 1887. Their olive groves are located in the Atlas foothills of Morocco, which is a mountainous chain that stretches across Morocco, Algeria and Tunisia, separating the Atlantic Ocean and the Mediterranean Sea from the Sahara. These ancient olive groves are over 100 years old, and each one produces a very different olive oil. We loved the fact that all of the work is done at the olive farms, from cultivation to harvesting, and bottling to packaging. Nothing is outsourced. It is done the same way as it has been done for years.

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We were thrilled to try two of their olive oils, the Terroirs De Marrakech and the Dessert Miracle. As soon as we received the package in the mail, we knew we were in for a treat, just from the gorgeous packaging. The bottles are ultra-sexy, and definite conversation pieces. Each of these oils is best used, in my opinion, as a finishing oil. The flavors are complex you want to taste them, not flatten them. Terroirs De Marrakech Marrakech. The olives are harvested from century old trees as well as newly planted ones; but, both are kept separate during the extraction and bottling process. While both olives are a rich golden color, the flavors are completely different from one another. The Terroirs De Marrakech is slightly fruity, with a very green presence and a slight peppery undertone. I imagine this is because the Picholine olives are harvested while still green. Slightly drizzle this oil over roasted fish or grilled lamb; it is amazing.

Desert Miracle is produced from olives grown on the El-Borouji Estate, which is located at the lowest elevation in the Atlas foothills. The olives are from Spanish Arbequina and Moroccan Dahbi trees and are harvested just as the colors are changing from green to black, but are still a rosy color. The amount of time from harvest to extraction is http://chezus.com/2012/08/24/olive-oils-of-morocco-a-give-away/

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27/08/12 16:46

colors are changing from green to black, but are still a rosy color. The amount of time from harvest to extraction is

sweet and creamy like butter. We have been enjoying this olive oil drizzled over grilled fruit such as peaches, figs and nectarines, as well it makes a simple salad spectacular. Another favorite way we have been enjoying it is

Both olive oils have won countless awards and are used by chefs throughout the world, for their flavor and complexity, as well as the manner by how they come to their tables. Directly from the orchard to the bottle to us. We highly recommend both as finishing oils for your kitchen. Interested in trying them for yourself (you will not be disappointed), you can purchase them at the following online stores, City Olive and Chefs Shop. We love these olive oils so much, that we want to share a bottle of the Terroirs De Marrakech with one lucky reader. You do need to be based in the USA. Sorry. All that you need to do is leave a comment below, telling us what one of your favorite dishes to finish with a drizzle of liquid gold is. You have from now until August 31, 2012. We will announce the winner on September 1, 2012. ** Disclaimer: Villa Jerada supplied us with these amazing olive oils to use in the development of recipes. The views on this blog are our own and in no way were we monetarily compensated for writing this entry.

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XIN - 27/08/2012 - 6:37 AM YUM. I love a tiny bit drizzled on herbed bread, then dipping the bread into a runny egg.

KATIE MOCK - 26/08/2012 - 10:19 PM really ripe tomato, cut in half, sprinkled with good pepper and my favorite rosemary sea salt and drizzled generously with olive oil. Pick up a half and bite in!

ALLISON MICKEL - 26/08/2012 - 8:13 PM with fresh herbs!

BRIAN @ A THOUGHT FOR FOOD - 26/08/2012 - 1:15 PM Yes, I too am a fan of liquid gold. How marvelous this oil looks. I think I could drink it

Your email is never published shared. Required fields arenicely). marked * what do I like to do with olive on its ownor(but a few pieces of bread works Now, oil?

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ATAT S S OLIVE OLIVEOILS OILS

UNEUNE HUILE HUILE CHAMPIONNE CHAMPIONNE À L’EXPORT À L’EXPORT

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es élégantes es élégantes bouteilles bouteilles vertes vertes d’Atlas d’ Olive AtlasOils Olive s’alignent Oils s’alignent sur les rayonnages sur les rayonnages des boutiques des boutiques prestigieuses prestigieuses dédiéesdédiées aux aux gourmets gourmets : chez Harrod’s : chez Harrod’s à Londres, à Londres, De Laurenti De Laurenti à Seattle, à Seattle, Zingerman’s Zingerman’s dans ledans Michigan le Michigan ou La ou Grande La Grande épicerieépicerie de de Paris. Ces Paris. précieuses Ces précieuses huiles d’olive huiles d’olive sont entièrement sont entièrement produites produites au au Maroc, Maroc, du jeune du plant jeuned’olivier plant d’olivier jusqu’àjusqu’à l’obtention l’obtention de l’huile, de l’huile, puis puis exportées exportées aux quatre aux quatre coins du coins monde. du monde. Planter,Planter, récolter, récolter, triturer,triturer, presser… presser… est un art est familial un art familial que poursuit que poursuit avec passion, avec passion, depuis depuis plus plus d’un siècle, d’un la siècle, famille la famille Aqallal.Aqallal. « «Désert Désert MiracleMiracle », « Les », Terroirs « Les Terroirs de de Marrakech Marrakech » et « Atlas » et « »Atlas sont ses » sont trois ses grands trois grands crus. Depuis crus. Depuis 2013, la2013, la marquemarque poursuit poursuit sa quête sad’innovation quête d’innovation avec saavec gamme sa gamme de produits de produits OLIVIE OLIVIE 100 % naturelle 100 % naturelle dédiés dédiés à la santé. à la santé.

# Les secrets # Les secrets d’une huile d’unepremium huile premium

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2014 2014 Une étude Uneclinique étude clinique portant portant sur sur 90 patients 90 patients avec placebo, avec placebo, en en double aveugle, double aveugle, prouve l’effet prouve l’effet positif des positif gélules des OLIVIE gélulesRiche/ OLIVIE Riche/ Force contre Forcel’inflammation contre l’inflammation des articulations des articulations (arthrite(arthrite et et arthrose). arthrose). © 46

© 46


Le saviez-vous Le saviez-vous ? ?

L’huile est L’huile extraite est extraite uniquement uniquement par des par procédés des procédés mécaniques mécaniques : : les olives leslavées olivessont lavées broyées sont broyées en une pâte en une homogène, pâte homogène, elle- ellemême mixée mêmeetmixée macérée et macérée à une température à une température inférieure inférieure à à 25 °C, ce25 qui °C,permet ce qui permet de garder deles garder arômes les arômes de l’olive. deAprès l’olive. Après la production, la production, l’huile de l’huile chaque de chaque variété d’olives variété d’olives est stockée est stockée séparément séparément dans desdans citernes des citernes en inox en climatisées inox climatisées qui évitent qui évitent toute oxydation toute oxydation et préservent et préservent le goût fruité le goût defruité l’huile. de l’huile.

passionpassion pour l’innovation pour l’innovation est le est#leTrois #marques Trois marques premium premium secret de secret leur réussite. de leur réussite. La marque, La marque, — Les 600 — Les hectares 600 hectares d’oliveraies d’oliveraies de de primée primée à l’international, à l’international, a obtenu a obtenu la famille la famille Aqallal Aqallal sont répartis sont répartis à à une multitude une multitude de médailles. de médailles. The The Marrakech, Marrakech, à Béni àMellal Béni Mellal et à et à Olive Oils Olive Times OilsaTimes consacré a consacré l’en- l’enEl-Borouj. El-Borouj. Lorsqu’en Lorsqu’en plein désert plein désert treprisetreprise « producteur « producteur d’huiled’huile jaillit unjaillit nectar un en nectar or, leen choix or, ledu choix du d’olive de d’olive l’année de l’année » en 2010, » en et2010, elle et elle nom denom l’huile de s’est l’huile vite s’est imposé. vite imposé. gure dans gureledans fameux le fameux Flos Olei, Flos Olei, « Désert« Miracle Désert Miracle » dit ce »dédit ce quodé quoguide des guide meilleures des meilleures huiles du huiles du tidien detidien produire de produire une huile une d’olive huile d’olive monde.monde. Elle a par Elle ailleurs a par ailleurs été deuxété deux dans des dans conditions des conditions extrêmes. extrêmes. fois médaillée fois médaillée d’or à la d’or compétition à la compétition Cette huile Cette premium huile premium extra-vierge extra-vierge possèdepossède un goûtun unique, goût unique, qui mêle qui mêle internationale internationale des huiles desd’olive huilesde d’olive de leur façon leurde façon cultiver de cultiver les oliviers les oliviers ; ; combattre combattre la déserti la déserti cation cation en Los en Angeles. Los Angeles. l’amande, l’amande, l’herbel’herbe humide, humide, le le plantantplantant des oliviers des oliviers ; prendre ; prendre soin soin citron, lacitron, banane la banane sucrée, le sucrée, basilic, le basilic, des travailleurs des travailleurs en assurant en assurant leurs leurs le concombre, le concombre, les fruitslesrouges fruits rouges et et chargescharges médicales médicales et sociales. et sociales. Si Si la noisette. la noisette. « Les Terroirs « Les Terroirs de de ces huiles cesont huiles atteint ont un atteint tel niveau un tel niveau Marrakech Marrakech » tient son » tient nom son denom la de la de perfection de perfection dans leurs dansarômes, leurs arômes, propriété propriété qui entoure qui entoure le domaine le domaine c’est grâce c’està grâce l’attention à l’attention constante constante familialfamilial et l’oliveraie et l’oliveraie centenaire. centenaire. portée portée à chaque à chaque détail dans détailles dans les Cette huile Cetteultra huile premium ultra premium extra- extraphases phases de production. de production. vierge est vierge réservée est réservée aux connaisaux connaisseurs etseurs aux gourmets et aux gourmets à traversà le travers le monde.monde. « Atlas «» se Atlas distingue » se distingue par par # Respect, # Respect, tradition, tradition, des arômes des arômes complexes complexes de bananes de bananes innovation innovation — Ne produire — Ne produire que du que grand ducru, grand cru, mûres, mûres, de pommes de pommes rouges rouges et de et de telle esttelle la vocation est la vocation de la famille de la famille tomates. tomates. Elle combine Elle combine le fruitéle fruité Aqallal.Aqallal. Les produits Les produits d’Atlas Olive d’Atlas Olive équilibré équilibré de la variété de la variété Picholine Picholine Oils re Oils ètent re l’engagement ètent l’engagement d’une d’une avec une avec touche une touche d’artichaut d’artichaut de la de la famille àfamille toujours à toujours se dépasser. se dépasser. Les Les variété locale variétéDahbia, locale Dahbia, adoucieadoucie par par Aqallal Aqallal gardentgardent en têteen le tête bien-le biende l’Arbequine. de l’Arbequine. fondé de fondé la tradition, de la tradition, mais leur mais leur

Les bienfaits Les bienfaits naturels naturels de l’olivier de l’olivier

L’expérience L’expérience d’Atlas Olive d’Atlas Oils Olive mise Oils aumise service au de service la recherche de la recherche appliquée appliquée a donnéanaissance donné naissance à la marque à la marque OLIVIE, dont OLIVIE, lesdont produits les produits 100 % naturels, 100 % naturels, riches en riches antioxydants, en antioxydants, en vitamines en vitamines et en minéraux et en minéraux sont sont dédiés au dédiés bien-être au bien-être du corpsdu etcorps de la et peau de la : OLIVIE peau :Baby/Kids, OLIVIE Baby/Kids, adaptéeadaptée aux enfants aux ;enfants OLIVIE ;Plus OLIVIE 30x,Plus 30x, une huile une naturellement huile naturellement 30 fois plus 30 fois riche plus enriche antioxydants en antioxydants ; OLIVIE ;Riche/Force, OLIVIE Riche/Force, des gélules des végétales gélules végétales qui aident quiàaident retarder à retarder le vieillissement le vieillissement des cellules des cellules du corpsdu ; OLIVIE corps;Beauty, OLIVIE Beauty, l’uniquel’unique crème de crème visage de visage bio au Maroc bio aucertifiée Maroc certifiée ÉCOCERT, ÉCOCERT, à base d’actifs à base naturels d’actifs naturels de l’olivier. de l’olivier.

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© 47


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Nr. 1 – Januar 2010

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Schwedischer Cider „Bis jetzt sind wir in Hamburg, Berlin und Sylt vertreten und arbeiten uns langsam weiter nach Süden vor.“ Volker Steinmetz hat den schwedischen Cider in Stockholm in einer Bar ent-

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deckt und sich vorgenommen, das frische Getränk auch in Deutschland zu etablieren. In Skandinavien

Der briti

ist Cider (mit 4,5% Alkohol) das Hauptgetränk neben Bier und dort nicht mehr wegzudenken. Dabei ist schwedischer Cider nicht trocken, säuerlich und herb. Denn anders als bei den englischen und französischen Produkten wird Rekorderlig nicht hauptsächlich aus Äpfeln, sondern aus Birnen gekeltert – und dann auf viele fruchtige Geschmacksrichtungen er-

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weitert. Birne pur und Waldfrucht machen in Deutschland den Anfang. Rekorderlig ist frisch,

Der briti

fruchtig, süffig und wird eiskalt serviert. „Rekorderlig ist für uns nicht nur ein Getränk – es ist schwedisches Lebensgefühl zum Trinken. Wie eine lustige Kreuzung aus grünen Wäldern, schier endloser Gelassenheit, junger schwedischer Subkultur, eiskalten Seen, wilden Früchten und Michel aus Lönneberga.“

www.rekorderlig-cider.de

Marokkos grünes Gold: Les Terroirs du Marrakech Das Königsteiner Handelskontor Lipwit bringt mit „Les Terroirs du Marakkech“ ein PremiumOlivenöl aus einem jahrhundert-alten Obstgarten am Fuße des Atlas Gebirges auf den deutschen Markt. Das wertvolle Öl mit höchstens 0,4 ° Säure und einer auf 25.000 Liter begrenzten Produktion stammt aus einer manuellen Auswahl der besten „Picholine du Languedoc“-Oliven. Sein Geschmack ist gut aus balanciert , f as t ein wenig s üßlich mit einem frischen, würzigen Geschmack. Die leichte Frucht erinnert an Apfel- und Artischocken-Aromen, das Finish ist deutlich pfeffrig. Von Produzent Atlasolive-Oils sind zudem die Produktreihen „Desert Miracle“ und „Arabesque“ zu haben. www.marokko-gourmet.de www.atlasoliveoils.com 18

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A breath of Casablanca

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A breath of Casablanca Features

Monday, 14 February 2011 07:02 Written by Monica Liau

FOOD & DRINK

Oualid Benjelloun, General Manager of the Blackbill Group, drinks a shot of oil

Features News Interviews

swilling corn oil off the shelves of Carrefour, but is tossing back one of the three high-end olive oils he imports with his brother, Adnane.

Food Reviews

The Benjellouns approach olive oil with the reverence of sommeliers. Just as you

Bar Reviews

like soil, surroundings, climate and the age of the trees all can render unique flavors. To do a tasting, oil is poured into a snifter, which we then swirl and warm

2009 Awards Cook it

The shot glass of Atlas Olive Oil (AOO, RMB150/ 750ml) reveals peppery aromas straightforward cooking or salad oil, but one of character. The next olive oil, Desert Miracle, (RMB170-180, 500ml), is intensely fruity. It smells strongly of bananas and tastes of dates and almonds. One could easily envision it drizzled over chocolate ice cream. The last oil, Les Terroirs de Marrakech, uses olives from century-old trees. It is the most awarded and, of course, the most expensive (RMB228310/500ml). However, its clean herbal flavors carry an underlying crispness, like the

Death Threat

What in Shanghai is most likely to kill you? high rise fire - 19.6% radioactive peas or other toxic food product - 16.3% car accident - 34.8% alcohol poisoning - 20.7% heart attack by hongshaorou - 8.7%

join Oualid for his morning health-shot. Worth the money? We admit we were a bit dubious by the promo-packet, but this is definitely be nice to have around the kitchen to dress things up a bit. // For more information about Atlas Olive Oils go to www.atlasoliveoils.com or call the Blackbill Group at 5174 8816. You can also get it at Baker and Spice or order online

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Morocco eyeing Chinese market for its olives

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Morocco eyeing Chinese market for its olives

Mar 12, 2011 (China Daily - McClatchy-Tribune Information Services via COMTEX) -- BEIJING (CHINA >> Return to DAILY/ANN) -- Never before had I seen table olives packed so tightly in neat tapering piles as in the souks News Categories << of Morocco, a country where olives are widely used as appetizers and served with herbs, such as thyme, Enter search terms rosemary and oregano. Search News

An important player in the world's olive market, Morocco is the second largest producer of table olives and the sixth of olive oil. A media tour organized by the International Olive Council (IOC) took me to the country's olive producing regions of Marrakech, Casablanca, Meknes and Fez. Marrakech specializes in table olives, while Meknes and Fez produce more olive oil. According to Chaouki el Hassan, from Morocco's Ministry of Agriculture and Fisheries, the country produces 60,000 tons of table olives and 17,000 tons of olive oil every year. One of the pillars of the national economy, olive cultivation and production employs 400,000 people. Only a very small amount of chemicals is used in the cultivation, making Morocco's olives popular in the market, says Hassen Debbarh, from Interprolive, a federation of Morocco's olive producers. FWN: Mar 16th, 11:14 AM

is best fresh, and all the farms I visited try to shorten the time between picking and crushing. At Olive DJ oil MARKET TALK: Atlas Lumber Olive Oils' Desert Farm at Elborou, near Marrakech at the foot of the Atlas mountain, a truck leaves Futures every Show 20 minutes Little with freshly picked olives for crushing. Reaction To

"It's the region'sStarts harsh environment that produces the quality olives," says Othmane Aqallal, the farm's Housing managing director. FWN: Mar 16th, 7:35 AM

DJ SOFTS The young and handsome Moroccan belongs to the fourth generation of the Aqallal family in the olive HIGHLIGHTS: Top boasts a 200,000 euro ($277,000) olive harvester, the majority of olive farms and business. While his farm Stories Of The Day mills are small, labor-intensive ones. FWN: Mar 16th, 10:23

AMolive oil is an age-old tradition in Morocco. At the historic site of Volubilis near Meknes, the ruins Making DJ ICEsettlement, Futures stands an ancient olive mill, evidence of the country's olive oil-making tradition, of a Roman Grains whichCanada dates back more than 2,000 years.

Volume And Open

Interest - Mar 16 in Morocco are the Picholine, an olive of both French and Moroccan origin, the The major olive varieties Spanish Arbequina and FWN: Mar 16th, 11:35 Arbossana, as well as the Moroccan Dahbia and Greek Koroneiki. AM

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16/03/11 18:07

DJ US isCATTLE: The country going in for high-density olive planting, of 1,000 olive trees per hectare, as against the norm Jitters of 100Export trees per hectare.

Morocco hopes to double its production of olives by 2015 and double exports by 2018, according to Debbarh, of Interprolive.

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Oualid A. Benjelloun, general manager of Blackbill Group, which represents Atlas Olive Oils in Shanghai, says the company is the only one in China selling Moroccan olive oil. But they don't yet sell Moroccan table olives. "We introduced the brand in April 2010, and now distribute to over 25 five-star hotels, high-end restaurants and select retailers in Shanghai. Sales have been growing steadily," he says. "In 2011, we'll distribute to other major cities, such as Beijing and Hong Kong." qç =ë ÉÉ=ã ç ê É=ç Ñ=í ÜÉ=^ ë á ~=kÉï ë =kÉí ï ç ê â I =Öç =í ç =Üí í é WLLï ï ï K~ë á ~å Éï ë å Éí Kå Éí LÜç ã ÉL ` ç é óê á ÖÜí =EÅF=OMNNI =` Üá å ~=a ~á ä óI =_Éá à á å Ö=L=^ ë á ~=kÉï ë =kÉí ï ç ê â =a á ë í ê á Äì í ÉÇ=Äó j Å` ä ~í ÅÜóJ qê á Äì å É=f å Ñç ê ã ~í á ç å =pÉê î á ÅÉë K=c ç ê =ã ç ê É=á å Ñç ê ã ~í á ç å =~Äç ì í =í ÜÉ=Åç å í Éå í ë Éê î á ÅÉë =ç ÑÑÉê ÉÇ=Äó=j Å` ä ~í ÅÜóJ qê á Äì å É=f å Ñç ê ã ~í á ç å =pÉê î á ÅÉë =Ej ` qFI =î á ë á í ï ï ï Kã Åí á å Ñç ë Éê î á ÅÉë KÅç ã K

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them. Jules them. Chéret Jules was Chéret a master wasposter a master artist poster artist Who are your Whoclients? are your clients? Wineries of Wineries course,of course, during theduring late-19th the and late-19th early 20th and early centuries, 20th centuries, but I also do butwork I alsofor dorelated work for events related such events as such as and Robert and Cami Robert and Cami Jean Dupas and Jean were Dupas two were two marathonsmarathons through different throughwine different regions wine and regions and great Bordeaux great Bordeaux affichistesaffichistes of the 1930s. of the They 1930s. Theywine festivals. wineI festivals. occasionally I occasionally make posters make forposters for all appliedallthese applied principles. these principles. charity events—they charity events—they are auctioned are auctioned off—and off—and P HOTO S COURTESY O

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19


The Hindu Business Line : Olive green Morocco

16/03/11 18:06

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Life - Cultivation Agri-Biz & Commodities - Oilseeds & Edible Oil Columns - Rasheeda Bhagat

Olive green Morocco

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Olive cultivation in rocky, mountainous Morocco gets a fillip with the government pulling out all plugs to help olive farmers..

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A bouquet of rare orchids for her Sort before the crush: Freshly picked olives being readied for the mill. - RASHEEDABHAGAT Rasheeda Bhagat historic city often considered the spiritual capital of the North African Kingdom of Morocco. Its land he cultivated but also the zest to experiment with farming practices. Well, Othman Aqallal, the young and dapper managing director of Atlas Olive Oils, wears lightly the 123-year-old history of his family's four-generational foray into olive cultivation. His family orchards have over a million olive trees and the century-old orchard in Marrakech has 3,000 olive trees growing mainly the Picholine varieties of both French and Moroccan origin. But at the other orchards, where modern farming and harvesting methods are adopted, apart from the Picholine, the Spanish Arbequina and the Arbossana are cultivated along with small quantities of the Moroccan Dahbia and the coveted Greek Koroneiki.

Farm, the young Aqallal, who along with his father, Omar, has introduced modern technology in the farming, harvesting and crushing of olives, gives an absorbing and rather novel account of how to optimise the best quality olive fruit. When olive tree panics! Search

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Othman Aqallal The orchard is located at the foot of the Atlas Mountain and in the summers the olive trees face from going into the roots and diverts it instead to the blossoms, resulting in great quality olives. Hence the extra virgin olive oil crushed in our mills from orchards in rocky desert soil is absolutely

One of his oils walked away with the third prize at the IOC's prestigious Mario Solinas Quality Award last year, and Atlas also bagged two gold medals at the Los Angeles Olive Oil Awards. We

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The Hindu Business Line : Olive green Morocco

16/03/11 18:06

and found it fruity, delicious and a perfect accompaniment to the fresh Moroccan bread on offer. The company owns about one million trees planted in 200 hectares and its annual production is about 1,000 tonnes and 80 per cent of its olive oil is exported to the US, Europe, Japan, China and even India. But in India it comes in bulk and is bottled here. His is one of the two companies in Morocco that have acquired a giant mechanical harvester costing 200,000 which totally eliminates human intervention in picking and transporting olives. The harvester has mechanised handles that pluck the olives off the trees. These are then directly programmed our operations in the orchards where this harvester can operate in such a manner that every 20 minutes a truck-full of olives leaves for our mill. That way we are able to avoid any delay in

hectares after hectares of olive orchards roll by, and the green trees planted on the slopes of mountains present a picturesque sight one will remember for a long time. Importance of olives green, black or pink, and the colour denotes the time of harvesting. Green olives are harvested in September, black olives when they are fully ripe in December, and pink ones in between. Over 40 per cent of the olive groves of Morocco are planted in the mountains and are very old. The history of olive farming in Morocco dates back by at least three centuries and there are several interesting stories about Morocco's association with olives and olive oil; Greek colonisers are believed to have brought the olive trees to the island of Sicily, and taken them across to the mainland. Phoenician traders who arrived on the North African coast around 1100 BC are said to have planted olive trees in the region. As trade routes developed, the Romans are credited with planting huge olive groves in North Africa. Green Morocco initiative Agriculture, along with tourism, forms the backbone of the Moroccan economy, and since 2008, farmers to switch over from cereals or other crops to olive cultivation, which can increase incomes manifold. According to data from the Agriculture Ministry, olive cultivation in Morocco is spread over 735,000 tree to survive and flourish under the toughest climatic conditions, olive groves are spread over almost the entire country, except the coastal strip bordering the Atlantic Ocean. This year Morocco will produce about 80,000 tonnes of olive oil and 19,000 tonnes of table olives; while the Marrakech region is famous for table olives, the bulk of the country's olive oil comes from Meknes and Fes regions. Cultivated across 400,000 agricultural holdings, olive farming accounts for 100,000 permanent jobs but almost 4.5 million benefit directly and indirectly from olive cultivation in this tiny country with a population of over 32 million. While 37 per cent of olive orchards are located in the mountains, 36 per cent have irrigation facilities and the remaining are rain-fed. Giving details of the Green Morocco initiative, Secretary General of the Ministry of Agriculture Moha Marghi said the ministry wanted to bring more hectares, particularly in the poor, rural and mountainous areas of Morocco, under olive cultivation which brings in far more income than other olive cultivation, improve the income of the poorer, smaller farmers, and give them access to modern technology to improve their yield through government incentives. At the same time we will For example, in the Meknes region, 75 per cent of the cultivated area is under cereals and only 6 per cent under olives, but transformation of cereal land into olive groves is on. As one researcher Meknes accounts for 60 per cent of olive oil produced in Morocco and 70 per cent of its exports. Incentives Marghi added that while even the bigger farmers get some incentives to bring in modern technology into their olive farming practices, most of the incentives are reserved for the smaller farmers in poor areas. Those farmers who converted their land to olive cultivation in 2008 got $600 per hectare as a government grant; the idea was to encourage early birds and the grant, which will last only for five years, shrinks each year. Under this scheme 1.5 lakh hectares have been converted to olive cultivation in three years, benefiting 20,000 farmers. The annual production of olive oil in Morocco is around 80,000-100,000 tonnes. Typically the olive crop in any country is a bumper crop during alternative years. But only 15 per cent of Morocco's olive oil is extra virgin, with 70 per cent being only virgin olive oil. Also there is concern at the low only to improve production and export but also increase local consumption, and towards this goal says Marghi. In super-intensive orchards there can be 1,000 to 1,250 trees per hectare against 300400 trees in conventional and old orchards. With such incentives there is optimism that Morocco will double its olive production by 2015 and step up its exports too. IOC Executive Director Mohamed Sbitri said the highest per capita consumption of olive oil is in Greece at 23 litres, followed by Italy and Spain (14 litres each), Syria (6) and Tunisia (4). The IOC, which is the only intergovernmental organisation to bring together olive oil and table olive producing and consuming stakeholders, helps the marketing of table olives and olive oil. Prior to the IOC launching its marketing initiative in India in 2008, the country consumed just over 2,000 tonnes of olive oil a year; the present figure is estimated at over 6,500 tonnes. Research, handholding At the National Institute of Agronomical Research in Marrakech, a technological package is made

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The Hindu Business Line : Olive green Morocco

16/03/11 18:06

ready for the olive farmers to apply to their olive orchards and this includes best farming techniques, efficient pest control and so on, to get an optimum harvest of quality olives. Elsewhere too, technology as well as olive saplings are made readily available to motivate farmers to switch to olive cultivation. The average landholding of olive farmers here is about 5 hectares. Unlike the other major olive producing countries we had earlier visited such as Greece, Spain, Italy or Turkey, in Morocco we were taken around a record number of government agronomy research institutes and laboratories, at both national and regional levels, which work tirelessly to provide information and knowhow to the olive farmers. It was pretty apparent that the Moroccan government does a lot to help the agri sector; more important, there seemed to be a connect between lab research and cultivation in the field. Ben Maiimoun Asmaa, Agronomical Engineer, Agriculture Ministry, said about 65 per cent of olives grown in Morocco go into making olive oil, about 25 per cent are used as table olives and the remaining account for personal consumption of growers and loss in handling. Interestingly enough, countries such as Syria, Turkey, Tunisia and Morocco consume a lot of table olives. In Morocco they always came dressed in delicious herbs and spices. Even in the fruit and vegetables souks in Moroccan cities it is common to find huge mounds of olives marinated in spices and herbs.

The first fruit The origin of the olive has many legends associated with it. Fossilised olive leaves dating back 37,000 years are said to have been found on Santorini, the spectacularly beautiful Greek island. But Egyptians argue that its origin is related to the Nile delta. Jesus Christ was said to have prayed under an olive tree before his crucifixion on Mount of Olives, on a cross made of olive wood. Three biggest enemies of olive oil are high temperature, light and oxygen. Hence, once opened, a bottle of olive oil should be kept in a cool, dark place to retain its flavour and taste. From ancient Egyptian times olive oil is used in many religious ceremonies, and also has documented medicinal use. Related Stories: Cashing in on olive oil Andalusia: The cradle of olives More Stories on : Cultivation | Oilseeds & Edible Oil | Rasheeda Bhagat Article E-Mail :: Comment :: Syndication :: Printer Friendly Page Ads by Google

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Morocco eyeing Chinese market for its olives - Yahoo!

16/03/11 18:00

YAHOO! NEWS Morocco eyeing Chinese market for its olives By Ye Jun in Beijing/China Daily | ANN

Sat, Mar 12, 2011 4:00 PM MYT

Beijing (China Daily/ANN) - Never before had I seen table olives packed so tightly in neat tapering piles as in the souks of Morocco, a country where olives are widely used as appetizers and served with herbs, such as thyme, rosemary and oregano. An important player in the world's olive market, Morocco is the second largest producer of table olives and the sixth of olive oil. A media tour organized by the International Olive Council (IOC) took me to the country's olive producing regions of Marrakech, Casablanca, Meknes and Fez. Marrakech specializes in table olives, while Meknes and Fez produce more olive oil. According to Chaouki el Hassan, from Morocco's Ministry of Agriculture and Fisheries, the country produces 60,000 tons of table olives and 17,000 tons of olive oil every year. One of the pillars of the national economy, olive cultivation and production employs 400,000 people. Only a very small amount of chemicals is used in the cultivation, making Morocco's olives popular in the market, says Hassen Debbarh, from Interprolive, a federation of Morocco's olive producers. Olive oil is best fresh, and all the farms I visited try to shorten the time between picking and crushing. At Atlas Olive Oils' Desert Farm at Elborou, near Marrakech at the foot of the Atlas mountain, a truck leaves every 20 minutes with freshly picked olives for crushing. "It's the region's harsh environment that produces the quality olives," says Othmane Aqallal, the farm's managing director. The young and handsome Moroccan belongs to the fourth generation of the Aqallal family in the olive business. While his farm boasts a 200,000 euro ($277,000) olive harvester, the majority of olive farms and mills are small, labor-intensive ones. Making olive oil is an age-old tradition in Morocco. At the historic site of Volubilis near Meknes, the ruins of a Roman settlement, stands an ancient olive mill, evidence of the country's olive oil-making tradition, which dates back more than 2,000 years. The major olive varieties in Morocco are the Picholine, an olive of both French and Moroccan origin, the Spanish Arbequina and Arbossana, as well as the Moroccan Dahbia and Greek Koroneiki. The country is going in for high-density olive planting, of 1,000 olive trees per hectare, as against the norm of 100 trees per hectare. Morocco hopes to double its production of olives by 2015 and double exports by 2018, according to Debbarh, of Interprolive. Oualid A. Benjelloun, general manager of Blackbill Group, which represents Atlas Olive Oils in Shanghai, says the company is the only one in China selling Moroccan olive oil. But they don't yet sell Moroccan table olives. "We introduced the brand in April 2010, and now distribute to over 25 five-star hotels, high-end restaurants and select retailers in Shanghai. Sales have been growing steadily," he says. "In 2011, we'll distribute to other major cities, such as Beijing and Hong Kong."

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production des olives avec 780 000 tonnes sur 156 000 hectares. En ce qui concerne les olives de table, le Maroc est le deuxième pays exportateur dans le monde entier, après l'Espagne.

75% de la production, 60% des revenus et 30% des exportations de la filière.

FILM J LEGROS par BACTERIOSOLSOBAC

Terre La fin du monde ne sera pas en 2012, http://www.plusbellematerre.com/article-4764-l-oleiculture-marocaine-et-ses-divers-atouts.html

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