Moroccan Olive oil is the highest exporting commodity to the United States of America currently. Production has increased many folds in the last couple of years with Spanish economists questioning what effect this will have on their own import and export markets. It is a highly popular product for many reasons.
The oil has extensive uses as a cosmetic product. Extra virgin oil can be used as a shaving cream. It is also widely used as a skin moisturizer and beauty cream. This oil is also great to use as make-up remover. It features prominently as an ingredient in foot softener and exfoliates as well. More cosmetic uses include using it as a hair tonic and for softening skin before a manicure or pedicure. The oil nourishes skin and leaves the complexion bright and shiny.
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.
Keeping this oil fresh is an important topic that gets neglected much too often. As the oil ages and is exposed to light and air it may become rancid. Proper storage can prevent this and a good oil can be seen lasting anything from 3 months to 2 years. As soon as the oil is opened it is exposed to air which causes oxidation.
In making of this oil, the harvest is the first and most important step. Traditionally the trees were beaten by hand to release the olives, however today in most commercial cases machinery is used to strip the trees. As soon as the olives are picked they need to be brought to the mill before the acidity becomes too high. The higher the acidity gets the more the flavour is affected. At the mill the olives are sorted to remove twigs, insects and foreign objects from the crop. This crop is then cleaned leaving only the olives behind.
This oil is made by pressing whole olives to obtain the fat. The fat from the pressed olives is in a liquid state at room temperature and is referred to as oil. There are different types of oil and they are all priced differently.
The paste from the olives are pressurized to extract the liquid oil from the olives. The liquid is separated from the cake or pomace . A centrifuge is used to separate the water from the oil. The oil is then bottled while the water is discarded. The result of this process is virgin oil, extracted only through mechanical means. An acidity of less than 1% is considered extra virgin while an acidity of between 1-3% is considered virgin.
Moroccan olive oil is regarded among the world's finest olive oils. Morocco's main export market is currently geared towards the United States of America. Production is geared largely toward quality olive oils for culinary use.
The oil has extensive uses as a cosmetic product. Extra virgin oil can be used as a shaving cream. It is also widely used as a skin moisturizer and beauty cream. This oil is also great to use as make-up remover. It features prominently as an ingredient in foot softener and exfoliates as well. More cosmetic uses include using it as a hair tonic and for softening skin before a manicure or pedicure. The oil nourishes skin and leaves the complexion bright and shiny.
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.
Keeping this oil fresh is an important topic that gets neglected much too often. As the oil ages and is exposed to light and air it may become rancid. Proper storage can prevent this and a good oil can be seen lasting anything from 3 months to 2 years. As soon as the oil is opened it is exposed to air which causes oxidation.
In making of this oil, the harvest is the first and most important step. Traditionally the trees were beaten by hand to release the olives, however today in most commercial cases machinery is used to strip the trees. As soon as the olives are picked they need to be brought to the mill before the acidity becomes too high. The higher the acidity gets the more the flavour is affected. At the mill the olives are sorted to remove twigs, insects and foreign objects from the crop. This crop is then cleaned leaving only the olives behind.
This oil is made by pressing whole olives to obtain the fat. The fat from the pressed olives is in a liquid state at room temperature and is referred to as oil. There are different types of oil and they are all priced differently.
The paste from the olives are pressurized to extract the liquid oil from the olives. The liquid is separated from the cake or pomace . A centrifuge is used to separate the water from the oil. The oil is then bottled while the water is discarded. The result of this process is virgin oil, extracted only through mechanical means. An acidity of less than 1% is considered extra virgin while an acidity of between 1-3% is considered virgin.
Moroccan olive oil is regarded among the world's finest olive oils. Morocco's main export market is currently geared towards the United States of America. Production is geared largely toward quality olive oils for culinary use.
