Morocco Olives

Morocco Olives

Olives are amongst the most ancient foods on earth, and it has been estimated that they have been cultivated in Mediterranean region for up to 7000 years. They were planted not only for their olives, but also for their oil and wood. Since that time, the number of recipes and uses for all varieties of olives has multiplied. One of these methods is to fry them, a process that in the past happened through a procedure which included letting the olives ripen fully, and then positioning them in wicker baskets – alternating them with layers of salt and olive branches. They would then get covered and pressed (with either rocks or bricks) and left in that fashion for a few weeks – so as to rid the olives of  most of their water content. Our company has wanted to offer its clients this age-old flavour – that of dry black olives – but with new and modern techniques. Our olives hail from Morocco, and they must embody the flavour, the consistency and the colour that we require. Their advanced ripening also allows for very high levels of anthocyanins, an antioxidant that combats free radical and has been demonstrated to be fundamental in the prevention of cancer and the loss of bone density. But if the health advantages aren't enough to convince you, then it must also be underlined that our Moroccan olives are tasty little morsels that are suitable for all palates – even the most sophisticated ones.
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Calories (Kcal/Kj) Fat (g) (saturated) Carbohydrate (g) Proteins (g) Salt (g)
0 0 0 0 0
*Typical value per 100g.
Additional Black Olives
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Pitted Leccino Olives
Leccino Olives
Taggiasca Olives
Brown Giant Olives
Black Olive slices
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