We thought it would be fun to introduce a new honey and olive oil Master by sharing a few interesting facts:
- 1375 picholine olives go into a bottle of Alili Morocco olive oil.
- Olive is ubiquitous in literature. For Roman poet Horace “olives, endive and smooth mallows provide sustenance”.
- Honey dates back to 2100 B.C. at least, mentioned by Babylonians. Honey has been used to make cement, in polishing and varnishing works, for medicinal purposes and as a currency.
This provider of super healthy Moroccan food deserved our attention and got some from Florence Fabricant, the celebrated New York Times Food writer, who gushed about their honeys, noting the floral notes and distinct flavor profile: “earthy,…unusual,… floral”.
After making you travel to Morocco and salivate, it’s time you laid an eye on this gorgeous collection of Mediterranean food here.
Tags: Alili Morocco, gourmet food story, honey, lavender honey, Moroccan cuisine, Moroccan food, Moroccan food recipes, Moroccan foods, Moroccan gourmet, Moroccan olive oil, Moroccan recipes, Morrocan food recipes, olive oil
Would love it if you could cover Moroccan Dukkah. I first discovered it in Australia’s Project Shop Blood Brothers Cafe on a Rice Pilaf Stack.
Would you like me to do a piece n this for you?
Hello there,
Thanks for your comment and suggestion.
We usually talk about the products we feature on our web store but maybe we could spice up the blog with some new Moroccan product information.
We try to teach our readers without boring them with super long posts.
Think you can do something short and sweet?