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Extra virgin olive oil -  superior category olive oil obtained directly from olives and solely by mechanical means.

Flavor: fruity - harmonious - sweet
Color: gold - green
Aroma: almond - herbs - lemon - banana
Application: cold and hot (up to 180°C)
Acidity: 0,1%-0,2%
Region: Atlas Mountains
Estate:   El-Borouj
Olives: 30% Dahbia en 70% Arbequina olives
Harvest: late September until early October
Pick: Mechanically and handpicked

The oil is characterized by a fruity, balanced and sweet flavour that is perfect for general use in the kitchen. In order to preserve its taste, it is best used cold and added to a dish at the last moment. Excellent with desserts, vegetables, meat and fish dishes, or when used to make Bruschetta and Dippers, available from Oil & Vinegar. The olive oil combines well with sweet fruit vinegars. Dressing tip: 1/3 date crème vinegar – 2/3 Atlas olive oil.

The olives are harvested from late September until early October and processed into oil within a few hours using the ‘’cold-pressing method’’. This process optimally preserves its taste and produces a high-quality olive oil with a low acidity. After production the oil is stored in stainless steel barrels to prevent oxidation and preserve its specific flavour.

Since the family company was founded in 1887, they have been recognised and rewarded many times over the years for their passion, devotion and high quality products. The company has won several prizes, including the prize for best olive oil in the world and multiple ‘Great Taste Awards’ for the olive oil with the best taste.

  • extra virgin olive oil.