Olive oil: simple ideas for Moroccan cooking

A short guide to olive oil: where it comes from, how Moroccan homes use it and what to keep in mind.

Olive oil (زيت الزيتون)

Olive oil is the base of Moroccan cooking and is also used traditionally to massage skin and hair.

How to use: As part of varied meals, in normal cooking amounts.

Olive oil in home recipes

• At a Moroccan breakfast: olive oil in a small dish with beldi bread and olives, or drizzled over eggs and tomatoes.
• At family gatherings, olive oil can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try olive oil in one recipe before making it a habit.

Tips for buying and storing olive oil

• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.
• Keep olive oil in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.

The story of olive oil at the Moroccan attar

• Olive oil is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.
• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Please note: this is cultural and general content, not medical advice; see a doctor if needed.