Marrakech Moroccan Oil

This ultra-premium, extra virgin olive oil originates from an old orchard at the foot of the High Atlas Mountains in Marrakech, Morocco. Enjoy hints of an aroma of mature bananas, red apples and red tomatoes. This oil combines with the balanced fruitiness of the Moroccan Picholine variety, with a hint of artichoke from the Dahbia Autochthonous variety, and then is softened by the Arbequina variety.

How to Enjoy:

• Dressing roasted vegetables and crisp salads.
• Cooking meat and fish dishes.
• Finishing warm pasta.

Featured Recipe: 

Moroccan Couscous Salad

Serves 8, Prep Time - 10 minutes, Cook Time - 10 minutes
Recipe courtesy of Olivelle

Ingredients-

• 2 cups Chicken Broth

• 1 ½ cups Couscous

• 2 Tbsp Marrakech Moroccan Extra Virgin Olive Oil

• ⅓ cup Dried Apricots, slivered

• 2 2/3 cup sliced Almonds, toasted

• ¼ cup Dried Currants

• 2 Tbsp Vine-Ripened Raspberry Balsamic Vinegar

• 1 Tbsp Honey

• ½ cup Fresh Mint, finely minced

• 1 tsp Vanilla Bean Sea Salt

Directions-

1. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes.

2. Transfer the couscous to a large bowl and fluff with a fork. Add the remaining ingredients and mix.

3. Transfer to a serving dish, garnish with mint and enjoy!