Olives From Morocco
Olives–such as the iconic Kalamata variety from Greece–are an excellent source of heart-healthy fats. In addition, their versatility makes them a fantastic addition to an antipasti platter.
Beldi olives feature an intense hue ranging from dark brown to black with a distinctive wrinkled appearance due to curing. Treated with alkaline to reduce bitter compounds and stored between layers of sea salt for curing, these olives add both rich flavor and chewy texture to kitchen creations.
Early Life and Education
Olives pose a potential choking hazard to babies, and should only be consumed sparingly until your child can manage to swallow whole. They also contain high levels of sodium; to lower risk further, remove their pit and cut olives into rings or slices before serving at meal times. Also ensure they’re within arm’s reach at every mealtime!
Beldi olives offer a truly special salt-cure process, creating robust flavors and irresistibly chewy textures – ideal for an antipasto to remember! Serve alongside creamy ricotta salata, orange slices and robust Cabernet wine to complete this memorable antipasto experience.
The UC Davis Olive Center serves as a collaborative forum for university faculty members, researchers and industry leaders to address issues surrounding olive growing and processing. This unique industry-university alliance prioritizes research, education and outreach activities designed to drive industry growth.
These Moroccan black Beldi olives are vibrant in both appearance and flavor. Each bite reveals notes of ripe fruit and freshly-turned earth, combined with an almost meaty texture – creating an irresistibly tasty experience!
This olive variety is processed using an innovative salt-curing process and has become an indispensable element of Provencal cuisine, including Nicoise salad and tapenade. Furthermore, its distinctive saltiness adds depth to nutty quinoa salad and pairs beautifully with roast lamb dishes.
Achievement and Honors
Our black beldi olives are hand-picked at peak ripeness and naturally cured with sea salt for a deep hue that ranges from dark brown to black, featuring wrinkled surfaces due to curing. Their wrinkled surface encapsulates Morocco’s distinctive culinary history while pairing perfectly with tagines or salads.
The UC Davis Olive Center: The UC Davis Olive Center is the world’s foremost research and education organization dedicated to olive production and processing. Offering scientific advice to both California olive growers as well as global industry members, its primary goal is supporting sustainable production while simultaneously improving olive oil quality through research, outreach, education, public relations and public affairs efforts. Furthermore, its self-funded model promotes university-industry cooperation.
Morocco is renowned for its olive cultivation, where olives play a central role in both cuisine and culture. From fruity purple beldi olives available here to black soap made with olive oil as an ingredient, Moroccans love anything “beldi.”
“Lye-curing” is the most widely practiced method for olive curing, where green or fully mature olives soak in a mixture of lye and salt water to extract bitterness and promote fermentation, Foote states. As a result, these wrinkly olives become “super packed with flavor.”
Foote suggests other methods, including dry-curing in which olives are packed with salt alone and left to mature for one or more months before being packaged again and aged for up to one month. This process gives beldi its characteristic intense liquorice flavor; French chefs use this technique when creating salade Nicoise and tapenade dishes.
Agrosevilla boasts one of the world’s largest and most advanced olive processing plants. BRC and IFS certified, as well as having food safety, environmental, and CSR certifications for its operations, this facility exports table olives with their own brands as well as private labels to over 95 countries around the globe.
Major purchasers in this market include large European retail chains like Schwartz Gruppe (Lidl and Kaufland), Carrefour, Tesco and others as well as specialty food shops such as Fortnum & Mason in the UK.
Dcoop’s Hojiblanca olives are revered for their distinct fruity flavor and delightful combination of notes of ripe fruit and freshly turned earth complemented by their silky texture. Perfect for Moroccan tagines and salads alike!