Meknes gastronomic gold: its oil
In addition to approaching the Roman ruins of Volubilis and the sacred town of Mulay Idriss, Meknes hides a multitude of activities that can be done to not miss a single minute of this exciting city. In addition to its monuments and corners centuries and centuries old, every good tourist knows that integrating into the culture of the destination is part of any trip. One of the ways is to do it through trying the most typical dishes and delicatessen of the place. Gastronomy is one of the best ways to know where you are, it is a way to savor that strange culture and a different way to remember it.
In this case, the typical Moroccan food whose ingredients can be purchased in the city market is styled in Meknes. The cous cous, the tatin of vegetables and chicken or lamb and spices with the Ras el Hanut or the cumin triumph in this typical cuisine but, something that the Spanish gastronomic culture with the Moroccan is the basis of the recipes: olive oil.
Although olive trees are spread throughout much of Moroccan territory, the olive sector in the Meknes region is characteristic for its fertile land and for the fertilization technique. The latter consists of using the waste generated during the process of extracting virgin olive oil to convert them into fertilizer. The species of olive trees are picolinos and their extracted oil stands out from all the others for its attractive yellow and light color, its smell contains references to tomato, apple and banana that, together with the aromas of basil, oregano and mint, make the oil de Meknes unique and known nationally and internationally.
The Meknes region has a processing capacity of 5,000 tons per day extracted from almost 500 hectares concentrated in the area, which makes the imperial city oil a reference and quality product that makes the difference with the rest being Another jewel that hides the city.