|Picholine Olives - pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
Olives were most likely first ancient each succeeding culture that invaded stayed or replanted. today predominant variety of olive planted is cousin to french languedoc. given milder and more consistent climate in morocco the picholine marocaine grows into a superior table olive.
The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a "Product of France" - yes most "French" Picholines that are sold in this country are in fact grown in Morocco. The best olives are said to come from the foot of the Atlas Mountains.