Videos tagged with "olive oil"

Olive oil production smashing olives in Missour Morocco [00:37]
Olive oil production smashing olives in Missour Morocco
Tags: Olive, oil, production, smashing, olives, Missour, Morocco

Bread Making Lesson in Morocco [01:57]
At the wonderful riad, Dar Sienna, in Fes, the owners are kind enough to include a few free tours with your stay. We opted for the bread lesson. Here we took a short (relative to the full process) video of bread making. There were so many intricate steps. Then we even got to take it to the communal town oven and watch the man bake it. Back at the riad we ate it with olive oil, olives, and jams. It was delicious!
Tags: fes, morocco, bread, bread making, kneading bread, travelwayoflife

Olive Oil 2011 [02:22]
In keeping with our ethos of making everything from scratch, this year we set out bright and early to make our 2011 olive oil, green, fresh, and delicious. Joined by a handful of guests, who all pitched in and joined the fun--picking the olives, riding in or on the pickup truck to first the wrong press, and then the right one...and out came a delicious, fresh, green, tart olive oil, which we are now serving at the hotel. An incredibly noisy process with the new machinery, the output, however, even if slightly less romantic, is infinitely superior to the oil coming from the traditional press. It was a great day out. To assure quality we picked the olives by hand rather than having beaten them out of the trees with sticks, and also sought out green or slightly tinged olives--all which gives a better flavour but also less oil.
Tags: marrakech, morocco, marrakesh, riad, boutique, hotel, chic, weekend, break, olive, oil, ourika, valley, oulrika, authentic, unique

Promonation video Auberge la mantagne 2010.wmv [04:09]
If you wish to experience rural mountain village life in Morocco then I would strongly suggest you visit Averge la Mantagne, just a few short kilometers from Chefchaouen in the Rif Mountains. Averge la Mantagne offers clean spacious accommodation that can cater for up to 12 to 15 people but smaller groups are always welcome. Meals are included in the very reasonable accommodation fee and you will be served total organic and local traditional cuisine from the olives, the olive oil, the mountain honey, fresh eggs, locally growth coffee, goat cheese, yogurt, a range of seasonal fruit and vegetables. This is a wonderful alternative than staying in the tourist driven city of Chefchaouen. Walking and Mule mountains trails excursions are also offered, with short hour walks, days and longer trips high up in the mountains can also be arranged. Averge la Mantagne is a family owned and operated eco tourism venture and Mohammed and his family are friendliness of hosts, expect to be treated like family. Should you wish to stay in this highly recommended location for a Berber mountain experience you can not do better that visiting Averge la Mantagne for your peaceful mountain get away. The best days to arrange to meet Mohammed are the market days of Tuesdays and Thursdays and join the locals on the return back to the mountains after a day in the market, an journey that is an experience. For more information give Mohammed a call on Country code (212) Mobile 06 1
Tags: Mrrocco, Rif mountains, accommodation morocco, Chefchaouen, mountain villiages, holiday Morocco, walking trails Morocco, organic food morocco

Olive press Traditional berber method *Morocco* 2010 / part 1 [04:48]
People have used olive presses since Greeks first began pressing olives over 5000 years ago.Extant Roman era olive presses survive to the present time, with a notable collection present at Volubilis in Morocco. An olive press works by applying pressure to olive paste to separate the liquid oil and vegetation water from the solid material. The oil and vegetation water are then separated by standard decantation. This basic method is still widely used today, and its still a valid way of producing high quality olive oil if adequate precautions are taken. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30 to 40 minutes. This has three objectives: to guarantee that the olives are well ground to allow enough time for the olive drops to join to form the largest droplets of oil to allow the fruit enzymes to produce some of the oil aromas and taste Rarely, olive oil mills use a modern crushing method with a traditional press. After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Traditionally the disks were made of hemp or coconut fiber, but in modern times theyre made of synthetic fibers which are easier to clean and maintain. These disks are then put on a hydraulic piston, forming a pile. Pressure is applied on the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water ...
Tags: Traditional, berber, method, !!, Olive, press, Morocco, 2010