A Give Away | Olive Oils of Morocco

We have been going to Morocco, often, this summer.  It has been a journey abroad our taste-buds.  And a delicious one, as well.

A few months back Villa Jerada contacted us about trying some of their olive oils.  They must have looked at our recipes and knew we were lovers of liquid gold.  Or did they know we have an olive tree growing on our deck that is a symbol of our love.  Regardless, of how we came together, in all honesty, we have never given much thought about olive oil, even though we love the stuff.  That is until the conversations started flowing.

Villa Jerada is based in Seattle, and they work with an olive farm tucked away in Morocco.  The farmers who work this land take pride in the delicacies they produce for their country.  After all, Morocco is a culinary rich country, from spices to exquisite olive oils.

The olive oils of Villa Jerada are produced by the Aqallal family, who has been producing olive oils since 1887.  Their olive groves are located in the Atlas foothills of Morocco, which is a mountainous chain that stretches across Morocco, Algeria and Tunisia, separating the Atlantic Ocean and the Mediterranean Sea from the Sahara.  These ancient olive groves are over 100 years old, and each one produces a very different olive oil.  We loved the fact that all of the work is done at the olive farms, from cultivation to harvesting, and bottling to packaging.  Nothing is outsourced.  It is done the same way as it has been done for years.

We were thrilled to try two of their olive oils, the Terroirs De Marrakech and the Dessert Miracle.  As soon as we received the package in the mail, we knew we were in for a treat, just from the gorgeous packaging.  The bottles are ultra-sexy, and definite conversation pieces.  Each of these oils is best used, in my opinion, as a finishing oil.  The flavors are complex you want to taste them, not flatten them.

Terroirs De Marrakech is produced with Picholine du Languedoc olives, which are grown on the family’s estate in Marrakech.  The olives are harvested from century old trees as well as newly planted ones;  but, both are kept separate during the extraction and bottling process.  While both olives are a rich golden color, the flavors are completely different from one another.  The Terroirs De Marrakech is slightly fruity, with a very green presence and a slight peppery undertone.  I imagine this is because the Picholine olives are harvested while still green.  Slightly drizzle this oil over roasted fish or grilled lamb;  it is amazing.

Desert Miracle is produced from olives grown on the El-Borouji Estate, which is located at the lowest elevation in the Atlas foothills.  The olives are from Spanish Arbequina and Moroccan Dahbi trees and are harvested just as the colors are changing from green to black, but are still a rosy color.  The amount of time from harvest to extraction is as little as 20 minutes, which produces a less acidic olive oil.  This olive oil is considered the regions “ultra premium extra virgin olive oil”.  Desert Miracle is a lighter oil than the Terroirs.  It is slightly green in flavor, a little sweet and creamy like butter.  We have been enjoying this olive oil drizzled over grilled fruit such as peaches, figs and nectarines, as well it makes a simple salad spectacular.  Another favorite way we have been enjoying it is drizzled over fresh burrata with a sprinkling of Maldon salt … bliss.

Both olive oils have won countless awards and are used by chefs throughout the world, for their flavor and complexity, as well as the manner by how they come to their tables.  Directly from the orchard to the bottle to us. We highly recommend both as finishing oils for your kitchen.  Interested in trying them for yourself (you will not be disappointed), you can purchase them at the following online stores, City Olive and  Chefs Shop.

We love these olive oils so much, that we want to share a bottle of the Terroirs De Marrakech with one lucky reader.  You do need to be based in the USA.  Sorry.  

All that you need to do is leave a comment below, telling us what one of your favorite dishes to finish with a drizzle of liquid gold is.  You have from now until August 31, 2012.  We will announce the winner on September 1, 2012.

A little late, but, the winner is #14 (counted from the bottom up 1- 25), David Dadekian!  David, email us your address at denise @ chezus.com  

**  Disclaimer:  Villa Jerada supplied us with these amazing olive oils to use in the development of recipes.  The views on this blog are our own and in no way were we monetarily compensated for writing this entry.  







  1. ladywild says:

    Fresh tomatoes and mozzarella. Maybe some toasted pinenuts

  2. Neonmoon10 says:

    I saw a recipe today for baked feta with cherry tomatoes and olives. I think that might be a good fit for some great olive oil.

  3. You had me at “Morocco”. This is because I’ve been *obsessed* with Moroccan food for the last year and now I’m going to Morocco in October. I’d love to visit an olive producer there (note to self; look into that).

    Those bottles are beautiful. My favorite dish is a plate of tomatoes from my garden, sprinkled with coarse salt and basil and then finished with a good olive oil.

  4. Diana B says:

    I just love olive oil drizzled over mozzarella and sliced heirloom tomatoes sprinkled with sea salt and then topped with fresh basil – it’s my “go-to” summer lunch!

  5. Andrea says:

    I love it for roasting potatoes with lemon juice. Delicious.

  6. Sharon Miro says:

    K and I are going in the Fall, and I cannot wait to try these in person.
    One of my favorites is a good cauliflower & pasta soup with fresh parmesan & a good olive oil on top.

  7. Joseph Cerano says:

    I know those 2 premium olive oils. They are GREAT ! As a Chef since 25 years, I used to cook with them and also use them as a salad. DESERT MIRACLE is just amazing with a carpaccio. LES TERROIRS DE MARRAKECH were great for desserts, I used it for chocolate fudge. Just enjoy them…

  8. I can barely pick a favorite since I used olive oil on pretty much everything, but I guess my favorite is to mix it with balsamic and dip bread into it. Yum!

  9. One of my favorite ways of using olive oil is drizzling on a great grain, roasted veggie and feta salad, yum!

  10. I love it drizzled over heirloom tomatoes and fresh basil with mozzarella cheese. It is my favorite summer dish.

  11. jacquie says:

    to be honest i have never finished a dish with a drizzle of olive oil. but i would sure like to win some good quality oil and try it.

  12. At this time of year, I love to drizzle a touch of olive oil on Gazpacho or fresh Veggies!

  13. Olive-studded baguette!

  14. My favorite thing, which isn’t a dish, is just drizzling on good bread. I do that all the time while I’m cooking. But if I had to pick a dish, that’s an easy one this time of year, caprese salad!

    Side note: I don’t know about in Oakland, but we’ve had three olive oil stores, yes just olive oil, open in RI in the last year. Needless to say they’re all in upscale neighborhoods (the East Side of Providence, Wickford and Newport). Interesting timing.


  15. Kimberly Porter says:

    I love drizzling olive oil over a fresh mozzarella, tomato, basil and garlic salad. Or, better yet, to highlight a fresh bowl of delicate salad greens.

  16. Yes, I too am a fan of liquid gold. How marvelous this oil looks. I think I could drink it on its own (but a few pieces of bread works nicely). Now, what do I like to do with olive oil? I’m a fan of drizzling it on top of poached eggs.

  17. Allison Mickel says:

    I love using good olive oil with something simple… Like a block of good grilled feta, with fresh herbs!

  18. Katie Mock says:

    Honestly, with olive oil that good, you don’t need much else. My favorite would be a really ripe tomato, cut in half, sprinkled with good pepper and my favorite rosemary sea salt and drizzled generously with olive oil. Pick up a half and bite in!

  19. YUM. I love a tiny bit drizzled on herbed bread, then dipping the bread into a runny egg.

  20. meredith says:

    My favorite dish to drizzle is eggplant, tomato, basil sandwiches

  21. Debbie James says:

    Drizzled over steamed-crisp asparagus from my mom’s garden with a squeeze of meyer lemon. The first kiss of spring.

  22. Jessica R says:

    I love finishing a rich, creamy pureed soup with a drizzle of olive oil. It adds a luxurious touch and takes a simple soup to the next level.

  23. Arugula and shaved parm

  24. I make a mean risotto which I like to finish with EVOO

  25. I usually just use it in a mixture of chopped olives, chick peas, and some feta with good bread. But the idea of finishing it on top of a grilled piece of lamb sounds just right! I’ve got a great recipe where I let it marinate for a day and just lightly grill it along with some fresh tomatos. Adding this olive oil may just put it over the top :)


  1. [...] usually be some sort of tomato dish on it.  Heirlooms are always a favorite with just a drizzle of olive oil and a sprinkling of fresh herbs.  Romas are great chopped up with a garlic, olive oil and tossed [...]

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