Fruity, bitter and pungent. Those are the hallmarks of a good quality olive oil. But a lot can happen from tree to bottle that can throw off the balance, leaving oils tasting rancid, fusty, musty or vinegary, for example.
A group of Moroccan consumers and industry players sharpened their skills at recognizing good quality olive oils from ones with defects during a series of tastings in Tangiers, Beni-Mellal, and Fes-Meknes.
The tastings, along with trainings on olive oil production techniques, were organized by Interprolive, Morocco’s olive industry association, the Ministry of Agriculture, Fisheries, Rural Development, Water and Forests, the European Bank for Reconstruction and Development (EBRD) and the Food and Agriculture Organization of the United Nations (FAO), with support from the European Union.