Olive oil is one of the staples of Moroccan cuisine, and is often baked right into bread, or even used as a condiment mixed with apricot jam. Casablanca Market founder, Katia Essyad, recalls how her mother used to give her a teaspoon full every morning as an aid to long life and beautiful skin and hair. In ancient Morocco, farmers were guided by the expression, “from the tree, to the stone, to the table”; And from that tradition, Casablanca Market’s Extra Virgin Moroccan Olive Oil draws heavily, presenting a product that’s something truly special. And while the stone grinding no longer exists, the philosophy remains the same, as the oil is cold extracted, derived from a single source, never blended like other brands, and is clearly traceable from the trees to your table. Because of that, it’s ultra-low in acidity (less than 0.3%), tastes better and maintains that wonderful taste and vitality over time.