Morocco: The Olive Harvest
The Pressing of the Olives
Part II
The Pressing of the Olives
Part II
Although large-scale industrial plants for the pressing of olives do exist in Morocco in Fès, Marrakech, and Meknès, the bulk of the pressing is done at small mills, called maasra(s), which dot the smaller towns and villages throughout the olive-growing regions. Some olives are saved for home use, but the bulk of the crop is made into oil, with the surplus sold in souks or by individuals along the road.
At the maasra the olives are placed in a receptacle that houses the grindstone, which is turned by a donkey who walks round and round the press to crush the olives. The pulp is then placed in baskets, called scourtins, made of braided esparto grass. These are stacked and placed under the press where the olives are pressed yet again. The liquid from the olives flows into a trough that leads to a tank where it is left to settle. As it settles, the oil and water from the olives separate and the oil is then stored in earthenware jars—or even plastic jugs.
Next: The Olives Themselves
Part III
Interested in visiting Morocco?
Contact me at flavorsofthesun@gmail.com for information about the next tour scheduled for October 2009.
Part III
Interested in visiting Morocco?
Contact me at flavorsofthesun@gmail.com for information about the next tour scheduled for October 2009.
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