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Worthy representative of Mediterranean cuisine, Moroccan cuisine uses and abuses of the olive and its oil.

The local olive growing is one of the most productive in the world. The olives are consumed in all their forms: green, red or black and of course the olive oil which get a special interest from locals.rnrnBefore eating them, olives are first stored for long periods in salt water to soften their bitterness. In Morocco, olives canning is a very active sector.rnOnce softened by conservation, olives are simply eaten with a piece of bread or used to prepare tasty tagines.

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