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    Hajar Elizabeth
    Fri Aug 18, 2006 11:30 am
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    Removed


    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:31 pm, edited 1 time in total
    chef FIFI
    Sat Aug 19, 2006 1:55 am
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    Hajar,
    In most parts of the mid east, people use olive oil for cures or aches and pains....what about in Morocco.
    Hajar Elizabeth
    Sat Aug 19, 2006 2:09 am
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    Removed


    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:31 pm, edited 1 time in total
    Cookie16
    Mon Aug 21, 2006 11:30 am
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    This is true in Algeria as well. I have visited Algiers twice and I was never served any food with olive oil. I did see my mother-in-law dab it on her leg when she had a skin irritation though!! One time I was making shorba (soup) with my sister-in-law and we were trying to lighten things up for my brother-in-law who is diabetic. I suggested we use olive oil and my sister-in-law looked at me like I had 2 heads. Now I suspect that she was thinking of the olive oil in Algeria which would have totally changed the taste of the shorba, rather than the olive oil in the US.

    As far as the oil used in Algeria - it came in a rather large square plastic jug. I do not know what type of oil it is but suspect it is the same you describe. They use it in large quantities. I have read your comments on this before. I use way less than my husband or sister in law would and I have never noticed a change in the taste of the food. Another thing I have noticed is when they use oil for cooking is that it is poured onto cold meat/vegetables in cold pan rather than being heated in the pan and then the food added. Is it done this way in Morocco? If so, why?

    I enjoy your columns Hajar. I look forward to reading more and trying your recipes in Ramadan. icon_biggrin.gif
    Hajar Elizabeth
    Tue Aug 22, 2006 12:59 am
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    Removed


    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:32 pm, edited 1 time in total
    Cookie16
    Tue Aug 22, 2006 7:17 am
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    I mean when they use the regular oil they pour it into cold pan onto meat,veg, etc. They are same as you describe and do not use the olive oil to cook. I didn't realize how expensive it was until reading your column. icon_eek.gif
    Hajar Elizabeth
    Tue Aug 22, 2006 10:17 pm
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    Removed


    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:32 pm, edited 1 time in total
    Zurie
    Sun Aug 27, 2006 4:32 am
    Forum Host
    Hajar, so nice to read one of your informative columns again!! Drop me a line sometime -- I would like to know how you are.

    Why is the Moroccan olive oil so expensive? I guess it's because there is not such a lot of it available as, say, in Italy?

    You must also tell us hoe to use it medicinally -- or is it just generally healthy to take "as is" from the bottle?

    I remember when I was small olive oil in kitchens was completely unknown: tiny medicine bottles with a thick, strong olive oil was sold by pharmacies. It was considered purely medicinal, and was kept in the medicine cabinet.

    Once we were staying in a hotel and the salad dressing tasted horrible to me, a child of about 10. I complained to my mother and said they'd used castor oil in the salad!

    Mom laughed and said, "No, that's olive oil!" (Must have been as strong in taste as you describe, and a child's palate is very sensitive to unknown tastes!) icon_biggrin.gif icon_biggrin.gif
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