Day 3 of my trip to Morocco (courtesy of Pompeian Olive Oil) brought me to a food factory, a winery, and a family home for an extravagant Moroccan meal. While I’ll save the meal for another post, here’s the visual evidence of my third day in Northern Africa:
Breakfast in Morocco means carbs. The square bread is m’smen, a fantastically flaky, pull-apart mix of roti/tortilla texture that goes beautifully with jam. The hole-filled bread is bajhr, which means pancake of a thousand holes. A great way to start any day.
After breakfast, I went to the Aicha factory where Morocco gets the majority of its jams and condiments. Aicha is a legendary brand in Morocco and I happened to fall in love with their adorable mascot, also named Aicha, who can be found on top of these jars.
This is the final step of the olive oil making process. After the oil’s been fully extracted from the olive, it comes pouring out of a spout looking all beautiful and green. Kermit may not have embraced his inner greenness, but this olive oil is green and proud.
Next up was a trip to Le Celliers de Meknes, a sprawling winery that pumps out 35 million bottles a year. The first shot is your classic barrel image, next up is the private stock seen through its ornate wine-prison bars, and finally you’ve got a very Instagram-friendly photo of bottles in crates. Artistic!
The photo tour concludes tomorrow, but keep your eyes out for the recap of that dinner coming later today!