Huile d'olive de première qualité issue d'oliviers ancestraux

Some of the olive trees in the Limon Valley above Guercif are over 200 years old. They were planted before Morocco was a modern state, before the region had a name on most maps. They have survived drought, frost, and neglect — and they still produce.
Old trees produce less fruit than young ones. The oil yield per tree is lower, the harvest is harder, and the economics only work if the oil commands a price that reflects its rarity. This is that oil.
The flavor of ancient-tree olive oil is rounder and more complex than younger-grove oil. The bitterness is softer, the fruitiness deeper. There is something that tasters call "terroir" here — a taste that could not come from anywhere else.
Taste: Ripe green olive, dried herbs, faint almond note, long smooth finish.
Best used for: Bread dipping, salad dressings, cheese boards, and anywhere you want the oil to be the main event.