{"id":3204,"date":"2020-12-16T13:33:26","date_gmt":"2020-12-16T12:33:26","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3204"},"modified":"2020-12-16T13:33:29","modified_gmt":"2020-12-16T12:33:29","slug":"noor-fes-une-huile-dolive-marocaine-recompensee-a-linternational","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3204","title":{"rendered":"Noor F\u00e8s : une huile d\u2019olive marocaine r\u00e9compens\u00e9e \u00e0 l\u2019international !"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/Ambiance-Noor-Fe\u0300s.jpg\" alt=\"\" class=\"wp-image-3205\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/Ambiance-Noor-Fe\u0300s.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/Ambiance-Noor-Fe\u0300s-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/Ambiance-Noor-Fe\u0300s-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>L\u2019huile d\u2019olive extra vierge du domaine Noor F\u00e8s, au go\u00fbt unique, subtil et raffin\u00e9, a obtenu 3 m\u00e9dailles d\u2019or et un prix sp\u00e9cial lors de comp\u00e9titions internationales prestigieuses.<\/p>\n\n\n\n<p>En effet, tout au long de l\u2019ann\u00e9e, des jurys compos\u00e9s d\u2019experts de l\u2019huile se r\u00e9unissent \u00e0 travers le monde, pour d\u00e9cerner des prix et cons\u00e9crations qui viennent garantir l\u2019excellente qualit\u00e9 des meilleures huiles d\u2019olive. La tr\u00e8s s\u00e9lective Athena International Olive Oil Competition, qui se tient chaque ann\u00e9e dans le berceau antique de l\u2019olive, la Gr\u00e8ce, a remis \u00e0 Noor F\u00e8s une m\u00e9daille d\u2019Or ainsi que le Prix Sp\u00e9cial du Jury pour la meilleure huile d\u2019olive issue de la vari\u00e9t\u00e9 Picholine. Cette r\u00e9compense vient aussi gratifier le terroir marocain sachant que la Picholine est la vari\u00e9t\u00e9 embl\u00e9matique du pays.<\/p>\n\n\n\n<p>\u00c0 Londres, lors du London International Olive Oil Competition, Noor F\u00e8s a remport\u00e9 une nouvelle m\u00e9daille d\u2019Or : le \u00ab Quality Gold Award \u00bb, qui vient consacrer les nombreux efforts de d\u00e9veloppement qualitatif initi\u00e9s par la marque marocaine.<\/p>\n\n\n\n<p>Enfin, pour terminer l\u2019ann\u00e9e en beaut\u00e9, Noor F\u00e8s s\u2019est rendue de l\u2019autre c\u00f4t\u00e9 du globe, au Japon et a continu\u00e9 \u00e0 faire parler d\u2019elle en obtenant la m\u00e9daille d\u2019or, le \u00ab Joop Gold \u00bb, d\u00e9cern\u00e9 par le Japan Olive Oil Prize 2020 \u00e0 Tokyo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019huile d\u2019olive extra vierge du domaine Noor F\u00e8s, au go\u00fbt unique, subtil et raffin\u00e9, a obtenu 3 m\u00e9dailles d\u2019or et un prix sp\u00e9cial lors de comp\u00e9titions internationales prestigieuses. En effet, tout au long de l\u2019ann\u00e9e, des jurys compos\u00e9s d\u2019experts de l\u2019huile se r\u00e9unissent \u00e0 travers le monde, pour d\u00e9cerner des prix et cons\u00e9crations qui viennent &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3205,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3204","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3204"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3204\/revisions"}],"predecessor-version":[{"id":3206,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3204\/revisions\/3206"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3205"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}