{"id":8644,"date":"2024-03-05T12:25:59","date_gmt":"2024-03-05T11:25:59","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=8644"},"modified":"2024-03-05T12:26:00","modified_gmt":"2024-03-05T11:26:00","slug":"huile-dolive-noor-fes-meilleure-variete-picholine-au-concours-evooleum","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=8644","title":{"rendered":"Huile d&#8217;olive Noor F\u00e8s : meilleure vari\u00e9t\u00e9 Picholine au concours Evooleum"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"664\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/03\/Nour-fes.jpg\" alt=\"\" class=\"wp-image-8645\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/03\/Nour-fes.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/03\/Nour-fes-300x199.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/03\/Nour-fes-768x510.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/03\/Nour-fes-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La vari\u00e9t\u00e9 d&#8217;olive picholine marocaine s&#8217;est impos\u00e9e comme une r\u00e9f\u00e9rence de qualit\u00e9 sur le march\u00e9 international de l&#8217;huile d&#8217;olive, rivalisant avec les vari\u00e9t\u00e9s les plus c\u00e9l\u00e8bres d&#8217;Espagne et d&#8217;Italie. Ce succ\u00e8s a \u00e9t\u00e9 couronn\u00e9 par le triomphe de l\u2019huile d\u2019olive vierge extra Noor F\u00e8s au concours Evooleum Top 100 en Espagne, o\u00f9 elle a \u00e9t\u00e9 \u00e9lue meilleure vari\u00e9t\u00e9 Picholine au monde. Cette reconnaissance illustre l&#8217;excellence et la singularit\u00e9 de la picholine marocaine, dont les ar\u00f4mes complexes et les notes subtiles s\u00e9duisent les palais les plus raffin\u00e9s.<\/p>\n\n\n\n<p>Noor F\u00e8s, ambassadeur de cette vari\u00e9t\u00e9, a su conqu\u00e9rir les march\u00e9s exigeants des \u00c9tats-Unis et de l&#8217;Europe, et envisage d\u00e9sormais de s&#8217;\u00e9tendre en Asie et au Moyen-Orient. Avec 10 nouvelles m\u00e9dailles d&#8217;or remport\u00e9es en 2023 lors de comp\u00e9titions internationales d&#8217;huile d&#8217;olive, Noor F\u00e8s confirme le potentiel de la picholine marocaine \u00e0 s&#8217;imposer comme un leader mondial dans ce secteur.<\/p>\n\n\n\n<p>Cette reconnaissance internationale vient r\u00e9affirmer la position du Maroc comme producteur d&#8217;une huile d&#8217;olive de premier choix, red\u00e9finissant ainsi la r\u00e9putation ol\u00e9icole du pays. Le succ\u00e8s de Noor F\u00e8s met en lumi\u00e8re la richesse et la diversit\u00e9 de la production ol\u00e9icole marocaine, promettant un avenir rayonnant pour l&#8217;huile d&#8217;olive marocaine sur la sc\u00e8ne internationale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La vari\u00e9t\u00e9 d&#8217;olive picholine marocaine s&#8217;est impos\u00e9e comme une r\u00e9f\u00e9rence de qualit\u00e9 sur le march\u00e9 international de l&#8217;huile d&#8217;olive, rivalisant avec les vari\u00e9t\u00e9s les plus c\u00e9l\u00e8bres d&#8217;Espagne et d&#8217;Italie. Ce succ\u00e8s a \u00e9t\u00e9 couronn\u00e9 par le triomphe de l\u2019huile d\u2019olive vierge extra Noor F\u00e8s au concours Evooleum Top 100 en Espagne, o\u00f9 elle a \u00e9t\u00e9 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":8645,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-8644","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\/8644","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=8644"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8644\/revisions"}],"predecessor-version":[{"id":8646,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8644\/revisions\/8646"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/8645"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}