Atlas Olive Oils Organic Extra Virgin Olive Oil Description
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Organic Extra Virgin Olive Oil
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Trusted By Top Rated Michelin Stars Chefs
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The Green Gold of Morocco
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Farm Product if Morocco Farm From Marrakech Region
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First Cold Pressed
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Superior Category Extra Virgin Olive Oil
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Obtained Directly From Olives and Solely by Mechanical Means
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USDA Organic
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Kosher
From the olive tree
Our extra virgin olive oil is the fruit of passion and commitment that combine our centuries-old experience with a unique terroir such as the Moroccan desert one. Recently we have created Olivette, healthy briquettes made from 100% recycled by-products such as the annual pruning of organic-certified olive trees, olive pits and pulp resulting after pressing.
The art of olive oil since 1887
To make olive oil is a real art. In Morocco this art has a name: Atlas Olive Oils. The story begins in 1887 when Boujida Aqallal was producing his famous extra virgin olive oil. Since then this noble art has been passed down from generation to generation and is alive today, still intact in the passion and new in the thought. Discover the reason why our ultra-premium extra virgin olive oil are works of art.
Welcome to Atlas Olive Oils.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 67
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Total Fat | 14 g | 22% |
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| Saturated Fat | 3 g | 15% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 2 g | |
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| Monosaturated fat | 9 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Not a significant source of dietary fiber, sugar, vitamin A, vitamin C, calcium and iron.
Other Ingredients: Organic extra virgin olive oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Rosemary Garlic Mashed Potatoes
[vc_row][vc_column][vc_column_text]Creamy, cozy and quietly impressive, these rosemary mashed potatoes are the kind of side dish that steals the spotlight. Russet potatoes are mashed until fluffy, then enriched with slow-cooked garlic confit, caramelized onions and just enough butter and warm milk for that classic, spoon-able texture. Fresh rosemary adds an earthy, aromatic note that makes every bite feel a little special without feeling fussy. Whether you’re serving them alongside a weeknight dinner or setting the table for a holiday spread, this is comfort food with a thoughtful, elevated twist that everyone will happily scoop up.
Rosemary Mashed Potatoes
Garlic Confit
- 6 garlic cloves (peeled)
- 1/4 cup olive oil
Mashed Potatoes
- 4 Tbsp. unsalted butter (divided)
- 1 medium yellow onion (thinly sliced)
- 2 tsp. salt (divided)
- 1-1/2 tsp. fresh rosemary (finely chopped)
- 2 lbs. medium russet potatoes (peeled and cut into chunks)
- 2.5 cups water
- 6 garlic confit cloves (mashed)
- 2 Tbsp. garlic confit oil
- 1/3-1/2 cup warm whole milk
- Freshly ground black pepper to taste
Garlic Confit
- Add garlic and olive oil to small saucepan, making sure the garlic is completely submerged, heating over medium-low until tiny bubbles appear.
- Reduce heat to low and gently cook 15–20 minutes, stirring once or twice, until cloves are soft and golden-brown.
- Remove from heat and let cool in oil.
Mashed Potatoes
- In wide skillet, melt 3 tablespoons butter in over medium-low heat. Add onions and one teaspoon salt. Cook, stirring occasionally, until caramelized (will take around 20–25 minutes).
- Stir in rosemary and cook 20–30 seconds until fragrant. Turn off heat.
- Meanwhile, place potatoes in a pot, add a teaspoon of salt, and completely cover with cold water. Bring to a boil, reduce to gentle simmer, and cook until fork-tender, 15–18 minutes. Drain well.
- Mash potatoes until mostly smooth. Mash in garlic confit cloves until incorporated.
- Add remaining 1 tablespoon butter, 2 tablespoons garlic confit oil and ? cup warm milk. Mix gently, adding more milk as needed until creamy.
- Gently fold in caramelized onion mixture until combined. Season with salt and pepper to taste.
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