Atlas

Precious ultra-premium extra virgin olive oil

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ultra-premium

Luxury glass bottles of 250ml
and 500ml. Extra virgin olive oil
with an acidity of 0,3ª - 0,4ª.

Considered to be the Champagne of olive oil!

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desertmiracle

extra virgin olive oil

Desert Miracle has a delicately complex aroma that takes in almonds, culinary herbs with a touch of basil, lemons and sweet bananas.

It is an attractive and gently complex oil with a really sweet finish.

Use it for general cooking, but particularly for desserts and baking.

Desert Miracle is available in elegant glass bottles of 250ml and 500ml.

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Atlas

extra virgin olive oil

ATLAS extra virgin olive oil has a complex aromas of mature bananas, red apples and red tomatoes.

ATLAS extra virgin olive oil for its characteristics can be used both for cooking and seasoning.

ATLAS is available in elegant glass bottles of 500 mL, 750 mL and 1 Liter as well as metal tin of 3 Liters and 5 Liters.

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ATLAS SUPERIOR QUALITY 1L

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ATLAS SUPERIOR QUALITY 500ML

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january 3, 2018

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Sun-Dried Tomato &
Harissa Turkey Burgers

By Sam Smith

Atlas

INGREDIENTS

YIELD Serves 4

For the burgers:

  • 1 pound ground turkey
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons chopped fresh herbs, such as parsley or cilantro
  • 6 sun-dried tomatoes, finely chopped
  • 1 egg yolk
  • 2 teaspoons harissa paste (find it at specialty markets or make it yourself) Sea salt and freshly ground black pepper
  • Coconut oil

To served:

  • 1 head gem lettuce, leaves separated
  • 1 avocado, peeled, pitted and cut into slices
  • 2 vine tomatoes, sliced
  • Dijon mustard

PREPARATION

Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

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STEAMED CLAMS WITH CHICKPEAS
AND GREEN GARLIC

By Renee Erickson

Atlas

INGREDIENTS

YIELD Serves 4

  • 2 tablespoons olive oil
  • 2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 4 pounds Manila or littleneck clams, scrubbed
  • 1 (15.5-ounce) can chickpeas, rinsed
  • 1/2 cup crème fraîche
  • 1/4 cup loosely packed dill
  • 1/4 cup loosely packed tarragon leaves
  • Kosher salt, freshly ground pepper
  • 3 (2x1-inch) strips lemon zest, cut lengthwise into thin strips
  • Grilled or toasted bread (for serving)

PREPARATION

Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

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SALSA SICILIANA

By Mike Easton

Atlas

INGREDIENTS

YIELD 4 servings

Tarragon Brioche Pudding:

  • 2 Tablespoons olive oil
  • 4 cloves of garlic, crushed
  • 8 fillets of anchovy
  • 2 Tablespoons of pomodoro concentrato, the Italian tomato paste in tubes
  • 1 teaspoon chili flakes, or more, to taste
  • 1 pound pasta

PREPARATION

Cook 1 pound of your favorite spaghetti for the recommended amount of time in a large pot of well-salted water.
While that’s cooking, coat the bottom of a cold sauté pan with some olive oil, add the crushed garlic and place over low heat. Once the garlic begins to sizzle, begin smashing the anchovies into the pan with a fork. Let the anchovies fry for a minute and then add the chili flakes, toasting them in the oil with the anchovy and garlic for 15–20 seconds.
Add the tomato paste to the pan and stir in with a wooden spoon. The sauce will look a bit lumpy and oily at this stage. “It’s OK, don’t panic,” Mike Easton says. Continue cooking the tomato in the sauce for another 2 minutes and turn off the flame.
As your pasta comes to the perfect “al dente” doneness, drain the pasta, being sure to reserve 1/4 cup of the pasta water. Toss the pasta with the sauce and the 1/4 cup of pasta water, stir until evenly coated.

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Pickled Feta With Cerignola Olives

By Di Bruno Bros

Atlas

INGREDIENTS

YIELD 6 servings

  • 3 cups Champagne vinegar or white balsamic vinegar
  • 1/2 cup granulated sugar
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 1 medium shallot, sliced
  • 4 whole garlic cloves
  • 4 sprigs cilantro
  • 2 pounds feta, diced or crumbled (roughly 6 1/2 cups)

PREPARATION

Combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic and cilantro in a small saucepan.
Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes.
Remove the pot from the heat and let it cool completely.
Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese.
Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.)
Cover the feta and refrigerate it for at least five days.

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Bruschetta Caprese

By Gennaro Contaldo

Atlas

INGREDIENTS

YIELD 4 servings

  • 4 slices good country bread
  • 1 large garlic clove, peeled
  • 4 tablespoons extra virgin olive oil
  • 12 cherry tomatoes, quartered
  • 1 ball buffalo mozzarella, roughly torn
  • 12 pitted black olives
  • pinch of dried oregano
  • salt
  • 8 Fresh Basil leaves

PREPARATION

Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.

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Spinach Pesto Pasta with Chicken

Boiled / Organic

Atlas

INGREDIENTS

YIELD 4 servings

  • coarse salt
  • 1 bunch spinach, tough stems removed
  • 1 cup packed Fresh Basil leaves
  • 3 tablespoons pine nuts
  • 1 garlic clove, peeled
  • fine sea salt
  • 6 tablespoons extra-virgin olive oil
  • 1 pound strozzapreti (or other short pasta)
  • 2 1/2 cups roasted chicken, finely shredded, at room temperature
  • good quality extra-virgin olive oil, for drizzling
  • 2 ounces ricotta salata cheese, very thinly sliced

PREPARATION

Bring a large pot of well-salted water to a boil.
In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until smooth.
Cook the pasta in the boiling water until al dente. Reserving 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat.
Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired.
Serve immediately, drizzled with a touch of good oil and topped with the cheese and extra salt to taste.

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