Mediterranean cuisine as "conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants." David identifies "the ever recurring elements" in the food of this extensive region as olive oil, saffron, garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish, silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk", "figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in water
Mediterranean Acacia-Argania dry woodlands African elephant shrew, Hoogstraal's gerbil, Barbary striped grass mouse and wild boar. Other, rarer mammals include caracal, African wildcat, dorcas gazelle, Cuvier's gazelle and Barbary sheep. Mediterranean Acacia-Argania dry woodlands The Mediterranean "Acacia-Argania" dry woodlands and succulent thickets is a Mediterranean forests, woodlands, and scrub ecoregion in North Africa centered mainly on Morocco but also including northwestern Western Sahara and the eastern Canary Islands. This ecoregion occupies in Morocco, northwestern Western Sahara, and the eastern Canary Islands (Lanzarote, Fuerteventura, and associated islets). On the African mainland, it encompasses the Atlantic coastal plain, the lowlands of Al Haouz Province, the valleys