Buy Unique Extra Virgin Olive Oil

Olive trees in the hills of the West Bank, Palestine. 80% of farmland in this region is devoted to olive trees. Where hills are steep, terraces are built and animals replace tractors for plowing.

Olive Oil Varieties

You’ve probably eaten Mission, Manzanilla, Kalamata, Frantoio, Leccino, Arbequina, Picual and other of the better known olive varieties, that originate in Spain, Italy and Greece, the world's largest olive oil producers. But have you tasted the olives of Palestine, one of the ancient lands in the eastern portion of the Mediterranean where 6,000 to 7,000 years ago some believe the first wild olive trees were cultivated?

The most common contemporary Palestinian variety is the Nabali which Palestinian farmers have grown on their lands for hundreds of years. It is thought that some of the Nabali trees are as much as a thousand years old.

Within Israel, olive farmers generally prefer the Barnea, a modern cultivar selected and developed by Professor Shimon Lavee in Israel. Its high oil yield has helped it to catch on in the Arab Israeli community as well.

Given a good season and farming practices, extra virgin olive oil made from both the Nabali and the Barnea can be on par with any of those made from the European olives mentioned above.

The Barnea has spread to Australia, New Zealand and elsewhere because it can produce a high yield of excellent olive oil even in hot, dry climates.

The Nabali is now gaining recognition worldwide due to efforts by fair trade groups to market it in Europe, Asia and North America. It has a unique flowery aroma that is immediately recognized by Palestinians, and now by many others who have come to enjoy this addition to their olive oil selection.

Olive tree of Palestine, likely Nabali or Suri.

Cracking olives to prepare them for soaking in brine, a process which removes the bitterness from green olives. Also, the brine helps to preserve the olives. Why are some olives green and others dark? As the greener, more bitter olive ripens it darkens and becomes sweeter.

A Taste of Israel Palestine

While the Nabali is characterized as a fruity, fragrant olive oil with a noticeable peppery finish, the Barnea is considered a grassy flavored oil and more on the delicate side. But these descriptions don't mean nearly as much as the experience you personally have when you put them on your tongue.

Both are excellent for bread dipping, salad dressing, drizzling on meats and cooked vegetables and grains. The Nabali is especially good in classic Palestinian dishes such as humous, taboun, musahkan and makdous fetti. For recipes, click “Learn more” below.

Most Palestinian farmers have not abandoned their traditional farming practices which preclude the use of artificial fertilizers and pesticides. In the West Bank, they rarely use irrigation. With the help of the fair trade groups more farmers are obtaining organic certification.

While the olive oil in Peace Oil is not certified organic, the fair trade groups do not buy any olive oil from farmers that use non-organic techniques. Certification is still too expensive for many of the farmers.

West Bank farmer who works with Green Action, Israeli fair trade group. He is part of the Zaytun Cooperative comprising the three villages of Mass'ha, Bidiya, & Deir Balut.