In Nablus and across the West Bank, olive trees have been tended by the same families for centuries. Some of the trees still bearing fruit today are said to be over a thousand years old. For Palestinian farmers, the olive harvest each autumn is more than agriculture; it is a tradition passed from one generation to the next, and for many households, it remains a primary source of income.
A Brief History
Olive cultivation in Palestine dates back thousands of years, and the region is considered one of the birthplaces of olive oil production in the Mediterranean. Traditional methods, such as hand-picking and cold-pressing, are still widely used by small family farms today, which is part of why the oil is prized for its rich, robust flavour compared to mass-produced alternatives.
What the Research Says
Extra virgin olive oil is a cornerstone of the Mediterranean diet, and a large body of research has looked at its effect on heart health. A long-term study following nearly 100,000 participants, presented at an American Heart Association scientific session, found that people who consumed more than half a tablespoon of olive oil daily had a noticeably lower risk of cardiovascular disease compared to those who rarely consumed it (American Heart Association). A more recent systematic review of clinical studies also links the polyphenols in extra virgin olive oil to reduced oxidative stress and improved vascular health (National Center for Biotechnology Information).
Everyday Uses
- Drizzled over warm bread or hummus as a simple starter
- Whisked into salad dressings in place of neutral oils
- Used for light sautéing or finishing roasted vegetables
- Paired with za'atar for a traditional Palestinian breakfast
Our Baitul Maqdis Extra Virgin Olive Oil is cold-pressed and hand-picked from family farms in Nablus, bottled to preserve its natural aroma and antioxidant content.
Written by Omar, with AI assistance.
