Extra Virgin Olive Oil
In the ancient hillside groves around Nablus, ripe green olives are hand-sorted, cleaned, inspected, and then pressed in small batches. The unique soil and climate, combined with the age of the trees and the expertise of the farmers, create an intense flavour totally distinct from run-of-the-mill olive oils.
Green Table Olives
Handpicked from ancient, rain-fed olive trees in the hills around Nablus, Palestine.
The groves contain a mixture of Nabali and Rumi trees – long renowned as quintessential Palestinian olive varieties. The name Rumi stems from the supposed Roman provenance of the trees, many of which are believed to be 1,000 to 2,000 years old.
After being picked by hand, the olives are prepared, cracked, and pickled the traditional Palestinian way.
Dukkah Blend (350g)
A mixture of aromatic spices, herbs, and wheat – expertly handmade at a bakery in Palestine using traditional methods.
Dukkah is best enjoyed with olive oil and fresh bread (the Palestinian way), or sprinkled over eggs on toast (the Kiwi way).
Zaatar Blend (500g)
A delicious concoction of dried zaatar (thyme), sesame seeds, sumac, and oregano – a true staple of Palestinian cuisine.
A bit like dukkah, it's traditionally served as a dip alongside Palestinian olive oil and fresh bread, on manāqīsh, or as a seasoning for meats, eggs, and vegetables. It also adds punch to sauces for pizza or pasta.
