Olive Oil from Lebanon

Olive oil embraces the Lebanese culture and constitutes an integral element in sustaining the livelihood of the Lebanese people for generations. It is an essential ingredient added to virtually every dish. For Lebanese people, there's no such a thing as too much olive oil. We use it profusely in our meals, savor it and enjoy its health benefits.

The olive was first domesticated in the area where present-day Lebanon, Syria, and Turkey meet on the eastern corner of the Mediterranean Sea. Groves were soon cultivated on the slopes of Mount Lebanon and became so productive that the Phoenicians built round-bottomed ships, to carry their bounty west to Greece, Italy, Tunisia, and Spain. They also brought the knowledge and seeds that spread the olive throughout the Mediterranean.

The products of the olive tree were the basis of the sea's commerce. The descendants of the Phoenicians still tend groves laid out by their distant ancestors. Genetic analysis confirms what Lebanese tradition always maintained: the Souri olive is the source from which all other varieties came. This is the heritage of Lebanese Olive Oil

Lebanese Extra virgin olive oils are unrefined and generally have more flavor than other types of olive oil. It's taste fresh and fruity, with some bitterness and pungency.