Home to one of the oldest olive cultivation sites in the world, olive trees have been growing in Jordan for over 5,400 years
With all the varieties of Jordanian olive oil, it can be hard to know the best ways to use it. Here’s how chefs prefer to cook using Jordan’s liquid gold.
Home to one of the oldest olive cultivation sites in the world, olive trees have been growing in Jordan for over 5,400 years. This brings with it a rich heritage that is very much loved by the Jordanian people and comes culturally and socially attached with a feeling of pride.
Most Jordanian farms carefully harvest their olives by hand. This traditional manual harvesting method does not damage the trees or the fruits. Combined with our modern milling techniques, this ensures a high-quality oil.
There is much more to Jordanian Olive Oil than supplying households with a food product. It is a narrative that has unravelled itself through the history and the culture of the entire Levantine history. Extending far and wide through Jordan, olive harvesting marks that time of year that brings families together to pick ripened Olives from the Trees, take them to mills and get that liquid gold.
Jordan’s 7 IOC accredited sensory evaluation panels guarantee the quality of our oil by applying high-level international quality standards. As a result, Jordanian extra virgin olive oil is perfectly suited to sophisticated consumers in the higher ends of the international market.