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Known for its deeply rich yet subtle flavor, Jordanian olive oil has and continues to play a very large role in Jordanian and international cuisines.
As it is squeezed from fresh olives, Jordanian olive oil in all its varieties maintains many tones of flavors between their distinct fruity taste profiles. This made its culinary use one of the most common and beloved ways to enjoy the wonders of Jordanian olive oil.
With its unique taste and texture, Jordanian olive oil is an key ingredient in so many dishes within Jordan and around the world. Get to know some staple Jordanian meals as well us international ones of which Jordanian olive oil is an essential part:
Literally means tomatoes in a pan. It consists of sliced tomatoes, garlic, chili sprinkled with a mix of spices, and herbs; these are cooked with olive oil.
Arabic bread stuffed with ground meat, tomatoes, onions, lemon, garlic, chili sauce, brushed with olive oil and then grilled in the oven.
A farmer’s salad consisting of tomatoes, onions, garlic, fresh uncooked olive oil and lemon.
Dried fava beans cooked and mashed with olive oil, lemon, chili and tomatoes.
Roasted eggplant mixed with tahini (sesame dip), uncooked olive oil, and lemon juice.
Originally from the picturesque island of Capri, sliced mozzarella and vine tomatoes, fresh basil, extra virgin olive oil.
An extra virgin olive oil emulsion cod fish and potatoes.
Genovese Basil cold sauce made of extra virgin olive oil Parmigiano cheese, garlic and pine nuts.
This French classic can be made by slowly poaching the duck leg in extra virgin olive oil with aromatic herbs.
Seasonal mushrooms pickled in vinegar the preserved in extra virgin olive oil.
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