Best Olive Oil from Israel

If you’ve found this page you probably already know that there is something special about olive oil from Israel.

The Bible calls Israel the land of milk and honey. It is also the land of olive oil. Olive trees are hardy and grow all over the Holy Land. Since ancient times people have been making olive oil in Israel. Just as then, today we harvest olives by hand and immediate cold press them into a superb extra virgin olive oil.

Timeliness is key. Olives need to be pressed as soon as possible after picking. To achieve true depth of flavor olives need to be picked at the exact right time, identifying the right mix of green and black olives on the tree, and this is an art more than a science. Like many things, picking the right time is a function of experience. You can taste the results in each bottle!

Our olive oil is made from Barnea Olives, a variety that yields a wonderful subtly nutty flavor and a bit of a peppery bite. This variety is well suited for the Israeli climate.

Chanukah Gift from Israel

Whether you spell it Chanukah or Hanukkah what is for sure is that our luscious extra virgin olive oil from Israel makes a perfect gift for the Festival of Lights. I mean, what could be more perfect than olive oil for a holiday that celebrates the miracle of one small cruse of olive oil lasting long enough to the light the menorah in the Holy Temple for eight days??

Chanukah foods are all about oil (stay tuned for our phenomal latkes and sufganiyot recipes, the latter filled of course with home made jam), and you might be interested to know that we do all of our frying and deep frying only in our very own olive oil (PS research shows that extra virgin olive oil is the healthiest oil in which to deep fry.) The secret to deep frying in olive oil, passed on from our dear bubbe, is raw pieces of carrot.

Anyway, get your picky gourmand (and yourself!) some of our pure, unadulterated, absolutely delicious and superb extra virgin olive oil from Israel for Chanukah, and you’ll be appreciated with every pour.

Holive Oil extra virgin olive oil from Israel – the best Chanukah gift

Christmas Gift from the Holy Land

This Christmas, bless your loved ones with a taste of the Holy Land. Our superb extra virgin olive oil, cold pressed from olives picked from our groves on the fertile slopes of the Valley of Sorek in Israel, has a wonderful nutty and peppery flavor that is loved by true olive oil connoiseurs.

Our oil is pure and unadulterated. Nothing is added, and nothing is taken away. Unlike many of the big imported brands, we do not mess with our oil. The difference is obvious in every taste.

Packed in a beautifully designed easy pour metal bottle, this is a truly special and thoughtful gift that will be appreciated every time it is enjoyed.

This is, beyond doubt, the best olive oil to use in the kitchen.

Old fashioned tip for deep frying

Around here we deep fry in our very own extra virgin olive oil, and we use the same simple technique my grandmother used to keep the oil clean, a neat trick that works like a charm: to keep the oil clean while you deep fry, add a couple 2 inch chunks of raw peeled carrot to the pan right when you add in whatever food you are frying .

The carrot pieces act like a magnet, attracting any crumbs or blackened bits to themselves and keeping the oil itself nice and clean.

Whether you are frying schnitzels, potato pancakes, or anything else, this works great.

Is extra virgin olive oil healthy for high-heat cooking?

People often ask if it is safe to fry in olive oil. The answer is a resounding YES. Extra virgin olive oil is not just delicious, it is also the best, healthiest choice of oil in which to deep fry, roast, sauté, etc.. In fact, a recent study found that extra virgin olive oil is the safest oil for use in high heat:

Extra virgin olive oil (EVOO) and other common cooking oils were heated up to 240°C and exposed to 180°C for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients. EVOO yielded low levels of polar compounds and oxidative by-products, in contrast to the high levels of by-products generated for oils such as canola oil. EVOO’s fatty acid profile and natural antioxidant content allowed the oil to remain stable when heated (unlike oils with high levels of poly-unsaturated fats (PUFAs) which degraded more readily). This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated

Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating, ACTA Scientific

Deep frying chicken, By Takeaway – Own work, CC BY-SA 3.0.

Roasted Stuffed Bell Peppers

Made this for dinner, super easy to put together and satisfying to eat. It definitely qualifies as comfort food.

roasted stuffed bell peppers

Inspired by this recipe with a few variations to accommodate picky eaters: we used round rice instead of brown rice, and did not include beans, lime or chili pepper. As you can see from the photo, it turned out pretty great. A good dish to bring to a potluck (do the last bit of roasting on site.)

Here’s what we did (the amounts below are for 5 medium sized bell peppers.)

  1. Pre-heat oven to 425F.
  2. Slice the bell peppers in half stem to bottom, remove stems, seeds and any membrane. Arrange cut side up in baking dish. Drizzle a bit of extra virgin olive oil in each half and massage it in so it coats the pepper nicely inside and out. Sprinkle a pinch of salt and grind pepper over the oil coated halves. In the oven they go for about 20-25 min until nicely roasted. Remove from oven leaving it on and hot. While waiting for the peppers do the following:
  3. Cook 1/2 cup (dry) of rice (we used round rice, which worked out very nicely.)
  4. Sautee a large diced onion in olive oil until soft and golden, add 1/2 teaspoon salt, add 2 cups diced tomato. Once the tomatos are soft mix in 1/2 cup finely chopped fresh cilantro, 4 pressed cloves of garlic, and 1 teaspoon cumin, and stir for another minutes or so until everything smells amazing. Remove from heat and mix in the cooked rice, generously grind in black pepper, and salt to taste.
  5. Stuff the peppers with the rice mixture (we had plenty of rice left over, a lovely dish in and of itself.) Generously sprinkle shredded mozzarella on top, and put back in the hot oven for about 12 min until the cheese is browned in spots.
  6. Eat!

The Holy Land and Olive Oil in Scripture

The Bible calls the Holy Land a “land of milk and honey” and that is most certainly the truth. It is also a land of olive oil!

The ancients used olive oil for cooking, for annointing, for lighting, for health, really the list is endless. No seed oil for them!

And thou shalt command the children of Israel, that they bring unto thee pure olive oil beaten for the light, to cause a lamp to burn continually.

Exodus 27:20
Ancient oil lamps from the Bet Natif excavation in the Holy Land, (Yoli Schwartz/Israel Antiquities Authority)

Take thou also unto thee the chief spices, of flowing myrrh five hundred shekels, and of sweet cinnamon half so much, even two hundred and fifty, and of sweet calamus two hundred and fifty, and of cassia five hundred, after the shekel of the sanctuary, and of olive oil a hin. And thou shalt make it a holy anointing oil, a perfume compounded after the art of the perfumer; it shall be a holy anointing oil.

Exodus 30:23-25
ancient olive oil press in the Holy Land

and unleavened bread, and cakes unleavened mingled with oil, and wafers unleavened spread with oil; of fine wheaten flour shalt thou make them.

Exodus 29:2

But as for me, I am like a leafy olive-tree in the house of God; I trust in the mercy of God for ever and ever.

Psalms 52:10
Olive trees in the Holy Land
Bountiful olive trees in the Holy Land

How to tell if olive oil is real

Here’s a simple method for checking if olive oil is real: put it in the fridge overnight. Real olive oil will solidify into a butter-like texture (try it with Holive Oil and you’ll see.) The fakes will stay liquidy.


How to tell if your olive oil is real. #extravirginoliveoil #fakeoliveoil

♬ SCAM! – Tomm