We use single origin Rumi olives from Deir Dibwan, Palestine.
Sourced from the Deir Dibwan region of Palestine, this fruit yields oil that boasts an exceptionally high Polyphenol content with a fruity flavor profile and slightly peppery finish. It also exhibits the most extended shelf and free-acidity stability among all olive varietals. Our olives are our history and identity. All that coupled with a high smoke point makes our Othmana olive oil a perfect cooking buddy.
Grandma knew best - that's why we named our olive oil after her!
Grandma Othmana knows that the secret to making the perfect extra virgin olive oil is all in the timing. We harvest our olives before they are fully ripe. It's like catching a juicy peach at the perfect moment before it gets too soft and mushy.
Early-harvested olives produce more robust and flavorful oil, with a slightly bitter and pungent taste that is highly sought after by many olive oil enthusiasts.
Our olives yield the highest quality oil possible. Overall, harvesting olives in early October is an essential step in producing high-quality extra virgin olive oil that is both healthy and delicious.