
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.
5,592 miles later and our olive oil is still as fresh as ever.
Our olive oil may have traveled a long way, but the flavor is worth every mile. Each batch of olive oil is thoughtfully sourced from Deir Dibwan and travels roughly 5,592 miles to be individually packaged in New Jersey. (That's a very specific number, we like specifics).
Discover the Flavor of Palestine
Our rumi olives are grown in the fertile soils of Palestine, where they are nourished by the sun, the rain, and the Mediterranean Sea breeze. The unique climate and terroir of the region give our olive oil a distinctive, tangy flavor profile and a subtle peppery- bitter finish.
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Heirloom Extra Virgin Olive Oil 16oz
Regular price $34.00 USDRegular priceUnit price per -
Heirloom Extra Virgin Olive Oil 32oz
Regular price $68.00 USDRegular priceUnit price per
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.