The olive juice

CULTIVARS &
REGION OF PRODUCTION

RUMI, NABALI
KFARAT, IRBID, JORDAN

ORGANOLEPTIC*

RICH & ROBUST FRUITY, PEPPERY

AVERAGE ACIDITY

0.1-0.5% (HISTORICAL)

Discover the exceptional taste of our Extra Virgin Olive Oil, a premium cold-pressed oil that embodies the rich heritage of Kfarat region, nestled in the heart of Jordan. Sourced from the time-honored Rumi and Nabali olive cultivars, this oil offers a truly rich and robust flavor profile that is both fruity and peppery, making it a perfect addition to a variety of dishes.

With an average historical acidity range of just 0.1-0.5%, this extra virgin olive oil exemplifies superior quality, preserving the natural flavors of the olives while ensuring a smooth, balanced taste. The low acidity is a testament to the meticulous care taken in its production, resulting in a refined oil that enhances everything from salads and dressings to marinades and grilled meats.

Hand-harvested and crafted in one of the world’s most ancient olive-growing regions, this oil not only reflects the rich, agricultural heritage of Jordan but also promises a sensory experience that’s both bold and delicate. Elevate your culinary creations with the unmatched taste of Rumi & Nabali Extra Virgin Olive Oils—where tradition meets excellence.

* The volatile components present in an olive oil will affect its taste. The presence of flavor compounds in olive oil is closely related to its sensory quality. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma.

Phenolic compounds also play a significant part in the flavor of olive oil. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit.