THE NATIONAL OLIVE OIL OF ISRAEL

"Types of Olives from Israel"

  "The Bernea Olive"

The Bernea olive was invented by Israeli olive and agricultural Professor Shimon Lavie. This Olive was born the offspring of Israeli olives selected for quality purposes and high oil production. The tree itself is suitable for mechanical harvesting and is less sensitive to Peacock Eye disease. This variety bears fruit at an early stage, and from its third year bears a full yield. An additional advantage – Banea produces very delicate oil which is very durable under normal storing conditions. The Barnea has a 20% oil content, grows quickly and has qualities similar to the Picuel variety, the main Spanish oil producing variety.

"The Maalot Olive"

The Maalot olive was recently created at the Volcani Intitute of agriculture with the intention of being resitant to Peacock Eye disease however the olive is too small, on the verge of feasibility: slightly more than 2 grams. Good fertility levels, good taste. Olive Oil is similar in quality to that of Barnea.

"The Manzanillo Olive"

The manzanillo is not used for olive oil it is used exclusively as a food item or condiment. When the olive ripens and the pit is removed, they need to be preserved in the Spanish style. Quality deteriorates if the olive is preserved in the Mediterranean style. This variety is ideal for preserving olives without the pit. Suitable for green and black olive preserves.

"The Musan Olive"

The Musan or Muhsan Olive is a small olive that has little resistence to certain agricultural conditions and yields low oil. Similar to the Manzanillo olive it is only used as a food item or condiment.

"The Nabali Olive"

This variety responds to improved cultivation conditions and techniques. Especially impressive is the Muhsan sub-variety – originating on the West Bank of the Jordan River, cultivation in Israel began after the Six Day War. The Muhsan olive is an enhancement of the Nabali variety. It is strong, takes root easily, has larger fruit and is suitable for eating. Nabali Baladi and Muhsan are  cultivated extensively using advanced irrigating technology. This variety’s share of the olive market is constantly increasing.

"The Souri Olive"

The Souri a.k.a. Zuri is the main variety in Israel, cultivated mainly in the Galilee area.
This variety can be cultivated in arid areas and in shallow soil, but has a relatively low yield and is sensitive to Peacocks’ Eye disease. The oil has a rich aroma and taste but has low preservation capacity. It is difficult to extract quality oil from this variety because of its high level of acidity.