Nestled in the Mediterranean region, Israel boasts a rich agricultural heritage dating back thousands of years. Among its renowned produce, Israeli olives and olive oil hold a special place, reflecting the country’s historical connection to the land and its profound significance in culinary traditions. In this blog post, we explore the story behind Israeli olives, the vibrant olive oil industry, and the cultural significance of this precious fruit.
A Brief History of Israeli Olives
The cultivation of olives in the land of Israel can be traced back to antiquity, with evidence dating as far back as 5000 BCE. Ancient civilizations, including the Canaanites, Phoenicians, and Israelites, recognized the value of the olive tree and its fruit. The olive branch became a symbol of peace, and olive oil played a pivotal role in religious rituals, such as anointing kings and priests.
Among the many ancient olive trees dotting the Israeli landscape, the village of Deir Hanna in the lower Galilee boasts a true marvel – an olive tree believed to be over 900 years old. This venerable tree stands as a living testament to the enduring bond between Israelis and their cherished olives.
Olive oil holds profound significance in Jewish culture and history. During biblical times, it was the sole fuel used in the seven-branched menorah and later in the permanent Temple in Jerusalem. Obtained from the very first drop of a squeezed olive, this sacred oil was consecrated for use by priests and stored in special containers. Additionally, olive oil was used to anoint the kings of the Kingdom of Israel, with the tradition commencing with the anointing of King David.
Olive pits discovered in Israel dating back 6,000 years are a testament to the enduring legacy of olives in this ancient land. The roots of Israel’s olive oil industry run deep, with evidence of olive cultivation dating back millennia. However, it was in the early 1990s that the first seeds of the modern olive-oil industry were sown. Since then, the industry has blossomed, with approximately 81,000 acres of olive orchards spanning the country.
Presently, Israel produces around 16,000 tons of extra-virgin olive oil (EVOO) annually, harvested from these thriving orchards. Most of this olive oil is consumed domestically, fueling the nation’s love for the Mediterranean diet. However, about 1,000 tons find their way to international markets, with the United States being a significant importer.
The diversity of Israeli olive oil production lies in the coexistence of traditional and modern orchards. While at least 10,000 tons of olive oil come from modern orchards, the rest is lovingly cultivated by family-run and traditional orchards maintained by both Arab and Jewish farmers. This rich tapestry of olive cultivation stretches from the northern town of Metulla, bordering Lebanon, to the southernmost city of Eilat.
The value of olives can be measured by the olive oil they produce. It takes approximately four to six kilograms of olives (equivalent to about 1,000 individual fruits) to fill a one-liter bottle of olive oil. Incredibly, Israelis consume about 2.5 kilograms of extra-virgin olive oil per person each year, showcasing the importance of this golden elixir in their culinary traditions.
Types of Israeli Olives
Israel’s diverse climate and topography offer an ideal environment for cultivating various olive varieties. Some of the most common types grown in the region include:
Souri: Also known as the “Syrian” or “Nabali” olive, this variety is widely used for table olives and olive oil production. It is one of the oldest varieties cultivated in the region.
Barnea: This is a modern Israeli variety, developed to be disease-resistant and suitable for both table olives and olive oil production.
Picholine: Originating from France, the Picholine olive has adapted well to the Israeli climate and is favored for its tangy flavor, often used for pickling.
Kalamata: Although not native to Israel, the Kalamata olive is also grown in some regions due to its popularity worldwide.
Olive Oil Production in Israel
In the sun-kissed fields of Israel, olives are nurtured with a unique irrigation method that not only benefits the environment but also enhances the quality of the fruit. The secret lies in irrigating these olive trees with a carefully treated combination of salty and purified wastewater. This ingenious approach not only minimizes the need for fertilizers but also ensures that the olives grow to perfection without compromising their taste and aroma.
The process of olive harvesting in Israel is a precise art, with farmers meticulously timing the picking of the olives to maintain their optimal ripeness. The olives are never left to over-ripen on the trees, ensuring that they are harvested at the ideal stage, rich in oil content, and ready for easy extraction. The prime time for olive harvesting in the Mediterranean, including Israel, typically spans from October to December. The process commences as the olives start ripening in October, and it concludes before the frost begins to descend in December, which could lead to over-ripening.
The variety of olives grown in Israel yields a diverse range of flavors, making Israeli olive oil a true delight for discerning palates. The Israeli Ministries of Agriculture and Health exercise careful supervision over every step of olive oil production, guaranteeing consistent quality and purity in each bottle of Israeli olive oil. It is noteworthy that olive oil is the only food item in the world subject to trade regulations that evaluate its taste and aroma. For olive oil to be labeled as extra virgin or virgin, it must meet strict regulations and exhibit no essential defects, while possessing positive attributes as defined by the regulations.
Visiting Israel’s Olive Oil Industry
Israel’s olive groves offer a captivating experience for enthusiasts and curious visitors alike. Throughout the Galilee and Golan Heights, you’ll find boutique olive oil producers open to the public, welcoming you to partake in olive oil tastings, witness the production process, and take home exquisite olive oil from their stores. However, the adventure doesn’t end with olive oil producers. Israel boasts a selection of cosmetics companies that embrace the natural goodness of olive oil as the focus ingredient in their beauty products.
If you happen to visit Israel in November, you’re in for an extra treat – the annual Olive Branch Festival. This lively event invites visitors to witness olive pressing, partake in olive picking and bottling, and engage with diverse ethnic communities within the industry. Delight in food tastings, join free tours and embark on guided hikes through stunning olive groves. Keep in mind that the festival dates vary each year, and for specific workshops and tours, reservations must be made in advance.
For those who just want to buy the finished product, the best place to do it is in one of Israel’s markets.
Conclusion
Israeli olives and the thriving olive oil industry are a testament to the country’s deep-rooted agricultural heritage. From their historical significance to their place in modern culinary practices, olives and olive oil remain an integral part of Israeli culture. As this precious fruit continues to be cherished and celebrated, the industry’s commitment to sustainability ensures a bright and flavorful future for the Israeli olive oil tradition.
