Cooking Staples

Nabali Olive Oil comes from indigenous olive trees cultivated across Palestine using agricultural traditions passed down over millennia. The Nabali variety traces its name to the ancient Canaanite city of Napoli, known today as Nablus, and is the genetic origin of the Arbequina olive grown widely in Spain and Italy. Nabali olive oil is smooth and delicate, with sweet, fruity notes, making it a household staple for dressings, drizzling, and everyday use.

Rumi Olive Oil is produced from ancient Surri olive trees native to Palestine, many of which are between 1,000 and 2,000 years old. The name Rumi reflects the tree’s Roman-era heritage and long-standing cultivation. Rumi olive oil is Canaan’s most complex oil, offering layered flavors that move from fresh and fruity to tangy, with a balanced bitterness and a peppery finish.

Together, these two oils represent the foundation of Palestinian olive oil use, one for everyday cooking and one for deeper flavor and finishing.

Use Nabali for sautéing, salads, and finishing dishes at the table.

Use Rumi for dipping with bread and for everyday cooking.

Keep both on hand and choose based on the stage of cooking rather than the recipe.

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Products are produced in Palestine and shipped from the United States.