jordanian olives

Olive Oil and Jordanian Olives

Olive oil is an integral part of Jordanian cuisine, adding an irresistibly delicious touch to dishes of all sorts. But in order to produce superior-grade olive oil, one needs a basic knowledge of some technicalities.

Different oil extraction techniques impact on the physical-chemical characteristics of the produced oil. Ayoub, S. and Qrunfleh, M. 2006a.

Early Life and Education

Olive trees have always been an integral part of Rabadi’s life and that of many Jordanians alike, serving as source of livelihood and way of life for hundreds of generations.

Archeological evidence demonstrates that Olea europaea was among the earliest fruit trees domesticated for domestication, dating back 6000 – 5000 BC in Teleilat Ghassul north of the Dead Sea in modern-day Jordan. These olive stones show evidence of cultivation dating back even earlier!

Ziad Bilbeisi represents the fifth generation of his family to run Al Maida Farm, a boutique farm in northern Jordan which produces some of the highest-grade olive oil. Alongside his wife Amelia, Ziad produces extra virgin olive oil using Spanish Arbequina and Arbosana olive trees as well as indigenous Nabali and Baladi varieties from Nabali and Baladi trees – their oil received a bronze medal at last year’s London International Olive Oil Competition!

Professional Career

Jordanian Olive Products Exporters Association (JOPEA) works to improve the quality of Jordan’s olive production and promote it internationally. Furthermore, they support communities affected by Syrian refugee influx while also helping local olive producers increase productivity.

Rabadi makes sure to point out that Amman’s urban trees are also flourishing; even those planted among paved streets or among concrete surroundings thrive despite pollution or traffic, showing their resilience as plants.

Tourists are invited to experience this centuries-old tradition in various locations around the country. However, for an authentic experience it’s wise to make plans in advance.

Achievement and Honors

Olive oil is one of Jordan’s primary economic assets and an integral component of its culture, used for cooking various local dishes – most notably mansaf – as well as desserts and sweets.

Scientific discoveries at NARC researchers revealed an ancient cultivar named “Mehras”, capable of withstanding desert conditions and being grown together with two Jordanian universities. According to Nizar Haddad, director general of NARC, its name reflects its history; three people can encircle its trunk as it stands today using three arms as protection.

Jordan offers visitors an exciting harvest season experience and authentic cultural exploration if planned in advance. The experience will be rewarding and authentic!

Personal Life

Jordanian olives are among the world’s most prized crops. Cultivated throughout Jordan’s fertile regions, these olives are known for their high oil content and distinguished organoleptic characteristics – including having an aroma and flavor distinct from European varieties.

Olive groves are an integral part of both a nation’s heritage and cultural identity, as they hold religious significance for both Christians and Muslims alike. Olive trees (Olea europaea) can last for generations with minimal maintenance requirements – even without direct sunlight exposure!

Ziad Bilbeisi began growing olives as a hobby in 1992, quickly turning it into his passion and eventually leading the Jarrar Group of companies with multiple olive farms throughout Jordan’s pristine lands.

Net Worth

Olive oil provides an income source to over 84,000 Jordanian families. Most olive farms in Jordan are small and multipurpose, growing both table olives and olive oil on one farm. Furthermore, farmers often cultivate olives using traditional farming techniques with limited fertilizers or pesticides used resulting in lower production costs overall.

Bilbeisi farmers cultivate an assortment of Spanish Arbequina and Arbosana trees as well as Nabali and Rasie’ olives from their own area, enabling them to produce oils with different organoleptic qualities for sale in their farm shop and distributed to top restaurants throughout Lebanon.

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