Description
Eliad Holy Land Olive Oil is housed on rich basalt lands in the northern Holy Land.
Olive trees have been growing there for thousands of years; the remnants of ancient oil presses from various historical periods still dot the landscape, testifying to how perfectly suitable the geographical region is for olive cultivation.
Eliad Holy Land Olive Oil treats the olives with extreme care: they are not made to wait between stages throughout the process. The result, by means of cold pressing and a single extraction, is Extra Virgin Olive Oil of extremely low acidity. Eliad oil bears a seal of quality from the Plant Council’s olive department.
Koroneiki – originating from southern Greece. Its fruit is small and the oil produced from it has a delicate, mild flavor.
Arbequina – a Spanish variety that spread to Andalusia from the Holy Land in the 17th century. Its oil is mild, free of sharpness and bitterness.
Askal – a very high-quality strain of olive developed in the Holy Land, whose oil is pungent, aromatic and slightly bitter.
