Cold-pressed extra virgin olive oil from the ancient terraced groves of Ajloun, famed across Jordan for its low acidity and peppery finish. The traditional 16-liter tin is the cornerstone of every Jordanian household pantry through the year.
A single-origin extra virgin olive oil from the green hills of Jerash, bottled in dark glass to protect its fresh, grassy aroma. Perfect for drizzling over hummus, labneh, or a morning plate of za'atar and bread.
750 mlHand-cracked green Nabali olives cured the Jordanian way with lemon, garlic, and chili, kept firm and tangy in brine. The most beloved table olive on any Levantine breakfast spread.
1 kgWhole black olives dry-cured with coarse salt until wrinkled and intensely flavored, with no brine added. A staple of village pantries, delicious chopped into salads or eaten alongside cheese.
1 kg
