Olive Trees and Olive Oil in Israel: Interesting Facts

Olive trees have been cultivated in Israel for over 6,000 years, making them one of the oldest agricultural staples in the region.
The olive tree is mentioned dozens of times in the Bible, symbolizing peace, prosperity, and divine blessing.
The Mount of Olives, overlooking Jerusalem, is named after the olive groves that covered it in ancient times.
Ancient olive oil was used for anointing kings, lighting menorahs in the Temple, and healing purposes.

Suri (Syrian): One of the most popular and ancient olive cultivars, believed to have originated in the region over 3,000 years ago.
Barnea: A modern Israeli variety bred for high yield and disease resistance, known for its mild, fruity taste.
Nabali Baladi: A traditional Palestinian variety, known for its rich, strong flavor.
Coratina & Picual: Imported varieties adapted to the Israeli climate.

Some olive trees in Galilee and the Golan Heights are estimated to be over 1,000–2,000 years old.
The ancient olive trees in the Arab-Israeli village of Deir Hanna are among the oldest in Israel, producing olives for centuries.

Archaeologists have discovered thousands of ancient olive presses across Israel, dating back to Canaanite and Roman times.
Traditional cold-press methods are still used in some villages, producing high-quality extra virgin olive oil.
Some olive presses use stone crushing methods, similar to those used thousands of years ago.

Israel produces about 16,000–18,000 tons of olive oil annually, with 90% being extra virgin quality.
Organic and boutique olive oil brands have gained international recognition, winning awards in global olive oil competitions.
Olive oil festivals occur in November and December during the harvest season, with events in the Galilee, Jerusalem, and the Negev.

Olive trees in Israel have adapted to survive in semi-arid conditions, with deep root systems to access underground water.
Some trees are self-rejuvenating, meaning even if they are cut down, they can regrow from their root system.

Za’atar and olive oil: A staple breakfast dish where pita is dipped in olive oil and then in za’atar (thyme-based spice blend).
Labneh with olive oil: A popular creamy cheese spread served with fresh olive oil.
Olive oil is a major ingredient in Israeli salads, hummus, and traditional Middle Eastern dishes.

Israeli researchers have developed new irrigation techniques to enhance olive oil yield while using minimal water.
Studies from Israeli universities suggest that olive oil from the region has particularly high antioxidant properties due to the unique climate.
High-tech AI-powered olive harvesting is being tested in modern Israeli farms.