The Mediterranean basin — cradle of some of the world’s finest olive oils — is home to a rich tapestry of olive-growing cultures, from the groves of Greece and Italy to Spain and Tunisia. Each country brings its own history, olive varieties, and time-tested techniques to the table. But amid these renowned producers, one lesser-known origin is beginning to shine more brightly on the global stage: Lebanon. A small country with a deep-rooted olive-growing heritage, Lebanon offers a flavor profile that’s bold, complex, and unmistakably different. So, what sets Lebanese olive oil — like Zejd’s — apart from its Mediterranean counterparts? The answer lies in a rare combination of indigenous olive variety, diverse terrain, distinctive climate, and time-honored practices— all of which converge to produce an oil with an identity entirely its own. The Souri Olive: Lebanon’s Signature Variety At the heart of Lebanese olive oil is the Souri olive — an ancient cultivar native to the region and predominant across the country. Prized for its rich, fruity profile, the Souri variety often reveals layered notes of pepper and pleasant bitterness, indicating high levels of antioxidants and polyphenols. This distinctive flavor sets it apart from other famous Mediterranean varieties:
- Italy’s Frantoio yields grassy, slightly nutty oils.
- Greece’s Koroneiki offers sharp, green fruitiness with high pungency.
- Spain’s Arbequina tends to be mild, smooth, and buttery.
Souri, by contrast, delivers a more robust, full-bodied oil — one that reflects the variety’s unique genetic identity and its deep connection to Lebanon’s ancient agricultural landscape. A Landscape of Flavor: Lebanon’s Terrain and Climate Lebanon’s topography is remarkably diverse for such a small country. Olive trees flourish across coastal plains, terraced hillsides, and mountainous valleys — each zone offering distinct microclimates that shape the oil’s character. At higher elevations, cooler temperatures and slower ripening allow olives to develop greater aromatic depth and flavor complexity. In many groves, limestone-rich soils add a subtle minerality and structural elegance to the oil. This mosaic of terrain and climate gives rise to oils that are often more nuanced, expressive, and layered than those from flatter, more homogenous olive-growing regions like southern Spain or northern Africa. Each grove — and even each harvest — offers subtle variations, shaped by its unique growing conditions. Tradition Meets Sustainability In Lebanon, olive oil is not mass-produced — it’s cultivated with care, tradition, and deep respect for the land and the people who tend it. Most groves across the country are still farmed using extensive, low-impact methods. Trees are allowed to follow their natural rhythms, with minimal chemical intervention, no artificial irrigation, and hand-harvesting still widely practiced. This approach fosters deeper root systems and yields more nutrient-dense, flavorful fruit. Unlike high-density, intensively managed olive farms found in other parts of the Mediterranean, Lebanese groves are typically spaced out, rainfed, and managed without heavy machinery — preserving soil health and biodiversity. When it comes to oil production, Lebanon maintains a balance between heritage and innovation. Traditional cold pressing techniques — which gently extract oil without heat — are still in use, now complemented by modern cold extraction technologies that improve purity, consistency, and efficiency. This evolution is helping raise both oil quality and yield, without compromising flavor integrity or nutritional value. In every sense, Lebanese olive oil is more than a product — it’s a legacy, crafted with generational skill and environmental responsibility. The Flavor: Bold, Fruity, and Complex The result of it all? A distinctly bold and complex oil that stands apart. Lebanese olive oil is known for its fruity, full-bodied profile, with a balanced bitterness and peppery finish — natural markers of freshness and high polyphenol content. In the kitchen, it’s a versatile standout that elevates both traditional and contemporary dishes:
- Drizzle it over fresh vegetables, tabbouleh, or labneh.
- Pair it with grilled meats, seafood, or roasted vegetables.
- Or simply savor it as a dip with warm bread and a pinch of za’atar or sumac.
This is more than just a cooking oil — it’s a finishing touch, a flavor enhancer, and a true expression of Lebanese culinary identity. A Taste of Lebanon, a World Apart In a Mediterranean landscape renowned for olive oil excellence, Lebanon stands out as a coveted niche origin — defined by its prestigious terroir, artisanal heritage, and sustainable traditions. Every bottle of Lebanese olive oil is a sensory journey, telling the story of sun-drenched Souri groves, the character of the land, and centuries of care. Ready to taste the difference? If you’re looking for a truly different olive oil experience — one rich in flavor, quality, and heritage — we invite you to explore Zejd. Every drop is a pure reflection of Lebanon’s terroir and savoir-faire. Discover Zejd’s curated collection of conventional, early harvest, organic, and infused extra virgin olive oils — each one crafted with purpose, rooted in tradition, and made to be savored. Taste the land. Taste the legacy. Taste Zejd.
