Estate grown and bottled extra virgin, single olive variety oil is the best olive oil.

It is not produced in bulk, and is the equivalent of a fine, estate bottled wine.

Our oil is from the Suria variety olives, grown in the foothills of the Carmel Mountains. They are grown organically, but because of the non-organic farming neighbours, do not have organic certification.

It takes about 5 kilos of olives to produce a litre of oil, and each olive tree can produce around 3 to 4 litres of oil.

To produce the best quality oil, the olives have to be rushed from the tree to the press. Our olives are taken straight from tree to the mill for pressing. (The quicker the pressing, the better the quality of oil).

Also critical is the temperature at which the olives are pressed: hence the accolade "cold pressed", which means the temperature during extraction has not exceeded 30 degrees.

Extra virgin olive oil is the highest quality. For those interested in chemistry, this means an oleic acidity level of less than 1% (though this traditional measure of a top quality oil is less reliable these days when blenders are adept at reducing acidity by artificial means).

Profits from Peace Oil are used to support peace and reconciliation work in the Middle East