Palestinian olive oil — from the ancient olive groves of the West Bank, many of which are thousands of years old — occupies a cultural and culinary role that no other ingredient can match. It is simultaneously a staple (used at every meal), a cultural symbol (the olive tree as the symbol of Palestinian presence on the land), and a technical ingredient whose quality determines the success of every preparation that uses it.
- **Extra-virgin Palestinian olive oil:** The standard for all table use, dipping, dressing, and finishing. Its peppery, slightly bitter, grassy character (from high polyphenol content) is the foundation of Palestinian cooking's flavour. - **The polyphenol content:** Palestinian olive oil, particularly from early-harvest olives (harvested green), has among the highest polyphenol concentrations of any olive oil in the world. These polyphenols are both the health compounds and the source of the peppery, slightly bitter finish that distinguishes genuinely quality olive oil from refined or old oil. - **Cooking olive oil:** For high-heat cooking, refined olive oil (or a combination of refined and extra-virgin) is used. The smoke point of extra-virgin Palestinian olive oil is lower than many assume — above 200°C the aromatic compounds that make it special begin to break down. - **The morning ritual:** Za'atar wa zeit — good olive oil poured into a shallow dish, za'atar scattered on it, eaten with flatbread. This is the quintessential Palestinian breakfast and the simplest expression of the olive oil's quality.
Zaitoun