The cultivation of these fruits in Israel dates back thousands of years, and the olives themselves are known for their exceptional flavor. Olive trees, their fruit, and the oil produced from them have long played a significant role in everyday life in the region. For nearly 8,000 years, olives (also known as “zayit”) have been a staple of the Mediterranean diet, while olive oil has been used in cooking, lighting, medicine, and religious rituals.
By the time of Roman rule over Judea, olives had become one of the staple foods—even for the poorest segments of the population. The famous Mount of Olives, a ridge stretching from north to south opposite the eastern wall of Jerusalem’s Old City across the Kidron Valley, has been covered with olive groves since ancient times, which is how it received its name. The Garden of Gethsemane, located on its slopes, has also been home to olive trees for centuries—some of which still grow there today.
Today, Israel is home to around 120 olive presses, producing between 6,000 and 10,000 tons of olive oil annually. Historically, the olive harvest season was always considered a festive time. In recent years, Israel has revived this tradition: in late autumn, olive harvest festivals and events take place across the country. On olive plantations, farmers and tourists gather olives together; in traditional presses, visitors can observe oil production methods that have been used for centuries, followed by tastings of this precious “liquid gold.”
Restaurants join the celebrations by serving special dishes featuring olives and olive oil. Concerts are held in forests and groves, and visitors can take part in workshops where they learn to marinate olives using ancient techniques, as well as to produce various goods such as soap and perfumes using olive oil.
Olives in Israel are truly exceptional—there is even a nationwide competition to determine the best-tasting varieties. Many believe they rival the famous Spanish and Greek olives in quality and flavor.
Olives are widely available both in shops and in open-air markets, where they are often sold by weight.
Connoisseurs are often impressed by one of Israel’s best-kept secrets—the outstanding quality of its olive oils. They are considered more aromatic, with a distinctive and complex flavor profile compared to many European oils.
Olive oil produced between November and January using the cold-press method is regarded as the most beneficial. It often appears slightly cloudy due to natural sediment from the pressing process, which is rich in nutrients.
Olive oil can be purchased in shops, markets, or directly at olive presses. It is typically sold in metal tins starting from one liter and above, making it convenient for transporting in luggage.