This is one of the most frequent questions I get when selling at markets.
There are two equally important dimensions to Palestinian olive oil's significance. First is the relationship Palestinians in the diaspora have with their ancestral land. Second are the traditional harvesting techniques and unique compounds—particularly polyphenol antioxidants—that distinguish Palestinian olive oil from others.
Connection to the Land
Palestinians have been cultivating the land for thousands of years, with farming deeply embedded in cultural identity. My mother's family, for example, were prominent orange farmers in Jaffa until they lost everything overnight. Now, whenever I see oranges labeled "product of Israel" in stores, my stomach twists. I wonder if they came from trees my great-grandfather and his brothers planted. Ironically, these oranges are still marketed as "Jaffa oranges" today—an example of how agricultural heritage can be appropriated along with land, as the name derives from the Palestinian port city of Jaffa (Yafa in Arabic).
Feeding people my family's recipes is all I want to do during these difficult times. It's my way of processing the pain of over a century of injustices, stolen land, and appropriated cuisine rebranded as "fusion" or "Israeli" food. I've encountered the traditional "salata falahi" (peasant's salad in Arabic) marketed as "Israeli chopped salad." I can't help but chuckle at the irony in elevating a simple peasant dish to national status for a country established on land taken from the very farmers who cultivated these ingredients for generations: cucumber, tomatoes, onions, mint, lemons, and olive oil.
But I digress. Let's return to the olive oil.
The beautiful thing about Palestinian olive oil is this: YOU CAN ACTUALLY BUY IT. Purchasing Palestinian olive oil is a way to celebrate the olives harvested and pressed by Palestinian landowners. It creates a tangible connection to roots and heritage while supporting economic opportunity and resistance for families in Palestine today.
These families overcome tremendous obstacles to tend their groves—including harassment from settlers in the West Bank and burdensome taxes and shipping fees imposed by Israeli authorities (and perhaps the US now).
While I cannot buy Jaffa oranges from Palestinian-owned farms, I can buy Palestinian olive oil. And you better believe I'll purchase as much as I can.
Polyphenol Antioxidants
Now that we understand the emotional and psychological attachment to Palestinian olive oil, we also need to discuss why this olive oil is of such high quality.
Palestinian olive oil is harvested earlier in the season and using traditional farming practices that have been passed down for generations, which prioritize quality over quantity. The groves use low-intervention farming that relies on rain water rather than irrigation and avoids the use of chemical fertilizers or pesticides.
Because the trees are rain-fed rather than irrigated, it creates stress conditions that cause the olives to produce higher levels of protective compounds, specifically polyphenol antioxidants.
Polyphenols are antioxidants that give olive oil its characteristic peppery and bitter notes. (Ever noticed how olive oil can create a burning sensation on your throat? You can thank polyphenols for that bite and burn.)
Research published in the Journal of Agricultural and Food Chemistry found that Palestinian olive oils contain up to 800 mg/kg of total polyphenols, significantly higher than many commercial European oils that average 100-250 mg/kg.
At the risk of going too deep, I wanted to share three types of polyphenols in Palestinian olive oil and their primary benefit:
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Oleocanthal: Known for its anti-inflammatory properties similar to ibuprofen
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Oleuropein: Offers protection against heart disease and oxidative damage
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Hydroxytyrosol: One of the most powerful antioxidants found in nature
Higher polyphenol content also translates to a longer shelf life. While industrial oils might lose their beneficial properties within months, properly stored Palestinian olive oil can retain its health benefits for 18-24 months.
Many trees in Palestine are also centuries old—some dating back 1,000+ years—with deep root systems that access diverse soil minerals, enahancing the oil's nutritional benefits.
When you choose Palestinian olive oil, you're not just supporting Palestinian farmers—you're also investing in your health and longevity as consuming high-polyphenol olive oil has been linked to improved cardiovascular health, reduced inflammation, and protection against certain cancers.
Some of my friends joke that their mothers and grandmothers use olive oil to resolve any ailment, but it seems like those olive oil traditions might have been onto something all along.
At Zeena Bakery, we use Palestinian olive oil in our focaccia and date maamoul. In fact, it's the only olive oil we use in any recipe that calls for it, and we are proud to share this exceptional ingredient with you.
*Thank you to my dear friend, Aseel, for the beautiful pictures of olive trees and olive groves in Palestine.