Israel’s Signature Oils
Olives have grown in the land of Israel since antiquity, but its modern oil industry is young, technical and quietly ambitious. Here’s what gives Israeli olive oil its character, and the varieties behind it.
Old roots, new industry
Few places have a deeper olive past — ancient presses and the very name Gethsemane (“oil press”) sit in this landscape. Yet today’s industry is strikingly modern: research-driven, irrigation-smart and built for a hot, dry climate. Growers lean on the workhorse Mediterranean varieties — especially Spanish-origin Barnea (a local selection) and Picual, alongside the native Souri (also called Suri), an ancient regional olive prized for robust, peppery oil and table use.
A style of its own
The result is generally a fresh, green, assertive oil — early-harvest, high in polyphenols, with grassy and peppery notes. Souri-based oils in particular carry real bitterness and pungency, the marks of an oil built to last. Boutique producers and kibbutz mills have pushed quality hard, winning international awards out of proportion to the country’s small output. It’s a reminder that climate and know-how, not just famous flags, make good oil.
Look for single-variety Souri or Barnea oils with a recent harvest date for the truest taste of the region — fresh, green and peppery. As ever, the harvest date and a clear origin tell you more than any label flourish.
Part of the olives101 country guides.