Superior Olive Oil - Souri

Olive Oil from Syrian olives - a distinctly fruity aroma prone to sharpness and bitterness.

Probably the oldest olive in the world.
The first species are cultivated and it even happened here in the area of ​​Israel and Lebanon.
One of the most common varieties in the Middle East and the most common in Israel is also the one that dominates the cultivation of olives in the land without irrigation and treatment. The variety is characterized by a great variety of tree shows and ranges from trees that live completely to tall trees with a broad central stem and a spreading and open landscape. It is not very suitable for advanced harvesting methods and its high sensitivity to the peacock, tiger's eye, and olive fly in addition to very high gradations makes it unpopular in intense vineyards.
By the way, Syrians are a jumble of the word Tzuri, meaning the origin of the strain of a siege in Lebanon rather than Syria.
The olives are slightly elongated with a spicy tip, medium in size, and very suitable and very common in pickling. Souri oil is the most widely used in the country, most of it from vineyards, and as a result, it has a dominant and highly concentrated name for its flavors. This name is, of course, partially correct and limited only to oil coming from a vineyard. In intense vineyards, the oil tends to be significantly more gentle and "more user friendly".
Its oil percentages are high and easily pass 20%. The oil has a pronounced fruity aroma and when you taste the oil you can really imagine an olive (fruit) in a liquid state. The oil is characterized by sharpness and bitterness that can be gentle or dominant, depending on the shape of the tumor. The oil has a high percentage of oleic acid and is considered the oil that retains its flavors over time.

750 ml - gross weight 815 gr

Ingredients

Acidity level: 0.38%
Polyphenols: 351 mg/kg