Palestinian nabali olive oil, from the native olive tree of Palestine, is characterised by its distinct personality, robust aroma, and medium fruity flavour. It has a peppery bite and a hint of bitterness (a desirable trait) that disappears as the oil ages over time. Once you have tried olive oil from Palestine, most other olive oils appear bland by comparison. Nabali olive oil from Canaan Fair Trade is certified organic, cold pressed and certified fair trade. It is harvested and pressed in October and November and comes from the orchards in the West Bank areas of Jenin, Nablus, Salfit and Ramallah.
Zatar and Nabali Olive Dipping Oil
Zatar is an aromatic dried and ground herb mix of wild thyme, roasted sesame seeds, sumac and salt. It is served simply with bread and olive oil for breakfast in Palestine – although you can eat it anytime you wish. Dip your bread in nabali olive oil and then the zatar – delicious! You can add a little bit of labneh (thick yoghurt) or goat’s cheese to this combination too.
Zatar and Nabali Olive Oil Toasted Bread
Another way to enjoy the taste of zatar and nabali olive oil is to make a type of pizza bread. Make a loose paste of olive oil and zatar and brush it over flat bread (you could use Turkish bread, pita bread or a pizza base) and grill for a few minutes. Bread baked with a zatar topping is available in bakeries throughout Palestine. Crumble some feta cheese on top before grilling, if you are in the mood.
- 1 crusty loaf of good quality bread, sliced in 1/2 inch slices
- 3 to 5 ripe tomatoes, chopped
- 1 bunch rocket
- 1 can white (cannellini) beans, rinsed and drained
- 1/2 bunch basil, chopped roughly
- 2 tbsp fresh lemon juice or balsamic vinegar
- 120gm crumbled feta cheese
- 1/4 to 1/2 cup nabali olive oil
- Salt and pepper to taste
Preheat oven to 190°C. Pour 1/4 cup olive oil on a flat plate. Dip each slice of bread into the oil to coat both sides and place slices on a baking tray. (Add more olive oil to the plate as needed.) Toast in the oven for about 10 to 15 minutes, until nicely browned. When the slices have cooled a bit, cut each slice into cubes. In a large salad bowl, toss the bread, chopped tomatoes, rocket, beans, and basil with the lemon juice or balsamic vinegar. Add the feta cheese and salt and pepper to taste. Add some more olive oil.
Olive Harvest Tapenade
- ó cups green olives, pitted
- 3 tbsp nabali olive oil
- .5 cup chopped parsley
- 1/3 sweet red bell pepper – seeded with ribs removed and chopped
- ó tsp black pepper
- 3 anchovy fillets, drained and mashed with a fork
- 1 tbsp capers
- 2 cloves finely chopped garlic
- 1 tbsp fresh oregano finely chopped
Coarsely chop the ingredients or blend in a food processor. Spoon over pieces of fresh bread or use as a dip.
Please enjoy these tasty recipes.