Olive trees and olive oil

Palestinian olive oil is delicious. It’s rich, it’s green, it’s grassy, it’s all sorts of words one normally associates with the tasting of fine wines. So why does no one, really, know about it outside Palestine? Why is the terrain of extra-virgin olive oil generally held to be Italy, or Greece, or Spain?

The answer lies in logistics – more particularly, the logistics of getting to be a well-known product in an export market. It’s about marketing, selling, pricing and all sorts of other practical factors. But if out-and-out quality were the judge in a simple blind taste test of ‘which olive oil really knocks your socks off’, a lot more people would know a lot more about Palestinian olive oil.