Extra virgin olive oil from Jordan’s ancient Roman olive trees, in one 4.5 L tin.
Pay online by card: 172,900 IQD43% off in total
4.5 liters · 38,422 IQD per liter when you pay online
Free delivery to your doorFrom Jordan to Iraq in 3 days
40,444 IQD per liter
You save 122,000 IQD on every tin
172,900 IQD with Visa or Mastercard, an extra 5% off
A first-grade extra virgin olive oil from distinguished Jordanian groves, where ancient Roman olive trees grow on rainfall, not irrigation. One generous 4.5‑liter tin for the family table, or to give.
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From Jordan’s enduring olive-growing traditions comes an oil shaped by the land, the seasons, and generations of agricultural knowledge. The olives come from distinguished Jordanian groves with ancient Roman olive trees, grown the Ba'li way: rain-fed and non-irrigated.
Keep the tin tightly closed in a cool, dark place, away from the stove. For everyday use, pour some into a glass jug or bottle and refill it from the tin as you go.
Delivery is free. Your tin ships from Jordan and arrives at your door in Iraq in 3 days. We call to confirm before dispatch. Pay by Visa or Mastercard for an extra 5% off, or pay cash on delivery.
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We call to confirm, then ship from Jordan to your door in Iraq, free, in 3 days.
From Jordan’s enduring olive-growing traditions comes an oil shaped by the land, the seasons, and generations of agricultural knowledge.
Olives have grown on this land since antiquity. Some Jordanian groves still keep trees from the Roman era, their trunks twisted and hollowed by centuries of wind and harvest. Our oil is sourced from distinguished groves where trees like these still stand.
Every tin comes from Jordanian groves and is produced in Jordan.
The trees drink winter rain instead of routine irrigation, the traditional Ba'li way.
Sourced from distinguished groves where olive trees from the Roman era still stand.
A premium, first-grade extra virgin olive oil, selected with care.
In Jordan, the oldest olive trees are known as Roman olives. Some are believed to be more than 2,000 years old, dating back to Roman rule, and they still bear fruit. Our oil comes from distinguished groves where these trees still stand.
Some of Jordan’s Roman olive trees are believed to date back to Roman rule, and they are still harvested today.
Jordan’s National Agricultural Research Center counts these trees among the oldest olive genotypes in the Mediterranean.
Many old trees have been lost to urban sprawl, firewood cutting and uprooting for gardens. Jordan now protects them by law.
These trees live on winter rain alone. Their harvests are small and vary from year to year, so their oil is always limited.
An olive starts to lose quality the moment its skin breaks. So the fruit is picked by hand, straight from the branch, and sorted by hand before it goes to the mill.
Why it matters: damaged fruit raises acidity and leaves defects in the flavour. Those are exactly the tests an oil must pass to be called extra virgin.
Extra virgin olive oil is the juice of the olive. It may be made only by mechanical means, under conditions, especially temperatures, that do not change the oil. Keeping the olive paste cool is what protects its aroma and its natural polyphenols.
Below 27 °C: fresh aromas and natural polyphenols are kept.
Hotter: more oil comes out, but aromas fade and polyphenols break down.
Picked from the branch, sorted, and taken to the mill while fresh.
Crushers break the fruit and pit into a smooth paste.
The paste is stirred so tiny drops of oil join up, below 27 °C.
A press or centrifuge separates oil from water and pulp. No heat, no solvents.
The oil settles, then goes into a sealed tin that keeps out light.
Sources: International Olive Council definitions; EU marketing rules for olive oil (Regulation 29/2012); Slow Food Ark of Taste on the Rumi olive; a 2021 study on malaxation temperature published in Foods.
Bread torn at the table, a shallow dish of oil, olives, and whatever the season brings. The tin stays in the kitchen; a small jug carries the oil to the table.
Extra virgin olive oil is not only for drizzling. It holds up to everyday heat, so one tin covers the salad, the stew and the frying pan.
In a 2018 study that heated ten common oils, extra virgin olive oil formed the fewest harmful compounds and kept the most antioxidants. Its natural antioxidants protect it while it cooks.
Source: Guillaume and others, Acta Scientific Nutritional Health, 2018.Over hummus, labneh, mutabbal and salads, or with warm bread and za'atar.
Onions, rice, stews and vegetables. Use it the way you use any cooking oil.
Eggs, potatoes, falafel and kibbeh. Fry at a steady medium heat, not until it smokes.
Fatayer and ka'ak, and to cover labneh balls, makdous and pickled olives in the jar.
Olive oil is mostly monounsaturated fat, and extra virgin keeps the natural antioxidants that refining strips out. That is why it sits at the heart of the Mediterranean diet.
Most of olive oil is oleic acid, a monounsaturated fat. 55–83% is the range set in the international olive oil standard.
Eating this much oil high in oleic acid, in place of saturated fat, may reduce the risk of coronary heart disease. The U.S. FDA calls the evidence supportive but not conclusive.
Source: U.S. FDA, 2018In PREDIMED, a Spanish study of 7,447 adults, a Mediterranean diet with extra virgin olive oil was linked to about 30% fewer heart attacks, strokes and heart deaths than a reduced-fat diet.
Source: New England Journal of Medicine, 2018At 20 g a day, one 4.5 L tin lasts one person about 7 months, or a family of four about 7 weeks.
This is general information, not medical advice. If you have a health condition or follow a special diet, ask your doctor.
يُوقَدُ مِن شَجَرَةٍ مُّبَٰرَكَةٍ زَيْتُونَةٍ لَّا شَرْقِيَّةٍ وَلَا غَرْبِيَّةٍ
“Lit from a blessed tree, an olive, neither of the east nor of the west.”
The Holy Quran, Surat An-Nur, verse 35
Across the region, olive oil has always been more than food. Families kept a jar by the door as well as by the stove, and passed down its uses from one generation to the next.
Warm oil massaged into the scalp and ends, left for an hour, then washed out.
Rubbed into dry skin at night, especially in winter.
Warmed and used to massage tired shoulders, backs and legs.
A spoon of oil with honey, a home remedy many families give for a scratchy throat.
These are traditional home uses passed down in families, not medical treatments. For any health concern, see a doctor.
Can’t find what you need? Our contact details are at the bottom of the page.
ContactIn Jordan, the oldest olive trees are known as Roman olives. Some are believed to be more than 2,000 years old, and they still bear fruit. Our oil comes from distinguished groves where these trees still stand.
Yes. The olives are picked by hand from the branch, not beaten or shaken down, and sorted by hand to remove bruised fruit, leaves and twigs before milling.
The olive paste is kept below 27 °C while the oil is extracted, the limit set for “cold extraction” in EU olive oil rules. Heat would give more oil but cost aroma and polyphenols.
Yes. It holds up well to everyday cooking and frying at a steady medium heat. Its natural antioxidants help protect it while it heats.
At about 1.5 tablespoons (20 g) a day, one tin lasts one person about 7 months, or a family of four about 7 weeks.
Jordan. It comes from distinguished Jordanian groves with ancient Roman olive trees, and it is produced in Jordan.
4.5 liters. It is the only size we sell, so every order is the same tin.
Visa, Mastercard, or cash on delivery. Pay by card and you get an extra 5% off.
Delivery is free. Your tin ships from Jordan and arrives door to door in Iraq in 3 days. We call you to confirm before it ships.
Yes. Prices are shown in Iraqi dinars by default. Switch to $ at the top of the page or in the menu.
The trees are not routinely irrigated. They rely on winter rainfall, the traditional Ba'li way of growing olives.
Keep the tin tightly closed in a cool, dark place, away from the stove. Pour what you need into a glass jug or bottle for daily use.
Yes. Enter the recipient’s delivery details at checkout and add your gift message.
One 4.5‑liter tin of Jordanian extra virgin olive oil, from rain-fed groves with ancient Roman olive trees.
You save 122,000 IQD on every tin
Pay by card for 172,900 IQD, an extra 5% off.
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