Olive Oil Producers in Lebanon: Koura, Shouf, and the Harvest Year

Lebanese olive groves stretch from Koura in the north — where the most concentrated olive cultivation in the country is — to Shouf, Hasbaya, and the South. Most producers operate small family presses, selling oil directly from the harvest to households and restaurants.

Harvest calendar

• Picking starts late September for early greens, peaks in late October and November.
• Olives are pressed within 24–48 hours for the best quality.
• The first oil out of the press is filtered or sediment-rich (kept by families for personal use).
• By early December the year's oil is in tin tanks ready for distribution.

How to choose extra virgin

• Look for harvest year on the bottle — within 18 months is best.
• Dark glass or tin protects against light oxidation.
• Taste: a slight peppery sting at the back of the throat means fresh polyphenols.
• Aroma: grassy, tomato leaf, fresh herbs.

Storage at home

• Cool, dark cupboard at 14–20 °C.
• Decant from a large tin into a smaller bottle for daily use.
• Use within 12–18 months of harvest for best flavour.
• Buy direct from a producer for the best price and traceability.