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.
