The olive, of this amazingly rich olive oil is born in the West-Bank of the Jordan river from olive trees that are hundreds and some, thousands of years old. The soil and climate of this olive rich region nourishes the best olives for olive oil in the world. Farmers have to be as selective as possible to get the best quality olive oil. Harvest usually takes place after the first rain fall of late summer approximately from mid-October and lasts till January. The handpicked fruit are immediately taken to the olive oil press with in hours of harvest, where the olives are carefully washed and cold pressed to extract the precious ambrosia. We are left with a very low acid (0.13%) extra virgin olive oil. The floral scent of the olives over takes you, while the taste of pepperiness and fresh cut grass with a fruity finish at the end. Great on salads and all types of foods or by itself, with a piece of bread to enjoy all notes of pleasure.