When people talk about the great olive oil regions of the world, they usually stop at Spain, Italy, and Greece. Some might venture as far as Tunisia or California. But nestled quietly in the Levant, Jordan is producing extra virgin olive oil that deserves serious attention—and not just for its ancient groves or history, but for its modern comeback.
Jordan’s olive oil isn’t new. It’s actually ancient. But what’s happening right now in 2025 is a revival in both quality and visibility, driven by passionate farmers, international awards, and the rediscovery of terroir that dates back to biblical times.
An Olive Culture Thousands of Years Deep
Let’s get something straight: Olives are native to this region. Jordan’s groves are home to some of the oldest cultivated olive trees in the world, including local varieties like Nabali and Rasie, known for producing rich, peppery oils with a powerful green aroma.
For centuries, olive oil has been part of daily life here—not just in the kitchen, but in rituals, medicine, and trade. Yet for years, Jordan’s oils stayed mostly local, rarely marketed on the global stage.
That’s changing.
International Awards, Modern Techniques
In the last few years, Jordanian producers have made a strategic shift. Small cooperatives and family-run farms are:
- Investing in state-of-the-art mills
- Harvesting early to preserve antioxidants and freshness
- Submitting oils to global competitions like NYIOOC and OLIO Nuovo Days—and winning medals
Brands like Al’Ard, Olive House, and Green Land have begun standing shoulder to shoulder with more established Mediterranean producers, gaining both recognition and export traction.
What does the oil taste like?
Think bold bitterness, deep green olive aromas, and a lingering peppery bite—especially when made from early-harvest Nabali olives grown in the northern hills around Ajloun and Irbid.
Climate, Soil & Sustainability
Jordan’s semi-arid climate, limestone-rich soils, and high-altitude groves make for ideal olive-growing conditions. But water scarcity and soil erosion are real threats. That’s why many Jordanian producers are:
- Embracing dry farming methods
- Using sustainable irrigation
- Partnering with international NGOs to support organic certification and regenerative practices
It’s a region that blends ancient knowledge with smart adaptation—and it shows in the oil.
Why This Region Matters Now
Jordan is proving that you don’t need centuries of global prestige to make world-class EVOO—you just need the right trees, the right care, and the will to do things properly.
This is also about economic empowerment. Many producers are women-led cooperatives or small family farms. Every bottle tells a story—not just of flavor, but of resilience and revival.
So if you’ve never tasted Jordanian EVOO, it’s time to seek it out. It might just become your next favorite.
Luca
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