Dinner's On

1 × 750 ml (25.4 fl oz) + 1 × 500 ml (16.9 fl oz) | Cold-pressed in steel drums

Picholine over the salad you just chopped. Koroneiki in the pan behind you, frying the eggplant. Both bottles open at once, which is how dinner actually gets made.

The names are French and Greek. The oil is Palestinian. Both cultivars crossed the Mediterranean generations ago, took root in this soil, and stayed. Today Shareef Khateeb grows the Koroneiki in the Galilee hills around Mi'ilya, and the Picholine ripens in Nazareth: same land, same presses, same hands as every bottle we make.

The Koroneiki is the pan bottle: clean, peppery, and structured, steady through whatever the heat does, a 750 because it is not the one you ration. The Picholine is the table bottle: floral, bright, light on its feet, the thin green thread that finishes the salad, the plate, the last ten seconds.

Includes:
– 1 × Mi'ilya Koroneiki Cold Pressed, 750 ml (25.4 fl oz). Clean, peppery, structured.
– 1 × Nazareth Picholine Cold Pressed, 500 ml (16.9 fl oz). Floral, bright, light.

Store in a cool, dry place, shielded from direct sunlight or heat.

Cook with both tonight and you will feel the difference in your hands. The Koroneiki is the heavy bottle that lives by the stove: tipped generously, poured without counting, steady under heat. The Picholine is the one you reach for when the food is already on the table: a smaller bottle, a slower pour, a scent that arrives before the first bite.

Both were pressed within hours of picking, the same as every bottle we make. Shareef Khateeb tends the Koroneiki around Mi’ilya; the Picholine ripens in Nazareth.

By the time the plates are empty, both bottles are lighter. That is the whole idea.

The Tuesday pan of onions and whatever the fridge offers.
Roasted vegetables that come out of the oven glistening.
Salads dressed at the table, not in the kitchen.
The cook who finishes every plate with one more pour, every time.

1. Rich in Antioxidants: Extra virgin olive oil is loaded with antioxidants, such as vitamin E and polyphenols, which help combat oxidative stress and protect cells from damage.
2. Heart Health: The monounsaturated fats in olive oil are known to support heart health by reducing bad cholesterol levels and lowering the risk of heart disease.
3. Anti-Inflammatory Properties: The anti-inflammatory compounds in olive oil can help alleviate inflammation throughout the body, potentially reducing the risk of chronic diseases.
4. Vitamin Boost: Besides vitamin E, olive oil also contains vitamin K, which is crucial for blood clotting and bone health.
5. Digestive Health: Olive oil can aid digestion by promoting the production of digestive enzymes and helping to regulate bowel movements, contributing to a healthy digestive system.