The Cellar

4 × 500 ml + 2 × 750 ml (3.5 L total) | Cold-pressed in steel drums

In Palestine, almost nobody buys olive oil by the bottle. The year's oil arrives once, at harvest, in tins, from your own trees or a farmer you know by name, and it goes into the storeroom to feed the kitchen until the next season. Oil is something you lay in, not something you run out of.

The Cellar is that habit, shipped: six bottles, three and a half liters, the deepest supply we can put in one box. And it holds the thing a single storeroom never did. A family keeps one village's oil for life, one profile, one habit. You get the whole length of a palate instead, from the gentlest oil we press to the most bracing. Four of the six come from Nassar Darawshi's grove in Nazareth: the quietly rich Kalamata, the grassy Nabali, the floral Picholine, and his early-harvest Coratina, earthy and deeply bitter, the kind you take by the spoonful. Beside them, Shareef Khateeb's clean, peppery Koroneiki from Mi'ilya, and Mustafa Turabi's fruity Nablus Nabali from the hills of Sarra.

Open two at a time. Argue about favorites. When a bottle empties, the range behind it is still standing.

Includes:
– 1 × Nazareth Kalamata Cold Pressed, 500 ml (16.9 fl oz). Sweet, smooth, quietly rich.
– 1 × Nazareth Nabali Full Body, 500 ml (16.9 fl oz). Grassy, balanced, deeply fragrant.
– 1 × Nazareth Picholine Cold Pressed, 500 ml (16.9 fl oz). Floral, bright, light.
– 1 × Nablus Nabali Cold Pressed, 750 ml (25.4 fl oz). Fruity, peppery, tangy.
– 1 × Mi'ilya Koroneiki Cold Pressed, 750 ml (25.4 fl oz). Clean, peppery, structured.
– 1 × Nazareth Early Harvest Coratina, 500 ml (16.9 fl oz). Earthy, bold, deeply bitter, spicy finish.

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

In Palestine, a household keeps the oil of one village, one grove, one taste it knows by heart. The Cellar does the opposite. It sets six oils side by side and lets you walk the whole range in a single box.

Four of the six come from one grower, Nassar Darawshi, who farms several cultivars in the hills around Nazareth: the sweet, quietly rich Kalamata, the grassy Nabali, the light and floral Picholine, and his early-harvest Coratina, an Italian variety turned earthy and deeply bitter in Palestinian soil. Around them sit two neighbors. Shareef Khateeb presses a clean, peppery Koroneiki in Mi'ilya. Mustafa Turabi, in his first harvest with us, brings a fruity, peppery Nabali from the hills of Sarra near Nablus.

Laid out end to end, they run from the gentlest oil we press to the most bracing. One grower's range, two more villages beside it, and the full length of a Palestinian palate in one place.

Tasting the full range of Palestinian olive oil in one sitting, gentle to bold.
Stocking a kitchen with a bottle for every job: cooking, finishing, bread, salads.
Gifting someone who takes their oil seriously, or someone about to.
Laying in a real supply, the way oil is kept in Palestine.

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.