The Cellar

4 × 500 ml + 2 × 750 ml (3.5 L total) | Steel drums and traditional millstones

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 one thing most Palestinian storerooms never had: range. A family keeps its village's oil for life. You get four villages side by side: Nassar Darawshi's three from Nazareth (the grassy Nabali, the quietly rich Kalamata, the floral Picholine), Shareef Khateeb's clean, peppery Koroneiki from Mi'ilya, Basheer Al-Sous's buttery Beit Jala Rumi, and Abed Al-Rahman Oudi's Bazariya Rumi, pressed the slow way under millstones.

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

Includes:
– 1 × Nazareth Nabali Full Body, 500 ml (16.9 fl oz). Grassy, balanced, deeply fragrant.
– 1 × Nazareth Kalamata Cold Pressed, 500 ml (16.9 fl oz). Sweet, smooth, quietly rich.
– 1 × Nazareth Picholine Cold Pressed, 500 ml (16.9 fl oz). Floral, bright, light.
– 1 × Mi'ilya Koroneiki Cold Pressed, 750 ml (25.4 fl oz). Clean, peppery, structured.
– 1 × Beit Jala Rumi Cold Pressed, 500 ml (16.9 fl oz). Buttery, harmonious, softly tangy.
– 1 × Bazariya Rumi Millstones, 750 ml (25.4 fl oz). Fruity, tangy, smooth.

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

Every Palestinian storeroom holds the same thing: this year’s oil, in quantity, because running out is not an option. What it almost never holds is variety. This box holds both.

The Koroneiki and Nabali carry the cooking. The Beit Jala and Bazariya soften and ground it. The Kalamata and Picholine take the table. Between the six of them, there is no dish in your kitchen without its oil.

Some of it will be gone in a month. Some of it will still be argued over at the next harvest. That is what a cellar is for.

The host who cooks for people most weeks.
A wedding, a new home, a serious thank-you: the gift that furnishes a kitchen.
Tasting the range the way we do: side by side, bread in hand.
Splitting across two kitchens, so nobody has to choose.

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.