Nabali

The Nabali olive, also known as Baladi olives, is a traditional and widely cultivated olive variety in Palestine and Jordan. “Baladi” means “local” or “native” in Arabic, emphasizing the connection of these olives to the local heritage and culture. It is one of the most important olive cultivars in the region and holds significant cultural and economic value.
Nabali olives are primarily grown for olive oil production. They are medium-sized olives with an oval or round shape. When fully ripe, the olives turn black. However, Nabali olives are often harvested when they are partially ripe and still green to produce a unique and distinct olive oil. The olive oil extracted from Nabali olives has a fruity and mild taste, with a slight peppery note.
In addition to olive oil production, Nabali olives are also consumed as table olives. They can be prepared in various ways, such as through brine curing, where they are soaked in a saltwater solution to reduce their natural bitterness and enhance their flavor.
The Nabali olive tree is well adapted to the arid climate of the region, characterized by hot summers and mild winters. It is known for its resilience and ability to thrive in rocky and less fertile soils.