Olive oil pressed from young olives picked just as the harvest season begins.

Beit Saida [Strong]
Olive oil pressed from young olives picked right at the start of the harvest season.
Characterized by a fragrant aroma of fruits and herbs.
A rich olive flavor favored by Israelis.
Recommended for dipping bread.

 
 

Q. Could you recommend how to distinguish the use of the three types?
A. Each has its own characteristics and it depends on your preference, but the manufacturer's recommendations are as follows:
・Beit Saida [Strong]: for dipping with bread
・Kursi [Medium]: for cooking vegetables, meat, and fish
・Tabha [Pure Light]: for salads and sashimi


Q. What are the differences among the three types?
A. The state of the olives used is different (the variety is the same for all).
・Beit Saida [Strong]: uses early-harvest pale green olives
・Kursi [Medium]: uses fully ripe black olives including the pits
・Tabha [Pure Light]: uses fully ripe black olives with the pits removed
*As olives ripen, their color changes from dark green → pale green → reddish purple → purplish black. Flavor changes significantly depending on which stage they are used at and how, so please enjoy the differences.
 

 

"Kosher" Certification
In the U.S., foods certified as "Kosher," following Jewish religious law, are regarded as the safest and most prestigious. Jewish scriptures specify what foods are permissible and forbidden to eat, and devout Jews have strictly observed these rules for over 5,000 years. "Kosher" means foods allowed under these dietary laws and, regardless of religion, serves as a mark of quality that discerning consumers in the West often use as their standard when selecting food products.

   
 

Storage Instructions

Store at room temperature away from direct sunlight, high heat, and humidity.
It may become cloudy at low temperatures, but this does not affect quality.