Olive oil has many health benefits and is thought to be one of the worlds healthiest food. In fact, studies have shown that people who include olive oil in their diet reduces the likelihood of developing heart disease, strokes and blood pressure problems and to reduce inflammation.
The olive oil is produced from the oil found in the olive in a process whereby the whole olive is pressed to produce the oil. In the times of the Bible, the oil was used to anoint and was used to light the menorah in the Temple. The miracle of Chanukah is based on the small jar of olive oil that miraculously lasted eight days. While the olive tree can be found in the Mediterranean area, Israel is a leading country in producing excellent quality olive oil.
There are 15 different olives that grow in the region – Syrian Souri, Nabali Mouhassan, Barnea, Maalot, Koroneiki, Picholine, Kalamata, Santa Caterina, Manzanillo, Ampletre Empeltre, Arbequina, 
Cortina,Frantoio and Leccino. Each of the olives, grown in different parts of the region, is unique in its own way with its own special characteristics and qualities. Some olives are ideal for producing olive oil while other strains are more suited for eating straight such as in a salada or with cheese etc.
The Syrian Souri is the most common of the olives found in the region and is mainly grown in the northern part of Israel. It has a rich green color and aroma, high in antioxidants and oleic acid with a high level of bitterness with sharpness to it.
The Nabali Mouhassan olives are commonly grown in the Judean and Samaria areas. It has a unique aroma, a creamy texture and a gentle sharpness.
The Barnea variety is grown in Kardesh Barnea, produces big olives and is mainly used for producing olive oil.
The Maalot variety is small and is only used for oil production.
The Picual olive originates in Spain. It is rich in antioxidants and oleic acid with strong fruity flavors with a citrus aroma.
The Koreneiki variety originates from Greece and surrounding areas. It has an oily texture, high oil and content quality.
From France, the Picholine Picholine Languedoc is extremely rich in antioxidants with a moderate to heavy level of bitterness.
The Chino Leccino olive is grown in Italy and is used for oil.
The Frantoio olive variety is also grown in Italy, Tuscany. It is black and purple in color with a herbaceous fruity aroma.Another olive grown in Italy is the Coratina variety. This is used for blends and is high in oleic acid and antioxidants.
The Kalamata olive is probably one of the most well known varieties of olives, as it common to eat the olives in a Greek salad.
The santa Catarina is also from Italy, Tuscany and the oil is great for olive oil. While the Manzanillo olive is perfect for pitted olives.
The Ampletre Empetre olive produces a delicate type of olive. And last but not least is the Arbequina olive which is a very aromatic olive. With so many different types of olives available, there is no doubt that this is a superb and versatile product.
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