The fragrant and healthy oil extracted from the fruit of the olive tree, indigenous to the rocky hills of the West Bank, has long been important to the Palestinian people and their culture. Some historians even argue that the first cultivation of olive trees may have taken place in the area now comprising the West Bank and Israel. However, frequent droughts and inefficient growing practices have led to inconsistent quantity and quality, making it tough for farmers to realize profits from selling the fruit and the products derived from it on the world market.
Today, about 200,000 Palestinian farmers support their families by growing olives. Most of the olive products are produced for local consumption, but Palestinian olive oil is fast gaining international recognition for its unique aroma and flavor.
AUGUST 1ST 2012
PALESTINIAN ‘LIQUID GOLD’