• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Preserves » Olives » Oil Olives » Nabali Olives

Nabali Olives

Nabali Olives are grown in Jordan and in Israel both for use as table olives and for use as oil. If they are being grown for table olives, they are harvested in September when they are dark green; if being grown for oil, they are harvested in November.

The olives are plump with a soft texture. They are cured in brine, then packed in brine with lemon, garlic and vinegar. They are used for fresh eating (as opposed to cooking.)

This is one of the oldest olive cultivars in the Middle East; sometimes it is called the “Roman” one.

They have a 23% oil content.

Raseei Olives (Rasei Olives)

This is an improved cultivar of Nabali. On paper, though, they don’t seem like an improvement. The olives have only 18% oil content and though large, pickle poorly for use as table olives.

Other names

AKA: Nabali Baladi Olives

This page first published: Aug 2, 2004 · Updated: Jun 8, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Israeli Olives, Jewish Food

Primary Sidebar

Search

    Today is

  • St Brigid’s Day
    St Brigid's Cross
  • Baked Alaska Day

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.