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.