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You are here: Home / Preserves / Olives / Oil Olives / Souri Olives

Souri Olives

This page first published: Aug 2, 2004 · Updated: Jun 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
These are small, long olives with a large pit.

They are used mainly for oil production, as they have an extremely high oil content of about 31%. They are harvested in November.

They can also be made into table olives. They are often cracked before brining.

The oil is aromatic, but with an acidic bite in the throat.

Grown in Israel and Jordan.

Cooking Tips

The oil is good for cooking with and for use in marinades.

Language Notes

Originally the name was “Zuri”, meaning in Hebrew “Tyre”, as in the city in Lebanon. Over the years, the pronunciation changed, and it is now pronounced “Souri”, meaning “Syrian” in Hebrew, even though the olive actually originated in Lebanon.

Tagged With: Israeli Olives, Jewish Food

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