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.
