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Libanesisches Olivenöl 5L

Product Description

Lebanese extra virgin olive oil is known for its dark color and intense flavor that leaves a mark on your soul.

  • Most of this intense flavor comes from the dark red soil and the heavy humid air that keeps the olive trees moisturized under a blazing sun.
  • These olive trees are almost never watered and their endurance within a rich soil is believed the reason behind the resulting flavor intensity.
  • Our cold-pressed olive oil is a premium extra-virgin, as it's acidity is below 0.3% !
  • This product is for you if you enjoy intense flavors and love drizzling fresh olive oil over salads, pasta, toast etc. for that extra kick.

5L

Facts

🌳PROCESS: Our Lebanese Extra Virgin Olive Oil is traditionally made and organically farmed. The ✅olives are handpicked at the peak of ripeness and ✅cold-pressed under 27°C within hours of harvest to preserve the fresh, delicious character of our Lebanese olives and maintain valuable nutrients and the delicate fruity flavor.✅ Harvested in November 2023.

😋TASTE: Our high-quality Lebanese extra virgin olive oil comes from sustainably managed olive groves and is hand-harvested. It has a rich, grassy note with hints of fresh herbs and a rounded, buttery, and peppery finish.

💪HEALTH BENEFITS: Olive oil is a cornerstone of the Mediterranean diet and is renowned worldwide as a popular cooking oil. Our Lebanese Extra Virgin Olive Oil is ✅free from allergens and offers numerous benefits, such as a ✅high content of antioxidants and phenols. It is ✅unfiltered to retain its nutrients and has a✅ low acidity (<0.3%).

🤝FAIR TRADE: We are committed to fair trade by forming direct partnerships with local farmers. Each purchase of our olive oil supports fair pay and sustainable livelihoods for the farmers and promotes fair trade practices.

🌿PLANT FACTS AND HISTORY: The olive trees commonly harvested in Lebanon are primarily of the Souri and Ayrouni varieties, known for their resilience and rich oil content. Olive oil production in Lebanon dates back thousands of years, with archaeological evidence indicating its use as far back as the ancient Phoenician civilization. Lebanese olive oil has long been prized for its superior quality and has played a vital role in the culture and economy of the region.

🙏TRADITION: At Honeydew, we work closely with local farmers who use traditional methods passed down through generations. Every purchase directly supports these small farmers and their communities by providing a marketplace to share their high-quality products with the world.

Nutritional Facts

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Origin

Between Lebanon's Mountains and the Mediterranean

Honeydew olive oil originates from Batroun, a picturesque coastal region in northern Lebanon. Here, between the Mediterranean Sea and rolling hills, olive trees have thrived for centuries in fertile, limestone-rich soil.

The Mediterranean climate, with its warm summers and gentle sea breeze, enhances the fruit’s rich aroma and exceptional quality. Each harvest reflects the deep-rooted tradition and unique terroir of Batroun – making Honeydew Olive Oil a truly unparalleled taste experience.

Goldenes Olivenöl tropft aus einer dunklen Glasflasche auf cremigen weißen Joghurt in einer sonnigen Outdoor-Umgebung.

Taste

Taste Profile

Honeydew Olive Oil unveils a complex bouquet of flavors, capturing the essence of Lebanese olive groves in every drop.

The first impression is delightfully fruity, with hints of green tomatoes and freshly cut grass. On the palate, a delicate bitterness reminiscent of tender artichokes unfolds, perfectly balanced with a subtle spiciness. The finish is smooth yet full of character – a harmonious interplay of nutty notes and a gentle peppery kick that highlights the purity and freshness of this exceptional oil.

Honeydew Olive Oil is more than just a delight – it is a true taste experience.

FAQ

When are Olives harvested?

In Lebanon, olives are typically harvested between October and December. The exact timing depends on the variety and the desired ripeness of the olives. For high-quality extra virgin olive oil, the fruits are usually harvested early, while still green or slightly violet, to ensure an intense aroma and high nutrient content.

At Honeydew, November is the ideal time to harvest our olives to guarantee their full, rich flavor

What does cold-pressed olive oil actually mean?

"Cold press" refers to a method of extracting oil from olives without using high heat or chemicals. The olives are crushed, and the oil is extracted mechanically at a temperature below 27°C (80°F). This process helps preserve the natural flavors, nutrients, and antioxidants, resulting in high-quality olive oil, often labeled as extra virgin.

For olive oil, "cold pressed" and "extra virgin" hold the same meaning. If you see "extra virgin olive oil" on the label, it means the oil is cold pressed.

What is the difference between olive oil and extra virgin olive oil?

The difference between "olive oil" and "extra virgin olive oil" lies in their production process, quality, and taste:

Olive Oil

  • Type: Refined or pure olive oil.
  • Production: Typically a blend of refined olive oil (processed with heat or chemicals to remove impurities) and a small amount of virgin olive oil for flavor.
  • Flavor: Neutral taste, less fruity or aromatic.
  • Smoke Point: Higher, making it suitable for high-heat cooking.
  • Nutrients: Contains fewer natural antioxidants and nutrients due to refining.

Extra Virgin Olive Oil

  • Type: The highest quality olive oil.
  • Production: Cold-pressed from fresh olives without the use of heat or chemicals.
  • Flavor: Rich, fruity, and aromatic with a slight peppery finish.
  • Smoke Point: Lower, better for drizzling, salads, or low-heat cooking.
  • Nutrients: Packed with antioxidants, polyphenols, and healthy fats.

In short, extra virgin olive oil is unrefined and retains its natural flavors and health benefits, whereas regular olive oil is refined and better suited for cooking.

At what temperatures are they suitable for heating and frying?

Here are the approximate smoke points of different olive oils, which are essential for determining the right temperature for frying and heating:

Extra Virgin Olive Oil (like honeydew)

  • Smoke Point: ~190°C (375°F)
  • Best For: Frying at low to medium heat, drizzling, dressings, and dips.

Virgin Olive Oil

Smoke Point: ~210°C (410°F)

Best For: Frying at medium heat, sautéing, and light heating.

Pure/Refined Olive Oil

  • Smoke Point: ~240°C (465°F)
  • Best For: Frying at high heat, deep frying, roasting, and grilling.

General Cooking Temperature Guidelines:

  • Sautéing: ~120–180°C (250–350°F)
  • Frying: ~175–190°C (350–375°F)
  • Baking: ~180–200°C (350–400°F)

Always keep the smoke point of the oil in mind to avoid burning and to preserve flavor and nutrients when heating or frying.

What is the significance of olive oil acidity and how is it tested?

At honeydew we have been maintaining an acidity level of < 0.3% for years!

But what does that actually mean?
The acidity level of olive oil is a critical measure of its quality and freshness. Here's its significance and how it is tested:

Significance of Olive Oil Acidity

  1. Quality Indicator: Acidity reflects the amount of free fatty acids present, which indicates how much the oil has degraded. Lower acidity levels mean higher-quality oil.
  • Extra Virgin Olive Oil: Must have an acidity of less than 0.8%.
  • Virgin Olive Oil: Acidity ranges between 0.8% and 2%.
  1. Taste and Flavor: High acidity can lead to a rancid or unpleasant taste, while low acidity contributes to a smoother, fresher flavor.
  2. Freshness: Acidity increases when olives are damaged, overripe, or processed poorly, signaling a lack of freshness.
  3. Health Benefits: Lower acidity oils often retain more antioxidants and beneficial compounds.

How is Acidity Tested?

  1. Chemical Analysis: Acidity is measured in a laboratory using a process called titration, which determines the percentage of free fatty acids (oleic acid) in the oil.

** Sensory Testing gives no indication of the acidity.
**Label Verification: Acidity should typically be listed on the product label for high-quality olive oils, especially extra virgin.

What should I consider when choosing a high-quality olive oil?

When selecting high-quality olive oil, you should focus on taste and quality.

  • Taste: Olive oil generally falls into two main categories:
  • Quality: The most critical aspect is ensuring the oil is pure and has a low acidity level (<0.8%). Low acidity indicates that the oil was produced from fresh olives and with a clean process, qualifying it as "cold-pressed extra virgin." However, not all olive oils labeled "Extra Virgin" or "Bio" meet these standards. Many brands lack transparency, particularly about acidity levels or pesticide residues.
    Even within Europe, regulations and audits for these labels can be inconsistent.

To ensure you’re getting the best, look for:

  1. Transparent brands: Those that provide test results showing low acidity and minimal pesticide levels.
  2. Non-EU sources: Olive oils from countries like Lebanon often undergo stricter testing before being imported to Europe.

For example we at honeydew, offer family-made olive oil sourced from Lebanon with an acidity of <0.3% (extremely rare). Their production process is powered by solar energy, and they openly share test results proving minimal pesticide residues. Additionally, they support children with Down syndrome through their revenues—a perfect blend of quality, sustainability, and social responsibility.

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