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Zaytoun Products from Palestine

We sell a range of food products from Palestine including;

Olive Oil  produced from rain-fed and hand-picked olives that have been pressed on the day of picking, this award-winning extra virgin oil connects you with farmers whose ancestors have tended their trees by hand for countless generations. Naturally organic and ethically sourced from small-scale farmers in the West bank, this is the world’s first olive oil to be awarded Fairtrade certification in 2009.

Medjoul dates  are known as the ‘King of Dates’ due to their size and rich caramel succulence. Both gourmet and wholesome, Medjouls are high in fibre and potassium, with a natural sweetness that makes them a delicious treat any time of the day. Dates are one of the world’s oldest cultivated fruits and thrive in Palestine on the fertile soils around the ancient city of Jericho.

Za’atar is an aromatic herb mix produced from an indigenous variety of thyme that can be used as a dip, topping or seasoning. The thyme is mixed by hand with sea salt, toasted sesame and sumac. It’s traditionally eaten with olive oil and freshly baked bread, or used to season meat, fish, or roasted vegetables.

Almonds These Fairtrade Palestinian almonds are named after Om al-Fahem, the ancient village where this large, crunchy variety originated. Picked and shelled by hand, they are harvested in late summer and sun-dried so they are full of the season’s sweetness.

Maftoul (meaning “hand-rolled”) is a traditional Palestinian grain made from bulgur and whole wheat flour. Women prepare it today just as their grandmothers have always done, working together to crack, hand-roll and dry the organic wheat in the glorious Palestinian sun. Its firm texture and nutty flavour make it a delicious alternative to other grains.

Freekeh is durum wheat that is harvested while still green and roasted on an open fire. It’s then rubbed (fareek) to remove the husk and reveal an aromatic grain packed with protein and fibre. Rich in flavour and texture, it’s easy to use in dishes such as pilaf, risotto and salad. Traditionally freekeh is slowly simmered in stock for a nourishing soup – a Palestinian staple for centuries.

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