Our land has a rich history tied to the olive oil tradition, dating back over 5,400 years when Jordan became one of the earliest sites of olive cultivation. The fertile terrain of Ajloun and its surrounding areas have long been home to this heritage, with ancient olive mills and presses still found in towns like Jerash. These techniques, once centered on grinding olives using stone bowls and wooden axes, have evolved but maintain their roots in the careful, artisanal methods passed through generations.

Today, olive oil production in Jordan thrives as a vital part of rural life, supporting around 200,000 families during harvest seasons. Combining ancestral practices with modern extraction methods, Jordan’s olive oil is renowned worldwide for its exceptional quality and deep cultural significance. From local markets to Michelin-starred kitchens globally, this tradition reflects the enduring pride and craftsmanship of its people.