Onsuri Olive Oil

Beneath the Jordanian sun, and above artesian wells feeding still reservoirs, 185,000 olive trees are growing. Here, since the turn of the century, the farm’s owner Ziad Bilbeisi has presided over some of the Middle East’s highest quality olive oil. Having slowly refined his processes – titling the plants to follow the sun, importing a small press from Italy – today, Onsuri is earning a reputation as a world-class, truly remarkable oil, bringing the Bilbeisi farm’s exceptional produce to Michelin chefs and connoisseurs around the globe. Onsuri olive oil is made to the highest standards of quality and sustainability according to traditional European processes. Four varieties, all extra virgin and pressed within an hour of picking, span Greek, Spanish and Jordanian fruits cultivated at the heart of the Fertile Crescent. A model of sustainable, ethical production, in harmony with plant, land and community, elevates Onsuri from ‘special’ to unique; with fruit tenderly propagated across generations, the farm’s seasonal workers often include Syrian refugees as well as locals. While many families in Jordan maintain small clutches of trees for personal use, the country’s olive oil was largely below the industry radar until Bilbeisi spotted a gap in the market after returning from London in 2000. Now supported by his four children, Bilbeisi’s growing business maintains all the integrity of his early visions at a scale befitting an international stage. Winning bronze at the 2019 London International Olive Oil Competition, and supplying restaurants and private clients across the Middle East, Onsuri olive oil has long been sold white-label to Michelin starred establishments. Seeking to bring the extraordinary produce of the farm to a wider audience, Onsuri’s ethos can be read in its name. Water and sun, earth and time, are at the very heart of the process – from planting to harvest to press. Elemental: as it should be.