The Nabali olive is one of the distinguished varieties of olives cultivated in Palestine and the Levant. It is considered one of the oldest and most renowned types, widely spread across Palestinian and Jordanian lands.[1][2]
The name is attested in English as early as 1910 in a bulletin by the United States Bureau of Plant Industry, which noted that sevaral varieties of olives are cultivated near Haifa and Lydda all called Nabali.[6]
Distribution
It has long been widely cultivated in the West Bank, Jordan, Syria, and Lebanon. The name "Nabali" reflects its geographic and cultural heritage.[7]
Types of Nabali Olive
Improved Nabali (Nabali Mohassan):
Developed to enhance yield and withstand climatic conditions, this variety produces abundant crops and contains a high oil content.[8]
Local Nabali (Nabali Baladi):
This is the traditional type of Nabali olive, also known in some areas as "Roman Olive." The tree is large and long-lived, typically growing in mountainous regions.[9]
Characteristics and Uses
The Nabali olive is known for its dual-purpose use—it can be harvested either for olive oil production or as a table olive.
It is picked in September for use as green table olives, and in November, once fully ripe, for olive oil extraction.
The oil content in the Nabali olive is around 23%.
Green Local Nabali Olives Prepared for Table Use and PicklingThe tree is drought-resistant and capable of growing in harsh environments.[10]
