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10 to 12 hours of Sun

Tucked into the sun-drenched hills of southern Lebanon, our olive grove is more than just land; it’s part of our family’s story. Planted by my grandmother over 50 years ago, these Nocellara del Belice olive trees have been lovingly tended across generations. The grove faces the sun from sunrise to sunset, giving the olives their full, rich character and nurturing a harvest that’s as soulful as it is flavorful.

Every bottle of Samira’s Olives begins here — in the same soil, under the same sun, with the same care my grandmother poured into each tree.

Hand-Picked


At Samira’s Olives, we believe that good things take time — and truly exceptional olive oil takes patience, purpose, and hard work. That’s why we handpick every single olive, just as my grandmother once did. It may take longer, but it allows us to treat each olive with care, preserving its natural flavor, aroma, and character from branch to bottle.


Harvesting begins with a simple but thoughtful process. We gently lay tarps beneath each tree and use handheld combs to guide the olives off the branches — softly, without bruising or damaging them. The olives drop onto the tarps, where they’re carefully gathered by hand and immediately taken to be milled.

Stone Milled


Within 24 hours of picking, the olives reach our mill. After a thorough cleaning, they’re crushed whole using a traditional stone milling process that turns the olives into a rich, fragrant paste. This paste is slowly churned and then passed through our press to separate the oil — fresh, raw, and full of life — from the solids. This is what we proudly call our liquid gold.

Bottled by Hand

we hand-bottle and label each bottle ourselves. It’s a labor of love, just like everything else we do.

This isn’t just olive oil. It’s a connection to the land, to our family, and to a way of life that honors simplicity, honesty, and tradition.

We hope it brings warmth, depth, and beauty to your table — just as it has to ours for generations.

Hand-Bottled Products