Extra virgin olive oil is produced entirely through mechanical extraction without heat or chemical processing, and that is precisely where its quality begins.

Why Is That?

The designation “extra virgin” is reserved for oils produced from whole, healthy olives harvested at the right time and pressed shortly after picking. This process preserves the olive’s natural flavor, aroma, and nutritional value almost exactly as nature intended.

The olive oil of Project Wadi Attir was produced from olives harvested during the community olive harvest held at the project on November 8, 2025. Hundreds of visitors joined us in collecting the olives by hand before they were transferred directly to the pressing process.

The olives are cold pressed at low temperatures, a critical process that protects the oil’s integrity and preserves valuable nutrients, particularly polyphenols, natural antioxidants known to support overall health.

Nutritionally, olive oil is rich in heart healthy monounsaturated fats that support cardiovascular wellbeing and help reduce inflammation

Project Wadi Attir olive oil is 100% locally produced, free from pesticides and chemical fertilizers, and made from traditional Syrian olive varieties adapted to hot, dry climates and deeply rooted in the landscape and culinary traditions of the desert.

Every drop carries not only flavor, but also a story of harvest seasons, community, and living tradition.