For your favourite Middle Eastern
produce and spices.
£2.49
For your favourite Middle Eastern
produce and spices.
A premium, cold-pressed extra virgin olive oil crafted from hand-picked olives grown in the sun-drenched groves of Palestine. With a rich, peppery flavour and smooth texture, perfect for drizzling, dipping, and enhancing your favourite dishes.
£13.79
In stock
Yaffa Palestinian Extra Virgin Olive Oil is a high-quality, unrefined oil produced using traditional methods passed down through generations. This exceptional oil is extracted from native Palestinian olive trees, some of which are centuries old, yielding a robust, fruity, and slightly peppery flavour with a hint of bitterness and a smooth, velvety finish.
Cold-pressed at low temperatures to preserve its natural antioxidants, polyphenols, and nutrients, this olive oil is a staple in Middle Eastern and Mediterranean cuisine. It is ideal for dipping fresh bread, drizzling over salads, marinating meats, or simply adding depth to everyday cooking. With no additives or preservatives, Yaffa’s Palestinian Extra Virgin Olive Oil delivers pure, unfiltered goodness straight from the olive groves to your kitchen.
Usage Instructions:
Information:
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(Per 100g)
100% Palestinian Extra Virgin Olive Oil.
Palestinian Olive Oil & Za’atar Flatbread (Manakish)
Ingredients:
250g plain flour
1 tsp salt
1 tsp sugar
1 tsp instant yeast
150ml warm water
3 tbsp Yaffa Palestinian Extra Virgin Olive Oil
3 tbsp za’atar
Method:
In a bowl, mix the flour, salt, sugar, and yeast. Gradually add warm water and knead into a smooth dough.
Cover and let it rise for 1 hour until doubled in size.
Preheat oven to 220°C (fan 200°C, gas mark 7).
Roll out the dough into a round shape, place on a baking tray.
Mix olive oil with za’atar and spread evenly over the dough.
Bake for 10-12 minutes until golden brown. Serve warm.
Palestinian Lentil & Olive Oil Soup (Rashouf)
Ingredients:
200g brown lentils
1 onion, finely chopped
2 cloves garlic, minced
1 litre vegetable stock
2 tbsp Yaffa Palestinian Extra Virgin Olive Oil
1 tsp cumin
½ tsp black pepper
Juice of 1 lemon
Fresh coriander for garnish
Method:
Heat 1 tbsp olive oil in a pan, sauté onions and garlic until softened.
Add lentils, cumin, and black pepper, stir well.
Pour in the vegetable stock and simmer for 25-30 minutes until lentils are tender.
Blend half of the soup for a creamier texture, then mix back in.
Drizzle with remaining olive oil and a squeeze of lemon before serving. Garnish with fresh coriander.
MAINLAND UK
£7.99 up to 10kg
+ Add an additional 40p for every 1kg over 10kg
DPD NEXT DAY DELIVERY:
(Next day when you order MONDAY – WEDNESDAY)
NORTHERN IRELAND
2 DAY STANDARD DELIVERY
£25 UP TO 10kg
+ Add an additional £1.00 for every 1kg over 10kg
| Order day | Dispatch day | Arrival day |
| Sunday before 7pm | Monday | Tuesday |
| Monday before 7pm | Tuesday | Wednesday |
| Tuesday before 7pm | Wednesday | Thursday |
| Wednesday before 7pm | Thursday | Friday |
| Thursday | Monday | Tuesday |
| Friday | Monday | Tuesday |
| Saturday | Monday | Tuesday |
A full list of our terms and conditions can be found here:
A full list of our delivery information and terms & conditions can be found here:
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