black olive oil

My friend Abu Issam (Abdel Rahim Sawan) gave me a very strange olive oil. He told me that it was “the best olive oil in Syria” and that it has a unique method of obtaining it and is given only to friends. I asked him to introduce me to this oil because the term “black olive oil”, “coastal oil” or “graduate oil” was strange to me. I was curious to get to know it and taste it. What is this oil?

What is the black “graduate oil”?

It is an ancient traditional type of olive oil extracted in the Syrian coastal areas. It is characterized by its dark color and strong flavor. Despite its popularity and status as a heritage heritage, the Syrian coast is believed to be its place of origin.

The exact date of the discovery of Syrian oil is unknown, but some sources indicate that it was known before the era of the famous “Kingdom of Ugarit” on the Mediterranean coast. This story supports the discoveries of boiled olives dating back to before the Kingdom, as well as the “batous” (a Syriac word meaning round stone), the stone traditionally used in the manufacture of this oil.

Traditional production method

The production process of kharij oil is characterized by specific stages that give it its unique properties:

1. Crunches: Dry olives are crushed using a stone.
2. Chard: The fruits are boiled in hot water with a temperature of 90°C.
3. Drying: The fruits are removed before full maturity and spread in the air to dry for a week, so they become like pieces of raisins.
4. Era: After drying, the whole fruit is crushed and squeezed to extract the pure oil.

Between disappearance and revival

Recently, Al Kharij oil has almost disappeared due to the difficulty and complexity of its production process, which requires a great deal of time and effort, as well as the waste of large quantities of olives in exchange for producing a small amount of oil.

With the spread of modern olive presses that produce oil in a faster and more dynamic way, the manufacture of graduate oil was limited to lovers and tasters only. However, production has reappeared thanks to the interest of some in reviving this heritage.

PHYSICAL PROPERTIES

This oil has two basic qualities:

• Intensity and color: It has a high density and a dark color that is almost black.
• Acidity: It has a high acidity.

Scientific analysis and health risks

Scientifically, this oil is far from the standards of the International Olive Council. It is subjected to boiling water, resulting in the loss of many vitamins and natural antioxidants.

In addition, exposure to high heat and washing with water negatively affects its quality and may lead to increased acidity and peroxide, which may cause cumulative health effects in the long term. Despite this, some locals defend its benefits, citing eating it over generations without directly recording health problems.

Summary

For better health, it is recommended to stay away from consuming kharij oil for food or to use it very carefully, and to rely instead on fresh extra virgin olive oil Freshly squeezed (unfermented) for daily consumption. Graduate oil can be used in other fields such as soap making and non-food products.

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