Advertise
North Sinai has officially launched its olive harvesting season, a cornerstone of the region's agricultural sector. Thanks to its unique geographical characteristics, Sinai olive oil is globally recognized as one of the purest varieties available. Olive groves stretching along the coast rely on both rainfall and groundwater for irrigation. However, rain-fed trees are noted for producing the highest quality oil with superior extraction rates, provided that consistent fertilization and pruning are maintained over the three years it takes for a tree to reach maturity.
The Sinai terrain supports several prominent varieties, including 'Fenzoli', 'Sabhawi', and 'Shamlali', each utilized specifically for either pickling or oil production. In October, the harvest involves a communal effort where large sheets are spread beneath the trees to catch the falling fruit as branches are shaken. The harvested olives are then stored in shaded areas to prevent oxidation before processing begins.
An essential traditional stage known as 'Shar'a' involves separating leaves from the olives, a task typically performed during the breezy hours between late afternoon and sunset. The olives are then transported to modern mills, where they undergo washing and a kneading process lasting between 90 and 120 minutes. This cold-extraction method, involving minimal water addition, concludes with the oil being packaged for distribution.
Regarding market pricing, the cost of a kilogram of Sinai virgin olive oil this season ranges from 250 to 300 EGP, depending on quality factors and acidity levels. Production from the eastern regions of Sheikh Zuweid and Rafah is particularly prized, as the fertile soil and low humidity levels contribute to exceptional purity and nutritional value.
Source: Youm7