Four Essentials, One Israeli Table

This set gathers the four items our customers reach for first: golden olive oil, fragrant za’atar, organic olives and a spice blend that turns ordinary potatoes into the dish everyone asks about. Each one comes from a family farm or small producer in Israel, and together they cover the everyday rhythm of an Israeli kitchen — dipping bread in the morning, dressing a salad at noon, roasting something warm for dinner.

Nothing here is decorative. These are working ingredients, chosen because they complement one another and because they are the ones people order again. It’s a natural first step for anyone curious about Israeli food, and an easy gift for a host, a neighbor, or a friend who loves to cook.

HaTzav Superior Olive Oil, 750 ml
Ya’akov Haneman
Extra virgin and cold-pressed, from groves rooted in hills where olive trees have grown for millennia. Smooth and fruity, with the gentle pepper finish of fresh-pressed oil. It is our number one bestseller — equally at home in a hot pan or in a shallow bowl beside warm bread.

Galilean Za’atar Spice Blend
Derech Hatavlinim
Crafted in Bethlehem of Galilee, a region named throughout Scripture for its fertile land. Wild thyme, toasted sesame and sumac are ground into a blend that is earthy, tangy and deeply aromatic. Stir it into olive oil for the simplest table dip there is, or scatter it over labneh, eggs and roasted vegetables.

Organic Israeli Suri Olives
Neot Smadar
Grown in the desert using bio-organic methods — no chemicals, no synthetic fertilizers — and cured the traditional way. Suri is one of the oldest olive varieties cultivated in the Holy Land, firm and full-flavored. Perfect straight from the jar, chopped into salads, or served alongside cheese.

Rosemary & Garlic Spice for Potatoes
Derech Hatavlinim (Spice Road Farm)
A generous blend of rosemary, garlic and herbs from the same Galilean spice farm. Toss it with potato wedges and olive oil, roast until the edges crisp, and watch the tray empty. It works just as well on cauliflower, carrots and roast chicken.