Olive oil is one of the oldest flavours in the world, in fact older that food itself. It has also been used since the beginning of history as a medicinal remedy.

Jordan�s privileged location, with its Mediterranean climate, red soil and overlying limestone, provides with the ideal ecosystem for its olive trees, as all these elements offer a perfect natural drainage which together with little rain and organic treatment promote the creation of one of the best olives in the world.

The Kempinski Hotel Ishtar Dead Sea obtains its olive oil from one of Jordan�s most ancient olive farms, Mohammed Obidate�s, which the resort�s Management stumbled upon during one of their various visits to the area in search of the finest raw ingredient for this key component in Executive Chef Jeffrey Vella�s cuisine.

The Obidate�s Farm olive groves have their home in Irbid, near the Roman City of Jerash on the North of the Kingdom, where the average olive tree planted by the Phoenicians in this dramatic landscape is 3,000 to 4,000 years of age. Olives are hand-picked in November and prepared for the Sinolea extraction process, a natural cold percolation system, ranked as the best existing method and producing the highest quality possible of oil, for there is no agitation or pressing of the olives. This guarantees the highest contents of antioxidants and less than 1% acidity, resulting in an extraordinary richness in fragrance and taste, yet treating the palate to a very smooth and soft texture.

This pure and aromatic oil is then hand-bottled, labeled and numbered as part of one of a limited edition of 500 which will be offered as a gift to the guests of the Kempinski Hotel Ishtar Dead Sea.

Chef Jeffrey uses this olive oil not only for his pestos and other delicately prepared Mediterranean dishes, but in all of his creations!

www.kempinski-deadsea.com www.kempinski.com

Swaimeh, Dead Sea Road � Dead Sea � Jordan Tel +962 (0)5 356 8888 � Fax +962 (0)5 356 8800 sales.ishtar@kempinski.com � www.kempinski-deadsea.com � www.kempinski.com