Meet the Man Behind Oman's Fascinating World of Olive Harvest

From studying to storytelling sessions, Dr Ali has become the Sultanate's leading advocate for olive farming. At Anantara Al Jabal Al Akhdar Resort's Olive Harvest Festival, he joins to share his expertise with visitors eager to understand what makes Omani olives so special.

Today, we get to sit down to explore the topic and learn more about the famous festival held every September.

You've been studying olives for 13 years with such passion. What was the reason or moment that sparked the journey?

It all began when I came across a scientific article about the health benefits of olive oil — especially its role in preventing heart disease and inflammation. I was amazed that something so natural and ancient could have such powerful effects on human health.

When I began to dig deeper, I realised olives weren't just trees; they were ecosystems, economies, and stories.

That moment of curiosity, standing under that tree, turned into a lifelong passion — and 13 years later, I'm still learning, experimenting, and working to improve olive cultivation and oil extraction for future generations.

What makes Al Jabal Al Akhdar's climate and soil different for olive growing compared to other regions in the world? And what makes the olives here so special?

Al Jabal Al Akhdar stands out because of its high elevation — over 2,000 metres above sea level — which creates a cooler microclimate compared to most of Oman and even many traditional olive-growing regions. The diurnal temperature variation — warm days and cool nights — helps olives develop a richer flavour profile and retain more polyphenols, which contribute to both health benefits and oil stability.

The soil here is also mineral-rich and well-drained, which stresses the trees just enough to produce high-quality fruit with concentrated oils. Combined with low humidity and minimal rainfall, the region naturally reduces the pressure from pests and fungal diseases, allowing for cleaner, more organic production.

What makes the olives here so special is how these harsh yet balanced conditions enhance the flavour and antioxidant content of the oil — giving it a distinctly bold and fresh taste that reflects the mountain's character. The unique characteristics of the land come alive in every sip.

You've experienced cultivating around 20 international olive varieties. If you had to choose just one to represent the Sultanate on the world stage, which one would it be and what's the story behind it?

All the varieties we've cultivated and studied have their own distinctive oil characteristics and features. Some stand out for their health benefits, whilst others are prized for unique taste and aroma profiles.

According to our recent publications in both the Journal of Food Composition and Analysis and Food Chemistry Advances, the variety 'Coratina' exhibited particularly high phenolic content and exceptional antioxidant activity.

This makes it especially interesting from a nutritional and functional perspective, as higher phenolic compounds contribute not only to health benefits but also to the oil's stability and robust flavour.

What's the biggest myth about olive oil that you're constantly having to debunk – and what's the truth that usually shocks people?

One of the most common myths I hear is that the colour of olive oil — whether it's green or golden — indicates its quality. In reality, colour says very little about the oil's purity or health benefits.

Some excellent oils are golden, others are bright green, and both can be extra virgin. It depends more on the olive variety and harvest time than anything else. That's why professional tastings are always done in dark-coloured glasses — to avoid bias from colour.

Another persistent misconception is that olive oil becomes toxic when used for cooking. That's simply not true. In fact, high-quality extra virgin olive oil has a high smoke point and is remarkably stable under heat, thanks to its antioxidant and polyphenol content. It's not only safe for cooking, but actually healthier than many refined oils.

Looking ahead, as 'olive tourism' continues to develop in the region, what's your boldest prediction for Oman's olive industry in the next decade?

I believe Oman is poised to emerge as a regional leader in high-altitude olive cultivation and integrated olive tourism.

Over the next decade, Al Jabal Al Akhdar, in particular, has the potential to become a model for climate-adaptive agriculture — offering not only premium-quality olive oil but also immersive agro-tourism experiences rooted in local culture and sustainability.

I see Al Jabal Al Akhdar turning into a living olive museum, where visitors can walk through terraced groves, take part in harvests, learn about oil extraction, and taste premium Omani oils that rival the Mediterranean's best.

Within the next decade, I believe Oman will not only produce award-winning extra virgin olive oils but also export knowledge, plant material, and climate-smart cultivation models to other arid regions. The olive tree will become a new symbol of Oman's agricultural resilience and rural development.

What drew you to the Olive Harvest Festival, and what does this celebration mean to you?

I was honoured by the kind invitation from Anantara Al Jabal Al Akhdar Resort to share my knowledge and experiences with the community. What truly drew me to the Olive Harvest Festival is how it beautifully brings together tradition, community, and science in one vibrant celebration.

As someone deeply involved in olive research and cultivation, it's incredibly meaningful to witness the human side of this work — families harvesting together, sharing stories, and celebrating the fruits of their labour. To me, the festival is more than just a seasonal event — it's a living expression of our connection to the land. It honours the value of local agriculture, promotes awareness of olive oil quality, and provides a platform to educate and inspire future generations. It reminds us that behind every bottle of olive oil is a story of soil, season, and shared heritage.

I truly commend Anantara Al Jabal Al Akhdar Resort for its remarkable efforts in promoting agro-tourism and celebrating the region's agricultural heritage. Dedicating a festival to a unique and culturally significant product like olives reflects a deep understanding of the value of local identity and sustainable tourism. By integrating local produce, traditions, and knowledge into the guest experience, these initiatives not only enrich tourism but also empower farmers and preserve rural landscapes.

To be part of this experience, check out here for more information.