The Onsuri Vision
Onsuri is built on an intimate understanding of the olive oil industry and a hunger to revitalise it. It is our belief in sustainability that makes for a business in real harmony with head and heart; planet-friendly choices should be a simple pleasure, and Onsuri strives to ignite that potential in kitchens around the world.

Working hand in hand with the visionary Jordanian family, our olives are grown from some of Europe’s most lauded varieties in the Fertile Crescent. At Onsuri we take pride in making olive oil which benefits the body as much as our community of growers: soon to be certified vegan and organic, just two tablespoons per day of the farm’s high phenolic oil contributes to the protection of blood lipids from oxidative stress. That sounds complicated, but it comes naturally.

Our Process
Rising like an oasis from the surrounding desert, the single-estate family farm is fed by natural artisan wells and employs Syrian and Iraqi refugees as well as locals to tend its 185,000 olive trees over 120 hectares. Here, processes are as pure as possible; cars stop at the farm’s gates; fallen leaves and branches are composted and returned to the soil; solar panels provide most of the farm’s energy, and all water from its press is recycled into the cultivation of its award-winning olives – once picked, they’re pressed within the hour.

Water and sun, earth and time: in a world which often pits profit against quality, that’s a formula more radical than it might sound. Launching with four extra virgin varieties – aromatic Arbequina, full-bodied Arbosana, ‘King of olives’ Koroneiki and a blended mix – available in one litre tins, Onsuri is the definition of delicacy. First Dawn is made with Koroneki olives from the year’s first harvest. Picked by hand as the sun rises, First Dawn promises purity, robustness and extraordinary depth of flavour.