updated: September 4th 2025

The Levant Region, Its Food, and Olive Oil: A Culinary Exploration

The Levant region, also known as the Eastern Mediterranean, encompasses countries such as Lebanon, Syria, Jordan, and Palestine. This region boasts a rich culinary heritage deeply rooted in tradition, culture, and the unique flavors conveyed largely through its extensive use of olive oil (Urban Farm and Kitchen, 2023, Wikipedia, 2005).

Olive Oil: The Heart of Levantine Cuisine

Olive oil is not just a cooking ingredient in the Levant; it is central to its culinary identity and diet. Produced predominantly from olives grown in rocky terraces under traditional methods, Levant olive oil offers a distinct flavor profile shaped by the region’s climate and soil (FoodAnthro, 2023; PMC, 2025).

Palestinian olive oil, for instance, holds not only culinary but also cultural significance, serving as a “life-sustaining” staple in daily meals and communal celebrations. The olive tree connects generations through traditional cultivation and harvesting practices, blending human care with natural cycles (FoodAnthro, 2023).

Iconic Dishes of the Levant

Some of the most renowned Levantine dishes featuring olive oil include:

Hummus: A creamy dip blending chickpeas, tahini, garlic, lemon juice, and a generous drizzle of olive oil. Hummus is a cornerstone of Levantine tables, often paired with pita bread or grilled meats (Urban Farm and Kitchen, 2023).
Baba Ghanoush: This smoky eggplant dip is prepared by roasting eggplants over an open flame, then blending with tahini, garlic, lemon juice, and olive oil to create its characteristic flavor (Boxed Halal, 2023).
Falafel: Ground chickpeas or fava beans mixed with herbs and spices, then deep-fried to achieve a crispy exterior and soft inside, traditionally served wrapped in pita bread with hummus, tahini, and fresh vegetables (Urban Farm and Kitchen, 2023).
Shawarma: Marinated and grilled meats such as lamb, chicken, or beef, thinly sliced and served with tahini sauce, pickles, and onions. The spices used in shawarma reflect the Levant’s rich culinary traditions (My Pita Wrap).

Beyond these, salads such as tabbouleh and fattoush highlight fresh ingredients like parsley, bulgur, lemon juice, sumac, and olive oil, contributing to the vibrant, healthy nature of the Levantine diet (Levantine Cuisine - Wikipedia).

Health Benefits and Cultural Importance

Levantine cuisine, with olive oil at its core, is celebrated for its health benefits. The Mediterranean diet, rich in fresh vegetables, olive oil, and lean proteins, has been associated with decreased risks of cardiovascular diseases, diabetes, and inflammation (PMC, 2025). Additionally, traditional Levantine fasting practices and communal meals emphasize nutritional balance and social bonding (University of Texas Press, 2024).

Conclusion

The Levant region offers a culinary paradise where olive oil is both a symbol of cultural heritage and a key ingredient that defines the flavors of the Eastern Mediterranean. From humble dips like hummus and baba ghanoush to iconic street foods like falafel and shawarma, Levantine cuisine continues to captivate hearts and palates globally. Whether you are a seasoned foodie or exploring Mediterranean flavors for the first time, the rich, healthy dishes of the Levant invite you to savor tradition with every bite.