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We sat down with our friend Elk and Yossi Polak, CEO of Meshik Achiya, to explore how Shiloh’s ancient limestone hills shape extra virgin olive oil just as clearly as terroir shapes wine. With a tasting flight on the table, we learned the craft from the inside out—why you warm a blue cup in your palm, how stripaggio unlocks aroma, and what that peppery cough really means about polyphenols, freshness, and quality.
Yossi walked us through five distinct expressions, from Picual’s fresh-cut herb profile to the bolder Souri and a chef-driven blend that balances fruitiness, bitterness, and pungency. Along the way, we talked pairings that make weeknights sing—delicate oils finishing fish, greener styles brightening roasted vegetables, peppery oils lifting lentils and steak—and why green apple, not bread, is the palate cleanser that keeps flavors honest. If you love wine vocabulary, you’ll feel right at home here: acidity, balance, structure, and length all show up in oil, too.
Beyond tasting notes, this conversation is rooted in place and people. Shiloh’s high elevation, rocky limestone soils, and mountain winds have nurtured vines and olives for millennia, and that history flows into modern presses and award-winning bottles. Yossi shares how the latest harvest collided with war, how one farmer saved the crop while others served, and why their 600-ton annual production still stays mostly in Israel. We also spotlight a chef who built a restaurant around Picual, sending diners home with a small tin of Shiloh’s liquid gold.
Come learn a new skill, rethink your pantry, and taste a landscape. If this journey sharpened your appetite, tap follow, share with a friend who loves good oil, and leave a quick review telling us your favorite variety and how you use it at home.
www.TheKosherTerroir.com
+972-58-731-1567
+1212-999-4444
TheKosherTerroir@gmail.com
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https://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9
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