From Soil to Service
Every ingredient has an origin. These are the growers and artisans who make Olive & Thyme possible.
Galilee Olive Grove
The Azoulay family has tended these ancient trees in the Upper Galilee since 1952. Their Koroneiki olives are hand-picked at peak ripeness and cold-pressed within hours — the oil that dresses nearly every dish on our menu.
We visit the grove each autumn for the harvest festival, pressing a limited batch exclusively for Olive & Thyme. You can taste the difference in our olive oil cake and herb-crusted sea bass.
Emek Hefer Herb Gardens
Rivka Ben-David cultivates over forty herb varieties on two acres of raised beds in Emek Hefer. Rosemary, sage, lemon thyme, and bronze fennel arrive at our kitchen still fragrant from the morning cut.
No greenhouse shortcuts — Rivka grows by the lunar calendar and harvests before dawn when essential oils are at their peak. Our herb liaison Maya visits every Tuesday to plan the week's garnishes and infusions.
Cohen Family Farm
In the Sharon Plain, the Cohen family grows heirloom tomatoes, peppers, and leafy greens using regenerative practices passed down four generations. Their produce arrives in wooden crates, never refrigerated.
From the roasted tomato soup to the heritage beet salad, Cohen Farm vegetables anchor our starters. We commit to purchasing their full seasonal surplus, reducing waste and supporting fair farm economics.
Gallery
Moments from our partner farms, harvest visits, and seasonal celebrations.
More Partners
Grass-fed lamb and free-range eggs from the southern highlands.
Foraged mushrooms and wild greens from certified gatherers.
Line-caught daily catch from Mediterranean waters.
Pasture-raised poultry and heritage grain flours.
Monthly long-table dinners at partner farms. Eat where it grows. Limited seats — inquire for dates.
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