“My favourite thing is watching someone open a tin of ONSURI and breathe it in. That instant recognition, that nostalgic smile—it’s the moment you know you’ve created something truly special.”

Our olive oil is anything but ordinary. It’s the result of uncompromising quality, innovation, and a deep respect for nature—a far cry from mass-produced alternatives.

At ONSURI, we own every step of the process, from nurturing our groves to pressing and bottling on-site. This hands-on approach ensures exceptional purity, bold flavor, and unmatched freshness. Grown in Jordan’s rich landscape, our oils are naturally high in polyphenols, delivering both incredible taste and powerful health benefits.

By choosing ONSURI, you’re not just selecting an oil—you’re embracing a new standard in Extra Virgin Olive Oil. Thank you for being part of our journey.

Amelia Bilbeisi, ONSURI Olive Olive Sommelier & Master Miller

Redefining Excellence: Amelia Bilbeisi’s Journey in Ultra-Premium Olive Oil

In the centuries-old, traditionally male-dominated olive oil industry of the Middle East, Amelia Bilbeisi is carving out a name for herself.
As a certified olive oil sommelier, she is not only reshaping the standards of extra virgin olive oil in Jordan—one of the world’s top ten producers—but also challenging long-standing perceptions in the field. At the helm of ONSURI’s quality control and innovation, she ensures that every bottle meets the highest possible standards, pushing boundaries for what ultra-premium olive oil can be.

The journey began with her father, Ziad Bilbeisi, who transformed an unlikely 300-acre desert landscape into a thriving olive grove with 315,000 trees, defying the odds and proving that passion, expertise, and sustainability can coexist. Though Amelia built a successful career in corporate training and development, she was drawn back to the family business, bringing with her a meticulous approach to quality, taste, and craftsmanship.

“Olive oil is an industry rooted in tradition, yet so much of it is treated as a commodity. But truly great olive oil is delicate—it needs to be nurtured,” she explains.

Since earning her Olive Oil Sommelier certification in 2019, Amelia has refined her palate through weekly blind tastings, collaborating with experts in related fields like wine and whiskey to deepen her expertise. In 2022, she further cemented her mastery by completing her Master Miller certification with ESAO in Spain.