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Onsuri’s exceptional oil comes from Europe’s most prestigious olive varieties grown at the heart of the Fertile Crescent. In Jordan Greek, Spanish and local trees are tenderly cultivated on the sustainable family farm Onsuri’s exceptional oil comes from Europe’s most prestigious olive varieties grown at the heart of the Fertile Crescent. In Jordan Greek, Spanish and local trees are tenderly cultivated on the sustainable family farm

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Our Olive Oil Sommelier

“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.”

 



Amelia Bilbeisi, ONSURI Olive Olive Sommelier & Master Miller

Our olive oil is anything but ordinary. It’s the result of uncompromising quality, innovation, and a deep respect for nature – a world away from mass‑produced alternatives.

At ONSURI, we oversee every step of the process, from nurturing our groves to pressing and bottling on site. This hands‑on approach ensures exceptional purity, bold flavour, and remarkable freshness. Grown in Jordan’s rich landscape, our oils are naturally high in polyphenols, giving them their distinctive character and intensity.

By choosing ONSURI, you’re not just selecting an olive oil. You’re choosing a higher standard of craft and care. 

Thank you for being part of our journey.

Redefining Excellence

Amelia Journey in Ultra-Premium Olive Oil

About Amelia

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 plays a central role in shaping quality, taste, and innovation at ONSURI, helping redefine what ultra‑premium olive oil can be. Working in Jordan – one of the world’s top olive‑producing regions – she brings precision and modern thinking to a deeply traditional craft.

The journey began with her father, Ziad Bilbeisi, who transformed an unlikely 300‑acre desert landscape into a thriving olive grove of 315,000 trees. Though Amelia built a successful career in corporate training and development, she was drawn back to the family farm, bringing with her a meticulous, detail‑driven approach.

“Olive oil is an industry rooted in tradition, yet so much of it is treated as a commodity. 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 and collaboration with experts across related disciplines, including wine and spirits. In 2022, she completed her Master Miller certification with ESAO in Spain, further deepening her technical expertise.