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Ancient Israelite cuisine refers to the culinary practices of the Israelites from the Late Bronze Age arrival of Israelites in the Land of Israel through to the mass expulsion of Jews from Roman Judea in the 2nd century CE. Dietary staples among the Israelites were bread, wine, and olive oil; also included were legumes, fruits and vegetables, dairy products, fish, and meat.
Israelite cuisine was adherent to the dietary restrictions and guidelines of Yahwism and its later-developed forms: Judaism and Samaritanism. There was a considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages. The food of ancient Israel was similar to that of other Mediterranean cuisines of the time.