The Jerusalem Gift Shop
In ancient Jerusalem, olive oil production was a meticulous and labor-intensive process that began with the harvesting of ripe olives from trees. The olives were typically handpicked to ensure they were in the best condition. Once collected, the olives were taken to a crushing area, where they were ground into a pulp using large stone mills. This crushing process was essential to break down the olives and release the oil contained within the fruit’s cells.
| After crushing, the olive pulp was placed in woven baskets or sacks and taken to the pressing area. Here, the sacks were stacked under a large wooden beam or stone weights, which applied pressure to extract the oil. This pressing stage was crucial as it separated the oil from the water and solid components of the pulp. The first pressing usually produced the highest quality oil, often referred to as “extra virgin” in modern terms. |
| The oil was then collected in large clay jars or storage vessels. These containers were designed to keep the oil pure and protected from contaminants. The oil was allowed to settle, enabling any remaining water and impurities to separate and be removed. Once purified, the olive oil was ready for use in cooking, lighting lamps, religious ceremonies, and medicinal purposes. This traditional method of production highlights the significance of olive oil in the daily and spiritual life of ancient Jerusalem. |