Olive branch with clusters of olives
Olive harvesting requires eye hand coordination, branch by branch.
An opportunity to climb high on the olive tree.
There were fewer olives this year than last.
Olives are temporarily spread out on our balcony after harvesting.
The nicer and bigger olives are picked for pickling. The rest will be pressed for oil.
Only natural ingredients are used for pickling: lemon, salt, water, pepper, leaves of lemon tree.
Olives are cracked slightly with a stone before putting into a pickling jar.
The jars are filled to the brim with olives, freshly squeezed lemon, lemon slices, sliced pepper, salt and water.
Finally we topped the jar with a few lemon leaves before sealing the jars.
The rest of the olives are delivered to the olive oil press facility.
Within half an hour, about 119 kgs of olives were pressed into 18 liters of extra virgin olive oil.
The olive press machinery (part 1 of 4)
The olive press machinery (part 2 of 4)
The olive press machinery (part 3 of 4)
The olive press machinery (part 4 of 4)
When you visit us in Palestine, you will be served with this thick, tasty and nutrious olive oil.
While the olive oil comes out from one spout, the left over olive grounds comes out from the other end.
