We made olive oil from the olives at the Jerusalem Center, picked by the students last week for today.
The process starts by crushing the olives with a heavy stone. Gaye Strathern, Donna Funk, Tina Whitchurch and Linda grind the olives. The four women are cheaper than hiring donkeys.
The crushed olives are put into hemp baskets.
and the baskets are stacked on top of each other on the screw press.
The screw press is tightened
and the oil flows into reservoirs.
Push the other way, Linda.
The lever and pulley olive press technology is 3,000 years old. The oil goes into a cistern and water is poured on top. The best oil floats to the top and the garbage settles on the bottom. It then drains into a second cistern and the good oil floats again to the top. The oil is then scooped out.
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