Ancient Crush

Yam lower stone for crushing olives AmitaiAsif

Photo: Amitai Asif

 

You’ve seen nations

Rise

And fall,

Felt oil

Extracted

From trees’ toil.

You’ve seen

The farmers

Tend the soil,

Bread dipped

To nourish

Heart and soul,

As children laughed

And played

And lived

And died

Through centuries of

War and spoil,

While you remained

Above the boil,

Till peace returns

For olives’ roil.

 

 

Note: The photo is of an ancient base stone (called “Yam” in Hebrew) of the grinding stones that are used for the first step of extracting oil from olives. A current-day olive grove can be seen in the background to the left. Olives were first domesticated about 6,000 years ago, likely in the Mediterranean basin. Documented history of deliberate oil pressing can be found as early as 4,500 years ago (around 2,500BCE).

To this day, making olive oil involves several stages of crushing and rinsing to extract the oil. In many places, olives are still harvested by hand or by beating the fruit off of the trees. The olives are then washed, and crushed by milling stones (traditionally between a bottom stone like the one in the photo and one or two mill stone that stand perpendicular to it and roll around the base stone). The millstone/s were historically moved by use of man-power or animal power, and in some places still are. The pulp is placed in woven bags or baskets, then the baskets themselves are pressed. The liquid from the press bags gets drawn into a reservoir where oil is left to settle and separate. Oil is then skimmed off and allowed to settle again, sometimes repeatedly, to remove impurities.

 

 

For the Tuesday Photo Challenge: Ancient