Making olive oil the Palestinian way is a traditional process that has been passed down through generations. This method emphasizes the use of ancient techniques and natural processes. Here’s a step-by-step guide:

1. Harvesting the Olives

• Timing: Harvesting typically occurs in the fall, around October to December.
• Method: Olives are hand-picked or shaken from the trees using sticks. Nets are often laid out under the trees to collect the fallen olives.

2. Cleaning the Olives

• Sorting: Remove leaves, twigs, and any other debris from the olives.
• Washing: Rinse the olives thoroughly with water to clean off dirt and impurities.

3. Crushing the Olives

• Traditional Method: Use a stone mill or a large stone wheel to crush the olives. This can be done manually or with the help of animals.
• Modern Method: A mechanical crusher can also be used to expedite the process. The goal is to create a paste of olives and pits.

4. Malaxing the Olive Paste

• Process: The olive paste is kneaded slowly for 20-40 minutes. This allows the small oil droplets to combine into larger ones.
• Temperature: It’s crucial to keep the temperature low (below 27°C or 80°F) to maintain the quality of the oil. This is known as cold pressing.

5. Extracting the Oil

• Traditional Pressing: The paste is spread onto woven mats (often made of natural fibers) and stacked. These stacks are then pressed to extract the oil.
• Modern Centrifugation: The paste is spun at high speeds to separate the oil from the water and solids.

6. Separating the Oil

• Decantation: The extracted oil may still contain some water and solid residues. Traditionally, this mixture is allowed to sit, and the oil is carefully decanted (poured off) from the top.
• Modern Methods: Use a centrifuge to separate the oil from the remaining water and solids more efficiently.

7. Storing the Oil

• Container: Store the olive oil in stainless steel containers or dark glass bottles to protect it from light and oxygen.
• Environment: Keep the oil in a cool, dark place to preserve its flavor and nutritional properties.

Additional Tips

• Varieties: Different olive varieties can affect the flavor and characteristics of the oil. Palestinian olive oil is often made from indigenous varieties like Nabali or Souri.
• Patience: The entire process requires patience and care to ensure the highest quality oil.
• Cultural Practices: In many Palestinian communities, olive oil production is a communal activity, with families and neighbors coming together to harvest and press the olives.

By following these traditional steps, you can make olive oil that is not only rich in flavor and nutrients but also steeped in cultural heritage. Sahtein!