Palestine Monitor, 3 November 2010
The olive harvest is the definitive Mediterranean tradition. From the Pyrennes to the Atlases, Tunis to Athens, Jerusalem to Damascus, farmers and families are climbing trees and filling sacks in their grey-green groves. But before these kilos can be poured on pasta, heated to fry, or soaked in bread, the olives must go to a press.
Palestine Monitor visited Ramallah’s downtown olive press to see how the season’s harvest gets from the raw to the extra virgin.
