By ARIEL JEROZOLIMSKIolive grove 248.88 AJ(photo credit: Ariel Jerozolimski)
Olive oil has been part of Jewish life in the Land of Israel since biblical times, characteristic of its landscape. My love for olive oil pushed me to observe its manufacture, from the time the olives are harvested until the oil reaches the can or bottle.
Jewish production has grown enormously, as has consumption in the Israeli kitchen, and this is due not only to its delicious taste but also to its medicinal qualities, being a valuable source of antioxidants and "good" fats.
Knowing that not all oils are as pure as the labels on their bottles proclaim, but are mixed with other, cheaper oils such as soy or corn, it was important for me to photograph a professional, reliable oil press and one with a craftsman's concept, where the oil is mostly made with the soul.
Following advice from some experts, I contacted Moshe Shapira of the Shamna olive oil press at Moshav Hagor in the Sharon, where three generations of the Abramov family have produced olive oil since 1985.
Only two hours elapse between the harvest of the olive trees in the Ramat Hasharon area and the moment the "magic" liquid is poured into the stainless steel funnel. The process is cold and water-free, to preserve the antioxidants and all this leads to the production of fresh, pure oil of superior quality.
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