In ancient times the olive oil was an important component in the human diet; it was used to light lamps and the menorah in the Temple; it was used to anoint kings and priests; olive oil played an important part in the preparation of cosmetics and medicines: olive tree trunk and branches were used for making utensils and objects and there were many other uses.

Olives ripen in the beginning of winter. At the end of the season they turn from green to black. Today there are different varieties depending on whether they are meant for oil or to be eaten.

The preparation of olives for eating is usually done after the bitter flavor is taken out by rinsing and soaking them in water.

	Animal Powered Mill The first stage of ancient production of olive oil was crushing the olives in a mill. They were spread on a horizontal stone basin and a vertical grindstone, operated by an animal, was rolled over the olives to crush them.
	Pressing Olives The second stage was pressing the crushed olives. They were put into woven baskets that were loaded onto a press that worked with a long beam and stone weights or a large wooden screw.
	Collecting the Oil The third stage was the separation of the oil from the watery lees in the expressed liquid.