Olives in Israel
There are many sorts of olives in the world. Some of them are growing in Israel. The climate in Israel is the one that is necessary to the most of the olives in the world. Not many kinds of olives grow in Europe; naturally, the climate doesn’t allow this. So, Israel is one of the countries that makes a lot of money from exporting olives. There are many kinds of olives that were imported to Israel and by then grow here like the other olives in Israel. Some may say that they are not Israeli olives but I think that they aren’t less Israelis than the first Israeli olives. The more known species of olives in Israel are: the “Barnea” which was invented by an Israeli biotechnologist, the “Picoal”, the ”Soori” which can be damaged by an illness called “Eye of peacock” that is caused by a mushroom but his oil is very good, the “Manzalino” which contains 81% of oil and the “Savyalno” which has a big olive. The olives are not like the other typical fruits; they have a long history, especially in the Israeli tradition. Many years ago, one of the only ways to make a fire was from olive oil, the Israeli nation chose the olive oil for lighting the lamp. However, the olive appears in the Noah story, when the pigeon returned with a leaf of olive; from then the olive means peace and friendship. But, years after the olive symbolized the Israeli nation; so the olive can grow in many places and in many shapes, but the oil is always satiable. So are we, the Israelis that live in many but we always stay Israelis. Today we don’t need the olives for fire; we have matches for this. So the olives today are a food, a very important symbol and a very important ingredient for olive oil. As I said, we eat olives. We eat Olives on our pizza, in our salad and even in our burecas. And, we also export olives. How can we be so successful? The answer is of course, the quality. Everyone can say that it is just because of the climate in the countries that we export to them. But, if that is true why do countries pick us? Olives grow almost everywhere. The answer to that question is that the quality of the olives in Israel is very good; we take good care of the weak olive trees and they are giving us very tasty olives that are wanted all over the world. We aren’t always eating the olive in its original shape. Sometimes we just add some olive oil to the salad and eat it. How do we make this oil? There are some techniques that are being used for making olive oil; they all are divided to two big groups: the modern way and the traditional way.
After this, in the traditional way, the people took the olives to the two stones called “sea” and the heavy stone called “mamel”. The heavy stone is on the other one and an envoy is connected them, the people put the olives on the “sea” stone and pushed the other stone that moved on the olives and mashed them and then the oil came out. In the modern way the people put the olives in a water-wall so all the dirt drowned and the olives floated. Then they put the clean olives in other machine that turned them into clean oil. There are many of olive oil companies that are working to make the most cleanly and good oil. The best are: “Philip farm” and “Ayalon”. I never saw the way what the people make olive oil with. But, I took part in doing the first stages. One day our class had gone on a trip to an olive farm where we learned about olives and “milked” olives. Bibliography: www.cet.ac.il Eden K.
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In both of the ways the first step is to collect the olives from
the tree. There are three ways for doing it; The “milking” technique
which you use the same action that you use when you milk a cow, this
technique is the hardest way, but it doesn’t hurt the tree at all.
Another technique is the “shaker” which shakes the tree until
all the olives fall from it (more used in the modern way). The third
technique and the most unpopular one is the “heating” technique
that is used more in the Arab villages, which you take a steak and heat
the olive tree and pick the olives that fall down. 
