Hebrew: זַיִת, zayit
Family: Oleaceae
Scientific name: Olea europaea
The olive tree is extraordinarily hardy. Its trunk possesses arteries that descend from its canopy to its roots, neutralizing dead areas and generating new vibrant arteries. Olive trees possess hidden growth buds (“eyes”) on the trunk and branches, and it can sprout new branches in nearly every part of the tree. Even if the olive tree is damaged by fire, lightening, frost, drought, collapses from decay, or is even cut down, as long as there is at least one strip of arteries connecting the roots to the trunk, the tree will live.
An olive shoot, גְּרוֹפִית (gerofit), is a growth from the base of the tree trunk that develop from the root collar. Olive shoots can serve as a source for olive tree propagation. In the trunk folds are bumps called growth buds, which are at least the size of a walnut. From their tissue, roots and root buds eventually emerge, from which seedlings can be prepared. These nodules can form in trees as early as two years old. As the tree matures, its number increases, especially near the root collar. To prepare the seedlings, a piece of the root collar with the nodule and shoot is cut with an axe or a sharp hoe. Consequently, the shoot can be planted in the ground. This method of olive tree propagation was common in the past. Noah even took olive tree shoots into the ark, along with grapevine branches. One of the conditions that Joshua set with the Israelites upon entering the Land of Israel was that branches could be taken from any tree, except for olive tree shoots.
Olive trees are known for their alternating fruit production: one year it produces a full yield while the following years only 10-20% of the usual yield, and sometimes even less, making olive harvesting economically unfeasible.
At the beginning of the fruit’s development, it initially accumulates liquids and various compounds. These liquids were used for cosmetic purposes, such as myrrh oil (shemen hamor), which women smeared on themselves in Achashveirosh’s palace. These liquids are also known as mohal (sap), saraf (resin), and anpiknin (also anpiknon or anpiknun).
The primary use of the olive is the oil produced from it. When ripe, olives can contain up to 30% oil. To extract the oil, the olives are pressed. The first drops emitted by the fruit are the extra virgin oil, shemen katit, used to light the menorah in the Temple.
The olive tree is one of the earliest plants used by humankind. The olive tree is mentioned numerous times throughout the Tanach, first following the flood, when a dove brought an olive leaf to the ark. It is also one of the Seven Species with which the Land of Israel is blessed, and is mentioned in other contexts, as well. The olive features prominently in rabbinic literature, involving many halachic ramifications, including consumption of the fruit; olive oil and its production; biblical measurements for which the olive is the index (kezayit), olive wood use, and propagation methods.
Many findings indicate that the olive tree was initially domesticated in our region; some even claim that the first place of its domestication was the Jordan Valley, from which it was disseminated to the entire world. Throughout the generations, the olive tree was widespread in almost all parts of the country with a wide geographical distribution.
Rabbinic literature indicates that the use of olives and olive tree products was extensive and included many uses. We can infer this from the variety of activities involved in olive harvest, called: chavatah, mesik, nikuf, and (beating, harvest, striking, and harvesting leftover olives that didn’t fall after beating; this was to be left for the poor). Olives were differentiated by name and divided into sub-varieties, such as named after their place of cultivation. There are also names for various culinary uses: table olives were called zeitei kevesh or gluska’ot. Even the olives left on the trees after harvest were called a special name – zeitei nikuf, olives for striking off (by the poor).
The Sages also discussed the parts of the oil press extensively, going into great detail about its various components: avnei me’ichah, the crushing stone; salim, baskets; and akkalim, pressing mats.
Biblical measurements: Most biblical dimensions are measured in relation to the volume of an olive, with implications in areas such as eating measurements, the laws of ritual purity and impurity, the diameter of perforations in vessels. Oil is one of the seven liquids that allow food to become a receptacle of ritual impurity.
Terumot and ma’aserot (offerings and tithes): Oil is one of the three types of produce for which separating terumot and ma’aserot is a biblical obligation.
Bikkurim (first fruits): While there is an obligation to bring olives as bikkurim, it is also possible to bring them in the form of oil. As part of the bikkurim procession, the ox’s head is adorned with an olive wreath.
Matanot aniyim (gifts for the poor): The laws of pe’ah and shichechah apply to olive harvest.
Orlah and neta revay (waiting three years for fruit & fourth-year trees): Since it is a tree, one must wait three orlah years before using, eating, or benefiting from its fruit. On the fourth year, a special blessing is recited to transfer the sanctity of the fourth-year fruit to a coin.
Olive trees can be propagated by clipping the shoots. In this case, orlah years should be calculated from the time of planting. The years that the root sucker was attached to the tree are not included in the calculation.
והיה כעץ שתול… אשר פריו יתן בעיתו.
להצלחת דביר שמואל ולאורה רות פינצ׳בסקי
נישאו בר״ח סיון תשפ״ג
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להצלחת דוד וילנה אוסמולובסקי וילדיהם סופיה אליס ונעמי ברכות וישועות בכול
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לרפואה שלימה שושנה תקוה בת אסתר
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