Recreate the ancient Egyptian olive oil production technique

Dr Emlyn Dodd, an archaeologist specializing in ancient food and water studies at the British School's interdisciplinary research center in Rome, has sought to recreate the first recorded ancient method of pressing olive oil. first 4,500 - 4,600 years ago.

Figurative painting depicting the ancient Egyptian method of pressing olive oil.

The civilizations that formed along the Mediterranean coast spent a lot of time and effort developing efficient methods for harvesting and producing olive oil. Many ancient agricultural texts detail the tools and equipment needed, how and where olives are grown, and many other details of actual production.

Dodd says the texts give precise instructions on how to make olive oil, as well as recipes for the various varieties. Combined with ancient paintings depicting the process and oil well ruins, the team was able to reconstruct the ancient oil production facility.

Dodd wanted to understand the Egyptian olive oil production technology. He simulated the method of pressing oil in the following steps. First, the olives are crushed and placed in an absorbent bag. Then, each end of the bag is attached to a stick. Next, the two inverted sticks are rotated in opposite directions, causing the bag to twist and most of the olive oil to flow out. This method is mentioned as early as 2500 - 2600 BC in the tomb of prince Nebemakhet in the 4th dynasty (circa 2613 - 2494 BC).

Dodd conducts tests to check the quality of olive oil produced through the above method. He used a simple cheesecloth as a bag, and used a mortar and pestle to grind green and black olives from Australia into a puree and put them in the bag. Dodd and colleagues found that applying even torque causes the olive oil to drip continuously without damaging the bag. In the end, Dodd obtained a batch of olive oil that tasted very much like fresh pressed high-quality oil with a pungent taste.