Researchers have recreated an olive oil extraction method that produces high-quality oil similar to that of today, using a twisting technique developed over 4,000 years ago.
Dr. Emlyn Dodd, an archaeologist specializing in ancient food and drink at the British School’s interdisciplinary research center in Rome, aimed to reconstruct the original olive oil extraction method of ancient peoples, first documented 4,500 to 4,600 years ago.
Hieroglyphic depiction of the olive oil extraction method of ancient Egyptians. (Photo: Wikipedia)
The civilizations that formed around the Mediterranean dedicated significant time and effort to developing effective methods for harvesting and producing olive oil. Many ancient agricultural texts meticulously describe the tools and equipment needed, the cultivation and locations of olive trees, along with various other production details.
Dodd noted that these texts provide precise instructions on how to produce olive oil, as well as recipes for different varieties. By combining these ancient writings with illustrations of the processes and the remnants of oil presses, the research team was able to recreate the ancient oil production facility.
Dodd’s goal was to gain a deeper understanding of the olive oil production technology of the Egyptians. He simulated the oil extraction process step by step. First, the olives were crushed and placed into water-permeable bags. Each end of the bag was then attached to a stick. Next, two sticks were rotated in opposite directions, causing the bag to twist and allowing most of the olive oil to flow out. This method was first mentioned around 2500 – 2600 BCE in the tomb of Prince Nebemakhet during the Fourth Dynasty (circa 2613 – 2494 BCE).
Dodd conducted experiments to test the quality of the olive oil produced using this method. He used simple cheesecloth as the bag, employing a mortar and pestle to crush green and black olives from Australia into a paste before placing it into the bag. Dodd and his colleagues found that applying a consistent twisting force allowed the olive oil to drip continuously without damaging the bag. Ultimately, Dodd produced a batch of olive oil with a flavor very similar to that of high-quality, freshly pressed oil with a robust taste.
