The Olive Tree

The olive is mentioned dozens of times in the Bible and is one of the seven species with which the Land of Israel is blessed. It grows throughout the land but is mainly found in the biblical portion of the tribe of Asher (in the north of the country), as it is said, "And he dips his foot in oil." In the writings of the sages, it is noted that the portion of the tribe of Judah was abundant in vineyards, making wine cheap and oil very expensive there. In contrast, the portion of the tribe of Asher was rich in olive groves, making oil cheap and wine very expensive. The olive is first mentioned in the Torah during the flood, when Noah sent out the dove: "And the dove came to him in the evening, and behold, an olive leaf plucked in her mouth," thus Noah knew the flood had ended. Since then, the olive leaf has been accepted as a symbol of peace, prosperity, and creation across all nations.

Olive oil was used to anoint the kings of Israel and high priests for their service. It was also used for offerings in the temple.

The olive tree is evergreen and can live for hundreds of years. Thus, the prophet Jeremiah likens Israel to it: "A green olive tree, beautiful in form, Hashem has called your name." In Psalms, the sweet singer of Israel requests: "But I am like a green olive tree," and also "I have been anointed with fresh oil." In other words, the poet wishes to remain fresh even in old age, like the olive. In the past, the daughters of Israel adorned their heads with olive branches as a symbol of longevity and fertility: "Your sons are like olive shoots."

Olives have significant uses, primarily from the oil extracted from them. Olive oil is known as 'Yitzhar,' and it is exceptionally clear and pure. The oil is used for lighting, food, anointing, and medicine. Hundreds of olive varieties exist, some specifically for oil production and others only for food, depending on the oil content of the variety. Olives contain between 30-50% oil, most of which are dual-purpose.

Olive oil is distinguished by its clear light and delicate, pleasant taste, along with its wonderful properties for nutrition and health. The green olive is picked while still unripe. The black olive is picked when fully ripe. The raw olive is very bitter and not suitable for eating; only after soaking in water and pickling in salt is it fit for consumption. It serves as a wonderful seasoning, stimulates and improves appetite, and is a main component in various salads. Olives are very rich in iron and vitamin E. The olive tree itself is very strong and handsome in appearance and is used in the production of luxury furniture and art. Since the olive is a fruit-bearing tree, its cutting is forbidden by Torah law, and only when it ceases to bear fruit or its yield is very low, is it permissible to cut it and use it.

The olive originates from the Land of Israel and from there spread to most countries around the world. Picking olives is called "Maseka." The extraction of oil is called "Atzira," and it is done in a "Beit Bad" ("winery" for wine and "Beit Bad" for oil). In the past, the olive was the most important and respectable among plantations and fruit trees. With the invention of electricity and the discovery of other types of oils, the importance of the olive has diminished somewhat. Still, even today, it is one of the most important crops worldwide. The global olive harvest is estimated at about 10 million tons a year. Several countries, including Israel, export olive oil and pickled olives.

According to the tradition of the sages, eating olives leads to forgetfulness. In contrast, eating olive oil is believed to enhance memory. Many people drink a small spoonful of extra virgin olive oil every morning before eating to stimulate and strengthen memory. Olives and the oil extracted from them have many medicinal properties: olive oil combined with a raw egg yolk serves as a remedy for cough and hoarseness. Those suffering from weakness and kidney stones can benefit from drinking a teaspoon of olive oil in the morning before eating. Rubbing olive oil into the scalp strengthens hair roots. Assaf the physician (lived in Babylon between the eighth and ninth centuries) wrote: "Olive oil cures abdominal pain, strengthens the workings of the stomach, and is beneficial for mouth and tooth ailments. It is good for head ailments, promotes hair growth, maintains it, and prevents rapid hair loss."

For diphtheria, a very serious disease, one should take black olives (meaning olives picked after ripening), crush them well, fry them in olive oil, and make warm compresses around the neck and throat. For toothaches, take two tablespoons of olive oil and a piece of lime the size of a walnut, cook together for a long time, make it into a paste, and apply it to the teeth and gums. For an ear infection, a few drops of warm olive oil should be dropped into the ear. To reduce high fever, crush garlic, mix with salt and olive oil, and apply to the patient – face, arms, and legs. The patient will immediately sweat a lot, and the fever will drop. For dry and severe coughs, the chest should be rubbed with warm olive oil.

Massages with olive oil are effective and relieve back pain and arthritis. The oil is good for lubricating and softening the skin through massages and muscle therapy. Our ancestors, throughout all periods, used olive oil for massages against various pains. For infants suffering from coughs, olive oil mixed with honey was given, and blessings and healing were seen. Our sages saw in it a special virtue: "He who regularly uses olive oil should expect the light of Torah." I remember my father, blessed memory, sent me to study Torah and Mishnah lessons in the evenings with Rabbi Rachamim Melamed HaCohen, blessed memory, who taught me by the light of an olive oil lamp, a good omen for broadening the mind.

Elderly members of the eastern communities, as well as many Chassidic groups, are meticulous about lighting Shabbat candles and memorial candles specifically with olive oil. The three words "oil," "soul," and "Mishnah" are composed of the same letters: "soul," hinting at the additional soul that comes on Shabbat, as well as the soul of the deceased. "Mishnah" is the study of Mishnayot for the elevation of the soul of the deceased, and above all, the lighting of the candle with "oil."

The olive ripens all at once, in the language of the Mishnah: "It makes one pool." The time for picking olives is after the grape harvest, in the language of the Talmud: "the grape harvest comes and the olive picking starts." The growth of the olive is slow, and only after three or four generations does it reach its full yield. To the east of Jerusalem is a mountain called "Mount of Olives." Nearby is a place called "Ma'aleh Zaytim." It is likely that in past generations, there were olive orchards there. Today, this mountain is used for burial and is the most ancient and sacred cemetery of the Jewish people.

In Psalm 128 it is written: "Your sons are like olive shoots around your table." Why are sons likened to "olive shoots"?

Just as the olive does not accept grafting from other species, and all its shoots come from it, so your sons will be – they will not stray into foreign pastures. Just as the olive starts bitter and is not fit for use until it is crushed, soaked in water, and only then is suitable for light and food – so your sons will also start off bitter, and only after much care and effort in their education, will parents enjoy their delight and happiness, until they bring light and pleasure with their deeds, and a good name to their family. The blessing of the olive: "Creator of the fruit of the tree."