With the first autumn rain the picking begins: ladders, sheets on the ground, many hands, then the road to the press.
In Palestine the olive is more than a tree: it is livelihood, memory and years of patience. Its harvest is one of the warmest times of the year, usually in October and November, after the first rain.
The family spreads sheets under each tree; some climb ladders while others gather the olives from the ground. Villages keep the custom of al-'awna: neighbours help one another with the picking, so the work is lighter and the shared meal better.
The olives go to the press, and the new oil comes out green and sharp. Among the best-known Palestinian olive varieties is the Nabali.
If you visit in the season, ask about harvest days with local families, and taste the year's oil with taboon bread.
