Palestine's olives

"Olive harvest season is under way across the occupied West Bank. In every Palestinian home, there is a "teta" - a grandmother and keeper of family traditions, who shares her recipes for using olives and tells stories of when the whole family gathered to harvest them. The small green or black fruits are primarily used to produce oil, a staple never missing from a Palestinian dinner table, as well as table olives that accompany many meals."

"Olive trees have been cultivated across Palestine for thousands of years, serving as a source of livelihood, cultural heritage and resilience. The olive harvest, known as "mawsim al-zaytoun", begins in October, with preparations starting in September. Families ready their tools as the first September rains, talat al-matar, soften the soil, wash the trees and, as many Palestinian proverbs say, bring "barakeh" (blessings) for the harvest and the year ahead."

Olive trees have been cultivated across Palestine for thousands of years and provide livelihood, cultural heritage and resilience for Palestinian communities. The olive harvest, mawsim al-zaytoun, begins in October with preparations in September when first rains, talat al-matar, soften soil and bring barakeh (blessings). Families and communities gather to pick olives, a season that supports more than 100,000 families and historically included roughly 10 million trees across the occupied West Bank and Gaza. About 90 percent of olives are pressed for oil, a staple of every dinner table. Table olives and every part of the tree are used in Palestinian cuisine and traditions.

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