June
06
/ 2022
Dr Emlyn Dodd, an archaeologist specializing in the study of ancient food and drink, has attempted to recreate the ancient and original method of Egyptian olive oil pressing called the torsion method, which was first documented 4,600-4,500 years ago. Dr Emlyn Dodd has recorded his lengthy observations on high-yield Egyptian olive oil production, and also demonstrates how important this kind of “experimental archaeology” can be in reconstructing the past. From Crete to Israel to Egypt: The Egyptian Olive Oil Story The ancient inhabitants of Crete already understood the “Mediterranean diet” and the value of olive oil nearly 10,000 years ago! And over time, olive oil rapidly became one of the major commodities of the ancient Mediterranean world. In fact, olive
