תִּקּוּן בֵּית פִילִיפִּינִים

Gil Marks: Olive oil is generally classified by three grades, based upon the amount of acidity: Extra virgin, virgin, and pure. Extra virgin, called "first oil" in biblical times, is cold-pressed from the first pressing. This was the only oil used in the Temple meal offerings and menorah. Virgin oil generally comes from the second or third pressing. Pure oil, a misnomer, is made by refining the remaining olive pulp either by heat or chemically. The quality of any olive oil, similar to wine, varies according to growing conditions, quality of the olives, producer standards, and from year to year. Oils range from bitter to very pungent and fruity in flavor, yellow to vivid green in color, light to very thick in texture, and dull to intense in aroma. Therefore, the only way to determine the oil's characteristics is to taste it. In Israel, although olive trees grew throughout, the best oil came from the territory of Asher.