Chapter 9, Mishna 3, 4, 5, 6

Is consecrating unfit oil treated like consecrating a blemished animal?
How are the three olive harvests processed?
What are the three grades of olive oil?
Do you pick only the ripe olives or wait for all of them to ripen?
For the best oil, do you pick olives early or wait until they are fully ripe?
How is oil produced in the third olive harvest?
According to Rabbi Yehuda, how are olives processed differently?
How are the different grades of olive oil ranked in quality?
Do meal offerings require the same highest-quality oil as the Menorah?
In what sense are different oil grades considered “equal”?
Why does the Torah specify refined oil for the Menorah but not require it for meal offerings?
What is the purpose of the Table and the Menorah if not for eating and light?
What is the purpose of the Menorah if God does not need its light?
Where did they source the wine for libations in the Temple?
Which types of wine are invalid for Temple libations?
How should wine for libations be stored and prepared?
How is wine checked to ensure it is of proper quality for libations?
What is the source that libation wine must be flawless?
Are sweet wines acceptable for libations or not?
Is wine in its second year valid for libations after the fact or completely invalid?
Why is aged wine disqualified initially but still valid after the fact for libations?
What kind of vineyards produce wine suitable for libations?
Is consecrating flawed wine for libations treated like consecrating a blemished animal?
Why does Rabbi Yehuda require especially large, robust lambs for offerings?
What do the “watchmen” in Jerusalem say according to this verse?

Opening song: Moshe Storch leads Hallel at Beis Medrash Hancock Park

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