On October 24, the Russian Ambassador to Israel A. d. Viktorov and his wife, employees of the Russian Embassy and the Russian representation in the Palestinian National Authority and their families at the traditional autumn olive harvest at the Gornansky Monastery in Ein Kerem, the headquarters of the Moscow Patriarchate's representation of the Russian community in Jerusalem. The guests were received by the abbess of the monastery Yekaterina (Chernisheva) and her sisters. Gornansky Monastery in the picturesque area of ​​Ein Kerem, often called "Tuscany Jerusalem", was founded in 1871 by the head of the Russian spiritual mission in Jerusalem, Archimandrite Antonin (Kapostin) on a site with ancient olive groves. Now the olive grove is part of the historical landscape and the basis of the monastery's economy. In the Gornansky monastery garden, two varieties of olives dominate: "Manzanilla" and "Kazerna". The harvest is done by the nurses exclusively by hand. Some of the olives are then processed into olive oil, and some are salted according to ancient recipes for the monks' meal.

On October 24, the Russian Ambassador to Israel A. d. Viktorov and his wife, employees of the Russian Embassy and the Russian representation in the Palestinian National Authority and their families at the traditional autumn olive harvest at the Gornansky Monastery in Ein Kerem, the headquarters of the Moscow Patriarchate's representation of the Russian community in Jerusalem. The guests were received by the abbess of the monastery Yekaterina (Chernisheva) and her sisters. Gornansky Monastery in the picturesque area of ​​Ein Kerem, often called "Tuscany Jerusalem", was founded in 1871 by the head of the Russian spiritual mission in Jerusalem, Archimandrite Antonin (Kapostin) on a site with ancient olive groves. Now the olive grove is part of the historical landscape and the basis of the monastery's economy. In the Gornansky monastery garden, two varieties of olives dominate: "Manzanilla" and "Kazerna". The harvest is done by the nurses exclusively by hand. Some of the olives are then processed into olive oil, and some are salted according to ancient recipes for the monks' meal.