All communal and individual meal offerings may come from produce grown in Eretz Yisrael and from outside Eretz Yisrael, from the new crop, i.e., the current year’s crop, and from the old crop from previous years. This is the halakha of all meal offerings except for the omer, i.e., the measure of barley brought as a communal offering on the sixteenth of Nisan, and the two loaves, i.e., the communal offering brought on the festival of Shavuot, as they come only from the new crop and from Eretz Yisrael.
And all meal offerings come only from the optimal-quality grain. And which places have the optimal grain for them? Fields in Makhnis and Zateḥa are the primary [alfa] source for fine flour. Secondary to them is Aforayim in the valley.
All the regions were valid as the source of the grain, but it is from here, the primary and secondary places, that they would bring grain, because it was of optimal quality.

Even when selecting grain for meal offerings from the locations mentioned in the previous mishna, one may not bring as a meal offering grain from a fertilized field, nor from an irrigated field, nor from a field of trees, as such fields do not produce grain of optimal quality. But if one did bring a meal offering of grain from such fields, it is fit.
How does one produce optimal-quality grain? He plows the field during the first year, but he does not sow it, and in the second year, he sows it seventy days before Passover, and in that manner it produces grain that will provide an abundance of fine, high-quality, flour.
How does the Temple treasurer inspect the flour to determine whether it is of sufficiently high quality? The treasurer inserts his hand into the flour. If, when he removes his hand, flour powder covers it, the flour is unfit, until one sifts it with a fine sifter, so that no powder will remain.
And if the flour became wormy, it is unfit for use in a meal offering.

Olive trees in Tekoa are the primary source of oil to be used in meal offerings. Abba Shaul says: Secondary to Tekoa is Regev on the east bank of the Jordan River. All the regions were valid for oil to be brought from them, but it was from here that they would bring it.
One may not bring a meal offering containing oil from olives taken from a fertilized olive grove, nor from olives taken from an irrigated olive grove, nor from olives taken from an olive grove where grain was sown between the trees. But if one did bring a meal offering containing oil from such groves, it is valid. One may not bring a meal offering containing oil from unripe olives [anpiktan], but if one did bring it, it is valid. One may not bring a meal offering containing oil from olives that were soaked in water, nor from pickled olives, nor from boiled olives, and even if one did bring it, it is not valid.

There are three harvests of olives each year, and in each of them, three different grades of oils are produced.
How is the first olive harvest processed? One picks the ripe olives at the top of the olive tree, as those are the first to ripen, and crushes them in a mortar and places them inside the bottom of a wicker basket that has many small holes in it. The oil will then drip from the olives through those holes into a vessel placed underneath the basket. Rabbi Yehuda says: One positions the olives on the walls, surrounding the basket. This produces more refined oil, as the dregs stick to the walls of the basket. This is the first grade of oil produced from the first harvest.
After the oil ceases to seep from the crushed olives, one then presses down with a wooden beam upon them, causing additional oil to flow from the basket into the vessel. Rabbi Yehuda says: The excessive pressure produced by pressing down with a beam would cause some of the flesh of the olives to get mixed in with the oil, compromising its quality. Rather, one applies pressure by placing stones upon the olives. This is the second grade of oil.
One then ground the olives with a millstone and pressed down with a beam on those olives to extract any remaining oil; this is the third grade of oil.
The first grade is fit for kindling the Candelabrum, which requires: “Refined olive oil” (Leviticus 24:2), and the rest are fit for use in meal offerings.
How is the second olive harvest processed? One picks the crop of olives that is accessible while one is standing on the rooftop. This was the second lot of olives to ripen. And one crushes it in a mortar and places those olives into a wicker basket, allowing the oil to drip through the holes into a vessel underneath. Rabbi Yehuda says: One positions the olives on the walls, surrounding the basket. This is the first grade of oil from the second harvest.
One then presses down upon those olives with a wooden beam, thereby producing more oil. And Rabbi Yehuda says: One applies pressure only by placing stones upon them. This is the second grade of oil.
One then ground the olives with a millstone and pressed down upon them with a beam, thereby extracting any remaining oil; this is the third grade of oil.
The first grade is fit for kindling the Candelabrum, and the rest are fit for use in meal offerings.
How is the third olive harvest processed? This harvest consists of all the olives that still remain on trees. One packs it into a vat [oteno] in the building that houses the olive press [beit habbad] where it remains until it softens, and then one raises it up to the roof and dries it on the rooftop to remove the foul-smelling liquid secreted from the olives while in the vat. Then, one crushes the olives in a mortar and places them into a wicker basket, allowing the oil to drip through the holes into a vessel underneath. Rabbi Yehuda says: One positions them on the walls, surrounding the basket. This is the first grade of oil.
One then presses down on those olives with a wooden beam, thereby producing more oil. And Rabbi Yehuda says: One applies pressure only by placing stones upon them. This is the second grade of oil.
One would then grind the olives with a millstone and press down upon them with a beam, thereby extracting any remaining oil; this is the third grade of oil.
The first grade is fit for kindling the Candelabrum, and the rest are fit for use in meal offerings.

Having enumerated the nine grades of oils in the previous mishna, this mishna proceeds to rank them by their quality: As for the first grade of oil that is produced from the first harvest, there is none superior to it. The second grade of oil that is produced from the first harvest and the first grade of oil that is produced from the second harvest are of equal quality; there is no reason to choose one over the other. The third grade of oil that is produced from the first harvest and the second grade of oil that is produced from the second harvest and the first grade of oil that is produced from the third harvest are of equal quality. The third grade of oil that is produced from the second harvest and the second grade of oil that is produced from the third harvest are of equal quality. As for the third grade of oil that is produced from the third harvest, there is none inferior to it.
Also, with regard to all the meal offerings, it was logical that they should require the highest quality of refined olive oil, just like the Candelabrum. Because if the Candelabrum, whose oil is not to be consumed on the altar, requires refined olive oil, then meal offerings, which are to be consumed on the altar, is it not logical that they should require refined olive oil? To dispel this notion, the verse states: “Refined pounded olive oil for illumination” (Leviticus 24:2), which indicates that the high-quality, refined, pounded oil is required for the Candelabrum, but there is no need for refined pounded olive oil for meal offerings.

From where would they bring the wine for libations? Keduḥim and Attulin are the primary sources for wine. Secondary to them is Beit Rima and Beit Lavan, located in the mountain, and the village of Signa, located in the valley. All the regions were valid sources for wine; but it was from here, i.e., the aforementioned locations, that they would bring the wine.
One may not bring libations of wine that come from a fertilized vineyard, or from an irrigated vineyard, or from a vineyard in which grain was sown between the vines. But if one did bring a libation from such wine, it is valid. One may not bring libations from sweet wine made from sun-dried grapes [hilyasteyon], but if one did bring a libation from such wine, it is valid. One may not bring wine aged for one year; this is the statement of Rabbi Yehuda HaNasi, but the Rabbis deem it valid. One may not bring libations from sweet wine, nor from wine produced from smoked grapes, nor libations from boiled wine, and if one did bring a libation from such wine, it is not valid. And one may not bring wine produced from grapes suspended on stakes or trees; rather, one brings it from grapes at foot height, i.e., that rest on the ground, which are superior-quality grapes, and from vineyards that are cultivated, i.e., where one hoes beneath the vines twice a year.

And when producing wine for libations, one should not collect the wine into large barrels, as it causes the wine to spoil; rather, it should be placed in small casks. And one does not fill up the cask until its mouth; rather, one leaves some empty space so that its fragrance will collect there and diffuse when the lid is opened.
One should not bring libations from wine that rests at the mouth of the cask due to the flour-like white scum that floats on the surface, nor from the wine at bottom of the cask due to the sediment that collects there. Rather, one brings from the wine in its middle third.
How does the Temple treasurer inspect the wine to determine that it is from the middle of the cask? The treasurer sits alongside the cask and has the measuring reed in his hand. The spigot is opened and the wine begins to flow. When he sees that the wine emerging draws with it chalk-like scum [hagir], he immediately knocks with the reed to indicate that the spigot should be closed.
Rabbi Yosei, son of Rabbi Yehuda, says: Wine in which there is flour-like white scum is unfit for libations, as it is stated with regard to animal offerings: “Unblemished they shall be for you…and their meal offering shall be fine flour mixed with oil…unblemished they shall be for you, and their libations” (Numbers 28:19–20, 31). This indicates that animal offerings, meal offerings, and libations must all be brought from flawless products. Therefore, the presence of flour-like white scum in wine renders it unfit.