Did you know...

Did you know....

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The recipe for the Anointing Oil contains oils of orange, roses, cinnamon, musk and ambergris.

Usually a batch is made to last a few Coronations, but in May 1941 a bomb hit the Deanery destroying the phial, so a new batch had to be made.

The primary purpose of anointing with the holy anointing oil, was to sanctify, to set the anointed person or object apart as qodesh, or "holy"

Originally, the oil was used exclusively for the priests but its use was later extended to include Moanarchs.

The oil used to anoint King Charles III, was consecrated in Jerusalem.

The oil was created using olives harvested from two groves on the Mount of Olives, at the Monastery of Mary Magdalene and the Monastery of the Ascension.

The Monastery of Mary Magdalene is the burial place of His Majesty’s grandmother, Princess Alice of Greece.

The anointing of the King with holy oil, is the most sacred part of the ceremony.

The gold Ampulla is shaped in the form of an eagle with outspread wings and is used to hold the consecrated oil.

There is an opening in the beak for pouring the oil onto the Coronation Spoon.

The 12th-century spoon is considered the “most humble” but the oldest object in the Crown Jewels.

The blessed oil is poured into the bowl or head of the spoon, to allow the Archbishop to dip his fingers into it.

The King, hidden under a canopy, was then anointed with the sign of the cross on his hand, his breast, and his head.

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https://www.royal.uk/.../the-consecration-of-the...

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