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Olive Oil Production in the Heart of the Galilee Cultivating some 220,000 dunams of olive groves and producing 20,000 tons of olive oil annually, Arab, Druze, Circassian and Jewish farmers in the Galilee are united in their dedication to quality extra virgin olive oil.  Residents of Deir Hannah drive a tractor to cultivate their olive groves.  Deir Hannah olive groves overlook the Arab village nested between the Galilee hills.  Traditional cuisine is only prepared with olive oil in the Arab village of Arabeh.  Ancient olive trees in the Deir Hannah olive groves.  Olive oil is a major ingredient around the Mediterranean, depicted here sprinkled on sour 'labane' cheese.  Traditional cuisine is only prepared with olive oil in the Arab village of Arabeh.  Traditional cuisine is only prepared with olive oil in the Arab village of Arabeh.  Traditional cuisine is only prepared with olive oil in the Arab village of Arabeh.  Vine leaves are filled with rice soaked in olive oil in a traditional manner in the Arab village of Arabeh.  Vine leaves are filled with rice soaked in olive oil in a traditional manner in the Arab village of Arabeh.  Ancient olive trees in the Deir Hannah olive groves.  Dark ripe olives on a branch of an olive tree. Harvest will begin later in October.  Deir Hannah olive groves overlook the Arab village nested between the Galilee hills.  Deir Hannah olive groves overlook the Sea of Galilee in the far distance.  Deir Hannah olive groves overlook the Arab village nested between the Galilee hills.  Visitors admire an ancient olive tree, Carbon-14 dated 980 years old, with a trunk circumference of 8.70 meters above the Arab village Deir Hannah.  Visitors admire an ancient olive tree, Carbon-14 dated 980 years old, with a trunk circumference of 8.70 meters above the Arab village Deir Hannah.  Visitors admire an ancient olive tree, Carbon-14 dated 980 years old, with a trunk circumference of 8.70 meters above the Arab village Deir Hannah.  Visitors admire an ancient olive tree, Carbon-14 dated 980 years old, with a trunk circumference of 8.70 meters above the Arab village Deir Hannah.  Dark ripe olives on a branch of an olive tree. Harvest will begin later in October.  Small pieces of bread are used to dip in olive oil for tasting.  PERETZ ELBAZ, owner of the Avtalion Oil Press, is proud to display the label of quality awarded by the National Plants Council on his products.  Bottled olive oil produced at the Avtalion Oil Press carries the label of quality awarded by the National Plants Council after rigorous reviews.
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