In our touristic farm there are a lot of experiences: we have just finished the grapes-picking and pressing them at the wine-press and are now free for the olive picking and making olive oil at an ancient oil-press we have restored at the farm. In the spring we will return to the barn and conduct the threshing and wind scattering, grinding the kennels in the millstones and baking bread in a clay oven. As you can see, we are recreating an old village life according to agricultural seasons, while emphasizing the grain, the new wine and pure oil.
we take the olives to the olive-press enclosure and produce olive oil in three different facilities: In the squeezer, which was a family facility where in one hole you crush the olives and render them into refuse with a stone and in the other hole squeeze them and then pour water that transfer the oil to the urn. Then the natural separation occurs and you gather the oil with a ladle into the amphora.
The second method is improved squeezer, where two people are working on a larger surface and crush and squeeze the olives with a heavier rolling stone.
But the 2000 years ago hi-tech is the olive-press itself. The guests are familiar with the refuse where we crush the olives with two stones. Then the olive press, anvil and squeezing weights.
Finally the guests will learn about the various uses of olive oil: basic food, light and worship.
Later we will pickle the olives, which they will take home; make goat cheese and bake bread in a clay oven decorated with herbs gathered in our vegetable garden and olive oil. The entire experience lasts about two hours.
You can also finish by a meal in the restaurant, bringing with you the bread and cheese that you've just made and we add vegetable salad and seasoning: pesto, two-colors tapenade, dried tomatoes and other appetizers such as garlic confy in olive oil and tomatoes baked in thyme, garlic and olive oil; eggplant on open fire with tehine, a plate of house cheese: camembert, parmesan, gouda, zirger, sour labane on zaatar and more, all hand made from the goat pen in the yard. In addition onion kich and ravioli stuffed with home-made cheese and a plate of home-made jams with liquorice cookies and tea. On a rainy day I also promise a rich vegetable soup with herbs and legumes.
The meal will take place only at the end of the tour, after visiting the barn and the wine-press, the wine cellar which was once a Syrian bunker and the gallery, where they will meet our work of art in sculpture, glass and jewels, all hand made.
At the end of the tour and during the meal, the guests will enjoy wine tasting from Ein Nashut winery, our winery, and will taste: Cabernet Sauvignon, Merlot, Sira, Petit Verdu and more...very valued fruity wines
The embarrassing parts:
Opening hours in weekdays' afternoons, with previous coordination. Friday-Saturday from 10:00 until the last visitor. Coordination is required from the beginning of November until we run out of olives.
Prices: we are offering 4 workshops: recreating olive-oil preparation in all the mentioned facilities, cheese making, bread baking, olives pickling. Each workshop for 30 NIS and it is not obligatory to do them all. The parents are paying only 35 NIS for the tour, wine tasting and cheese tasting.
Meal cost: 90 NIS per adult and 70 NIS per child. Children age 3-10 pay only 50 NIS.
Groups of over 30 people get additional discount.
Another option for families wanting to prepare olive-oil from the olives of their own trees.
Making olive oil in cold press with the donkey, in the mesocarp cells, with no heating the oil at all. Squeezing by a hydraulic piston up to 200 kg, cost 200 NIS, which is the cost of the donkey's food sack.
For your information, the donkey is being rehabilitated in our farm after a road accident near the city of Ma'alot, as well as other animals who are finding in our farm lots of love. Among them Cream, the donkey without a leg from the Lebanese war, Gilboa, a horse blind in one eye who arrived from Givat Brener and many more. You can hear about the other animals during the tour.
The olives should be brought in sacks, and they should also bring containers for the oil they produce.
For coordination 052-8805026 Tammy or firstname.lastname@example.org