Welcome to the Beit Bahd (olive pressing shop) of Rasan. From late October to January, the olives are harvested all over the Galilee (in the north of Israel) and pressed. Rasan generously gave us a running commentary of the entire process as he worked, serving various clients who brought in their olives from their own groves. Watch the olives come out of the bags, into the grate, up the conveyer belt to be washed, then through the spiral crushers where it is made into mush. From there it goes through several centrifugal operations, during which the washing water is separated from the oil. The dried out "waste material" is shot outside into a pile, sold for cooking fuel and animal feed. The pure oil comes out the spout into a stainless steel basin and out the spigot into waiting jerry cans. The cans sit on a scale weighing out the quanities of oil in kilograms. The entire process takes a little less than 1/2 hour.