Agronomist and olive oil expert Ayala Noy Meir has overseen her family’s olive oil press in the Lower Galilee since 2005. Utilizing organic, biodynamic, and sustainable practices, and olives grown at the foot of ancient Tzipori village, Rish Lakish produces several award-winning oils.

As a certified olive oil taster for the International Olive Council and a senior judge in global competitions, Noy Meir conducts workshops and professional tastings at the press, where their selection of olive oils can also be purchased. Once a month, chef Yaniv Gur Aryeh hosts micro-seasonal dinners here centered around regional produce, where he pairs different olive oils with dishes, exploring their impact on flavors. Meir and Gur Aryeh also collaborate on a project they call From Earth to Man, which aims to rescue produce from being discarded. Every Friday, the press’s courtyard hosts a market selling rescued produce in various forms — as raw ingredients, jams, spreads, and snacks to be enjoyed on site.

Olive Oil, Photo: Noam Preisman

“Immersed in greenery… the Rish Lakish olive press is my relaxation haven,” says Ravit Danino. “The exceptional olive oil from Rish Lakish elevates every dish — whether it’s raw or roasted vegetables, ceviche or dessert — into a celebration of Galilean flavors. Ayala not only champions organic agriculture in Israel, but also fosters valuable connections between culinary professionals and local farmers and producers.”

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