Katzrin is an ancient site in Israel, which had been a center for the olive oil industry in the years of the first centuries of this modern era. Following the Israeli take-over of the Golan Heights, settlers have reestablished their residences in Katzrin, and the town is growing again. The restaurant where we ate sat above a modern iteration of the ancient oil manufacturing process. They have even found a way to recycle the left-over olive fruit and pits that remain after being pressed: they are made into soap and facial products (which were on sale to take home, of course!).
The restaurant was architecturally unique, allowing a lot of light into a warehouse sized room where we partook of a nice lunch buffet. The building’s walls were formerly Syrian stone walls, which were added to, in order to make them suitable for the restaurant and olive oil factory. The owner’s husband came around to our luncheon tables, orienting us to the uniqueness of the place and the availability of olive oil tasting below, on the ground floor, which we diligently investigated.
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