Autumn has begun, and with it comes the olive harvest. In Palestinian villages in the West Bank, the locals are harvesting with the help of volunteers, after the High Court of Justice ruled the Israel Defense Forces must guard against attacks by settlers (indeed, there have been fewer violent incidents this year).

In the Galilee on the other hand, the Yamei Anaf Hazeit (Days of the Olive Branch) festival opens today, celebrating the traditions of the harvest. Even nowadays, harvesters use the traditional method of striking the trees, sending the fruit falling onto sheets on the ground. (The Jewish sector, however, uses mechanical "shakers.") The festival's opening ceremony will take place at the Knights' Halls in Acre's Old City.

The festival is sponsored by the agriculture and tourism ministries, at a cost of NIS 7.5 million each per year.

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Most of the olive orchards in the Galilee have belonged to Arab and Druze villagers for generations, and they serve as a source of income as well as a symbol of connection to the soil. Many villages have trees that are hundreds of years old and no longer bear much fruit, but because of their symbolic nature, no one is prepared to uproot them.

In contrast to the harvesters' conservative methods, are several types of olive presses are used. In some places, ancient olive presses have been reconstructed and serve mainly as tourist attractions. While traditional olive presses still operate in some villages, modern motorized versions are used in both Arab and Jewish communities.

The festival will take place at some 40 sites: olive presses, orchards, restaurants and hiking trails. The various activities include watching and participating in both modern and traditional harvesting, olive pickling workshops, observing and participating in olive oil production, tasting oil from different kinds, and workshops on making olive oil-based products.

In addition, meals containing olive oil will be offered by area restaurants. Among those participating are Tishreen, Al-Fahour and Al-Jina Abu Maher in Nazareth; Al-Hena in Yarka, and Zemaan Zemaan in Yanouh (with a workshop on stuffing vegetables, a tour of the village and a meal for NIS 40). At Roberg in Levenim, chef Ilan Roberg will cook with olive oil along with Uri Yermias of Uri Buri, and Haim Tibi of Muscat.

Between 10 A.M. and 3 P.M. on Friday and Saturday, other events will take place in a giant tent in the Bedouin village of Salameh, in the Misgav region. Storytelling, dancing, family activities and food tastings will take place, and installations will be on show. On Saturday November 11 and 18, there will be women-only tours and tastings; private cars and and prior registration are necessary.

Nazareth Village, a second-temple era model village in Nazareth, will be offering tours. At Havat Hananiya, where the olive council is headquartered (three kilometers north of the Sheva-Hananiya junction), there will be an olive and vegetable fair on November 11 and 18.

There will also be a number of musical events. These include a "Liturgical Dialogue" concert featuring performances by Matti Caspi, Danny Robas, Shem-Tov Levy, the Me'ilia church choir and harpist Gideon Shamir; and the Adama troupe, an ethnic music group that uses western instruments.

Olive-themed tours will also take place. These will include "From old to new, olive presses in the Western Galilee" and "Honey and olive oil in the Western Galilee," led by guides Gideon Segali and Oren Schwartz (NIS 100-150 per car, tel.: (052) 237-7496). A guided tour of the Arab sector, "In the footsteps of the olives and Hapoel Bnei Sakhnin," will cost NIS 90 per car (Itzik Gershoni, tel.: (052) 241-6426). Also on offer are a visit to the Bedouin village of Hosniyeh, featuring an introduction to herbal cures and food, preparation of traditional dishes and a meal, as well as tours organized by the Jewish National Fund, the Society for the Protection of Nature and the Antiquities Authority (tel.: (04) 641-5608).

Additional details about the olive festival are available online at www.galil.gov.il/zait and via telephone at 1-599-50-60-61.