Here is how Dani, who cares for the olive grove at Kibbutz Gezer, describes the process at the press:
The mash is mixed for about half an hour in a mixer called a malaxer. This allows the olive molecules to buddy up and to begin separating from the solids and water. Next the solids are separated from the liquids, and then the water is separated from the oil, using a centrifuge. And voila!
The Thai worker gave Mikki, friend Susan, and me a little taste of the fresh olive oil.
It was TOO fresh, very bitter.
It needs to rest a few weeks in order to get the good taste.
Still, Susan and Mikki happily said "Lechaim!" -- to life!