00:00I chug down about a liter to a liter and a half of this per week, and you might too.
00:04It's not what you think.
00:05It's olive oil.
00:06In my opinion, olive oil is the god's gift to us mere mortals who have been enjoying
00:11olive oil for thousands of years.
00:13I'm excited to meet the godfather of the olive trees, Cesare Bonamici, to tell me more about
00:18how he makes his liquid gold from tree to table.
00:21This is a terrible view you have.
00:24It's terrible.
00:25We are so lucky to work in this place, I'll tell you, it's one of our best fortunes.
00:30The trees that you see now, they are new plantations, they are 15 years old.
00:37How do you, so it's been cultivated for almost 300 years or more, how do you keep the soil
00:42healthy?
00:43We don't use pesticides, we don't use pesticides, of course, no OGM.
00:47They look very pampered and very happy.
00:51Harvesting is not easy, it's a heavy job, because you work with the cool temperature,
00:57with the wet, and the tools that we use for harvest, they need some strength.
01:03So how many times a year do you harvest?
01:05Only once.
01:06Only once.
01:06The fruit is in this area, we are talking about florens, the hills of florens, around
01:13florens, is ready starting early November or middle October until December.
01:22What's the difference between these olive oils?
01:25Extra virgin is the highest quality of olive oil, which is also the one with the best scents
01:33and the best chemical parameters.
01:35So acidity is very low, in other words, it's the best olive oil you can eat.
01:39In order to enhance the flavor, you must reach the temperature of your hand.
01:43Put your top hand like this and cover until you don't feel any more difference between
01:49your hand temperature and the oil.
01:51Okay.
01:51At that time, you can put your nose inside the glass.
01:55And try to understand what the feelings are.
01:59Okay.
02:00What the smells are.
02:01What the smells are.
02:02Shall we do this?
02:02Yeah.
02:03Let's do it.
02:03One, two, three, go.
02:07Okay.
02:07What do you feel first?
02:08Grass.
02:09A lot of grass, but like really nice, like earthy.
02:11Earthy.
02:13Earthy grass.
02:14And artichokes, for sure.
02:16Very well.
02:17Yes.
02:18Good olive oil, you need a small quantity in order to enhance the taste of every food,
02:25every dish.
02:26Bad quality, you put a lot, you add calories to your diet, which is not good, and don't
02:32get any taste.
02:33So it's better to use a small quantity of good olive oil.
02:41Yes.
02:42So good.
02:44Before we have done the technical tasting way.
02:48Okay?
02:49This is the bread tasting type.
02:52It tastes different when it's on the bread versus like this is more, you taste the grass
02:56more, and here you taste more like the nuts and it's different.
02:59What a joy.
03:00My dream morning, olive tasting, drinking cups of olive oil, hanging out with you.
03:06This is awesome.
03:08Couldn't you just kiss these little olive babies?
03:10They're so cute.
03:11These olives are cultivated with love and care, hand harvested and fresh pressed.
03:17And I must insist that no one does olive oil better than the Italians.
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