01:30Los olivos viejos están muy agotados. Los olivos nuevos sí tienen buena producción, pero los viejos tienen muy poca. Entonces, este año se espera una campaña parecida a la anterior campaña.
01:41Once harvested, the olives are immediately taken to a nearby mill. To produce the best oil, the delay between picking and extraction must be minimized.
01:50The olives are first cleaned. This involves removing the leaves and the stems. They are then thoroughly washed.
01:57Finally, the olives are crushed into a paste and churned, ready for extraction.
02:14What are the secrets behind a really good extra virgin olive oil?
02:18Para obtener un buen aceite, debemos de coger un buen fruto y después, en la almazara, se debe de moler a menos de 27 grados de temperatura, sin aplicarle nada. Simplemente es un zumo. Es exprimir muchas aceitunas que dan como resultado este magnífico aceite de oliva virgen extra.
02:39Benito, thank you so much for showing me around. Muchas gracias.
02:44Now, let's leave Andalicia for a moment and head to Zhejiang province in China to discover another delicacy that's been treasured for more than a millennium.
02:54Mention the city of Tsinghua and most Chinese people will think of ham.
03:06Home to one of the world's best cured meats, just like Parma ham in Italy or Iberian ham in Spain and even the olive oil from Antiquara. Tsinghua ham has a protected designation of origin status.
03:19It means only producers from a specific region can use the name. Today, Tsinghua ham is regarded as a culinary treasure in China.
03:28Put in oil, and onto the mouth and top of the head to spray it.
03:35Wow, this is a little bit different from the eyes as I've seen. It's a bit smaller.
03:41This is a bit of a inch of a giant clatches from 16 m to 20 m to 20 m.
03:48Ah, that's a bit smaller.
03:54We're doing a significant tanquaten as aPartium in Chinese.
03:57So the goal is to make it even, but you know, just rubbing the salt against the ham, you can feel there's a lot of friction.
04:15After just rubbing for like 15 seconds, my hand's going to hurt, because, you know, these crystals of the salt are really big.
04:24Chen Shuntong is officially recognized as a master curer.
04:29He began learning the craft from his father at 17, and has spent 40 years preserving and refining the tradition.
04:54This is a type of blacked shark, which is called the Holy cow.
04:59The fish with the skin is black, you can see it.
05:03It's black.
05:04It's black.
05:05It's black.
05:06It's black.
05:07It's black.
05:08It's black.
05:09It's black.
05:10This horse is going through so long time, its roots are already flowing, and it's pretty normal.
05:17Ya, ya está.
05:18Así que la leche es igual a la misma.
05:21¿Esto es ya?
05:23Sí.
05:23Después de nuestra leche se hace un poco más fácil.
05:27Esta es un poco más dulce.
05:29No es tan bueno.
05:32¿En la leche de la leche en el medio del medio del medio del medio del medio del medio del medio del medio del medio?
05:36En la leche en el medio medio del medio del medio medio del medio medio del medio medio.
05:41Esto es lo que es el último paso, ¿es verdad?
05:43Sí.
05:44Hemos visto que la ciengurada es mejor que la ciengurada es mejor que la ciengurada.
06:14Shaped by skill, patience and pride.
06:25Today olive oil production is highly modernised, a far cry from its ancient origins.
06:31I'm meeting Esteban at the De Copse Storage and Bottling Plant, one of the largest in the world.
06:39Esteban, tell us a little bit about what takes place at this bottling facility.
06:43Nuestros agricultores están recogiendo las aceitunas, se está produciendo el aceite en los molinos, en las almazaras, y nosotros lo traemos aquí para embotellarlo.
06:53Esta es una de las plantas embotelladoras más modernas del mundo.
06:57En esta planta se pueden envasar unos 19,000 litros por hora.
07:01And how much of your production will be exported?
07:04Facturamos 1,500 millones de euros en 2024 y exportamos 900 a 80 países.
07:10Why do you think olive oil is becoming increasingly popular around the world?
07:15El aceite de oliva es la mejor grasa que puede consumir el ser humano.
07:21Ayuda a prevenir enfermedades del corazón, enfermedades del cáncer.
07:27Einte oliva es la sangre que hace que la dieta mediterránea haga que tengamos una esperanza de vida muy alta.
07:35Por eso la gente viene a España, que es un país feliz, y vienen buscando el aceite de oliva.
07:41Bueno, what a perfect spot to end our journey.
07:48That's it for this episode.
07:49Until the next time, from me and the rest of the Crossing Cultures team, thanks for watching.
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