00:00Sous-titrage Société Radio-Canada
00:30...and is considered to be a national treasure.
00:35Welcome to Crossing Cultures.
00:37Join us as we celebrate two unique food traditions shaped by time and passion.
00:53Olive oil has been produced in southern Spain since Roman times.
00:57The harvest in Andalusia typically runs from October to January.
01:02Benito, a cooperative farmer, is my guide.
01:05Benito, when do you know the olives are ready and how many will you harvest today?
01:09El momento óptimo es cuando la cintura está entre verde y negra.
01:14A partir de ahí ya se puede recoger.
01:16Normal día son 5, 6, 6,000 kilos más o menos.
01:20And how is this year's harvest looking compared to previous years?
01:25Hay que tener en cuenta que venimos de tres años de sequía y los olivos viejos están muy agotados.
01:32Los olivos nuevos sí tienen buena producción, pero los viejos tienen muy poco.
01:36Entonces, este año se espera una campaña parecida a la anterior campaña.
01:39Once harvested, the olives are immediately taken to a nearby mill.
01:45To produce the best oil, the delay between picking and extraction must be minimised.
01:50The olives are first cleaned.
01:52This involves removing the leaves and the stems.
01:55They are then thoroughly washed.
01:57Finally, the olives are crushed into a paste and churned, ready for extraction.
02:02What are the secrets behind a really good extra virgin olive oil?
02:17Para obtener un buen aceite, debemos de coger un buen fruto y después debes de, en la almazara,
02:24se debe de moler a menos de 27 grados de temperatura, sin aplicarle nada.
02:30Simplemente es un zumo, es exprimir muchas aceitunas que dan como resultado este magnífico aceite de oliva virulentra.
02:39Benito, thank you so much for showing me around.
02:43Muchas gracias.
02:46Now, let's leave Andalicia for a moment and head to Zhejiang province in China
02:50to discover another delicacy that's been treasured for more than a millennium.
03:00Mention the city of Jinhua and most Chinese people will think of ham.
03:06Home to one of the world's best cured meats,
03:09just like palmer ham in Italy or Iberian ham in Spain
03:12and even the olive oil from Antiquera.
03:15Jinhua ham has a protected designation of origin status.
03:19It means only producers from a specific region can use the name.
03:23Today, Jinhua ham is regarded as a culinary treasure in China.
03:28Jinhua ham is regarded as a culinary treasure in China.
03:58So the goal is to make it even.
04:10But you know, just rubbing the salt against the ham,
04:13you can feel there's a lot of friction.
04:15After just rubbing for like 15 seconds,
04:18my hands kind of hurt.
04:19Because, 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
04:32and has spent 40 years preserving and refining the tradition.
04:37you say, this type of technique is called what?
04:41It is located in the form of a drought.
04:43It is located in the 2-month period,
04:47thezus of the teleportation that workers have eaten after.
04:49The fish are divided into the kind of root of the form.
04:52This is our Tan-faring special of white wildlife.
04:56This is called the Human Matter which is called the horse."
04:59The tail-faring and the tail-faring Corporate mud.
05:02You can see that the tail-faring?
05:03C'est parti.
05:33C'est parti.
06:03C'est parti.
06:33C'est parti.
06:35C'est parti.
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06:39Esteban, tell us a little bit about what takes place at this bottling facility.
06:43C'est parti.
07:14C'est parti.
07:15C'est parti.
07:46C'est parti.
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07:48C'est parti.
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07:59C'est parti.
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