00:00It's been part of the Mediterranean diet for millennia, but what does it take to get the
00:09olive oil we love from the tree to the table? I'm in the world's biggest producer, Spain.
00:17Oh wow, that's tangy. In China we go in search of a delicacy with its own distinct heritage.
00:23I'm in Jinghua. For over a thousand years, the ham from here has been prized for its flavor
00:30and is considered to be a national treasure.
00:35Welcome to Crossing Cultures. Join 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. The harvest in Andalusia
00:59typically runs from October to January. Benito, 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 optimo es cuando la cintura está entre verde y negra. A partir de ahí ya se puede recoger.
01:16Los normales son cinco, seis, seis mil kilos más o menos.
01:20And how is this year's harvest looking compared to previous years?
01:25Hay que tener en cuenta que vinimos de tres años de sequía y los olivos viejos están muy agotados.
01:31Los olivos nuevos sí tienen buena producción, pero los viejos tienen muy poca.
01:35Entonces 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 minimized.
01:50The olives are first cleaned. This involves removing the leaves and the stems.
01:55They are then thoroughly washed. Finally, the olives are crushed into a paste and churned,
02:00ready for extraction.
02:09What 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 debe de,
02:23en la almazara se debe de moler a menos de 27 grados de temperatura, sin aplicarle nada.
02:30Simplemente es un zumo. Es exprimir muchas aceitunas que dan por, como resultado,
02:36este magnífico aceite de oliva virilineto.
02:38Benito, thank you so much for showing me around. Muchas 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.
03:01Mention 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
03:12and 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.
03:24Today, Tsinghua ham is regarded as a culinary treasure in China.
03:31Ean.
03:33Piss it on your neck.
03:35Wow, this ean is different from what I've seen before.
03:38It's a bit bigger.
03:40Yes. This is an ounce of a ton of a ton of conde-satones of 16 to 20-20-20-20-20-20-20-20-20-20-20-20-20-20-20-20-20-20-20.
03:45Oh, a ton?
03:46Yes.
03:46Il nostro corpo è più piccolo, ma il nostro corpo è più piccolo.
03:53Il nostro corpo è molto importante.
03:56È molto importante.
03:57Mi sembra che hai già messo un pollo, non?
03:59Sì, come se hai chiamato un pollo per il nostro corpo.
04:03In questo caso, il nostro corpo è più piccolo.
04:16for like 15 seconds, my hand's going to hurt
04:19because, you know, these crystals of the salt are really big.
04:25Chen 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.
04:46He began learning the craft from his father at 17.
05:16è già stato adicare l'amore.
05:18Quindi la crema è così.
05:21Portanto è già Gemeente.
05:23è già già crescita?
05:24Quando la crema ha già crescita con una facettura,
05:27la crema è più leggera.
05:29Non è più che pesante.
05:32La crema è più grande.
05:35O che è più caldo?
05:37Outrubbio, la crema è più caldo.
05:40Questo è nei prossimi bloccori, certo?
05:44We find over the centuries,
06:10Qinhua Ham is more than just food in China.
06:12It's a craft shaped 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.
06:37Esteban, 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.
07:11Why 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.
07:26Increoliva 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, 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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