00:00it's been part of the Mediterranean diet for millennia but what does it take to get
00:09the olive oil we love from the tree to the table I'm in the world's biggest producer Spain oh wow
00:18that's tangy in China we go in search of a delicacy with its own distinct heritage I'm
00:25engine for over a thousand years the hand from here has been prized for its flavor and it's
00:30considered to be a national treasure welcome to crossing cultures join us as we celebrate
00:38two unique food traditions shaped by time and passion
00:42olive 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 Benito when do
01:06you know the olives are ready and how many will you harvest today el momento optimo
01:11es cuando la cintura está entre verde y negra a partir de ahí ya se puede recoger lo normal
01:17on dia normal son cinco seis seis mil kilos más o menos and how is this year's harvest looking
01:22compared to previous years once harvested the olives are immediately taken to a nearby mill to produce
01:45the best oil the delay between picking and extraction must be minimized the olives are first cleaned this
01:52involves removing the leaves in the stems they have been thoroughly washed finally the olives are
01:58crushed into a paste and churned ready for extraction
02:02what are the secrets behind a really good extra virgin olive oil para obtener un buen aceite
02:19debemos de coger un buen fruto y después debe de en la almazara se debe de de moler a menos de 27 grados de temperatura sin aplicarle nada simplemente es un zumo es exprimir muchas aceitunas que dan por como resultado este magnífico aceite de oliva virgen extra
02:25benito thank you so much for showing me around
02:43muchas gracias
02:43now let's leave andalicia for a moment and head to zhuzhang province in china
02:50to discover another delicacy that's been treasured for more than a millennium
02:54mention the city of jinhua and most chinese people will think of ham
03:05home to one of the world's best cured meats just like palmer ham in italy or iberian ham in spain
03:12and even the olive oil from antiquara jinhua ham has a protected designation of origin status
03:19it means only producers from a specific region can use the name today jinhua ham is regarded as a culinary treasure in china
03:28盐
03:31放到这个腿上抹出
03:35哇 这个盐好像跟我平时看到的不一样
03:38它的颗粒比较大
03:39对 这个是我们16末到20末之间的一个颗粒的海盐
03:44海盐
03:46对 它呢这个矿物质呢比较少一点
03:49但我们淹腿呢这个颗粒大小也刚好
03:52我们淹这个金黄火腿也是非常有讲究
03:56我发现好像你也分了一些部位是不是
03:59对 对 对
04:00比如说你这个骨头部位要重点用盐
04:03包括这些节地主则比较多的地方它吃盐比较慢
04:06因为这个锅子是要硬的
04:10但是你知不知道在约翰的塑造上的肝
04:13你可以感觉到有很多振动
04:15After just rubbing for like 15 seconds my hands kind of hurt
04:19因为这些确实的塑造是很大
04:24陈训通 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
04:36您说这个步骤叫什么
04:41这里是在发酵间
04:43发酵这里是都是在十个月之内的
04:47这个火腿经过发酵以后
04:49把这个风味都出来了
04:52这个呢是我们金黄特有的品种亮桃屋
04:56也叫做中华小猫猪
04:59它就是颈部跟屁股部是黑的呢
05:02您看到没
05:03它就是呢
05:04这边有黑毛
05:05对 它一半边是有黑毛的
05:07包括这半边跟这个上面都是白的
05:10因为这个火腿它是经过这么长时间的发酵
05:13它的缘分已经渗透均衡了
05:16对 已经均衡了
05:19所以说它是基本上缘分都是一样的
05:22这就已经成熟了
05:23对
05:23这是我们腿成熟了以后
05:26要给它进行一个分级
05:28这个就稍微清香一点
05:29稍微比辣
05:30没有那么浓郁
05:32And the flavor in the middle part is sweet a little bit more like honey
05:36第三期呢就它就比较淡一点稍微
05:40对
05:40这算是我们最后一个步骤是吧
05:43是的是的
05:44因为我们这个经过检验以后
05:46验收好这个腿好坏了
05:48我们就可以到市场上去了
05:50进行这个闻想以后
05:51如果它不到
05:52你是不是有的时候就会继续让它放
05:56没有 这个就如果不好的话
05:58它也没有补救办法
06:00没有补救办法了
06:01对 只能淘汰
06:02所以说我们前面的那些腌制的步骤
06:05是非常重要的
06:06We find over centuries
06:10金花 ham is more than just food in China
06:12It's a craft shaped by skill, patience and pride
06:17Today olive oil production is highly modernized
06:28A far cry from its ancient origins
06:30I'm meeting Esteban at the De Copp storage and bottling plant
06:34One 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
06:46Briseln大田在市场上
06:46胡萝卜市场上
06:48在リ Municipal上
06:49在山河,小挝卜市场上
06:50然后我们是来吧
06:52编号上一种
06:53这就是一种的
06:54And how much of your production will be exported?
07:11Why do you think olive oil is becoming increasingly popular around the world?
07:24Well, what a perfect spot to end our journey.
07:47That's it for this episode.
07:49Until the next time, from me and the rest of the Crossing Cultures team,
07:52thanks for watching.
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