00:00Defects are actually very common, surprisingly.
00:02Defects are really interesting because some defects happen
00:05before you actually produce the olives
00:07and make them into olive oil.
00:09So defects can happen in the groves
00:11as well as after production.
00:13You can have a rancid defect,
00:15you can have a fusty or musty defect,
00:18which some are based on fermentation
00:21or maybe too much moisture or mold.
00:23Are we gonna die if we have defective olive oil?
00:26No, defects are so common
00:28that you're not going to get sick.
00:30Now, I'm not a doctor here,
00:32so if you wanna drink a whole jug of defective olive oil,
00:34I don't know how you're gonna feel after that.
00:35You're probably just not gonna like the olive oil itself.
00:40See, it's off-putting.
00:42It almost feels waxy.
00:43I mean, maybe you're eating a box of crayons right now.
00:45I feel like I am.
