00:00I chug down about a liter to a liter and a half of this per week, and you might too.
00:04It's not what you think. It's olive oil.
00:06In my opinion, olive oil is the God's gift to us mere mortals
00:10who have been enjoying olive oil for thousands of years.
00:13I'm excited to meet the godfather of the olive trees, Cesare Bonamici,
00:17to tell me more about how he makes his liquid gold from tree to table.
00:21This is a terrible view you have. It's terrible.
00:25We are so lucky to work in this place.
00:27I'll tell you, it's one of our best fortunes.
00:30The trees that you see now, they are new plantations. They are 15 years old.
00:37How do you... So it's been cultivated for almost 300 years or more.
00:41How do you keep the soil healthy?
00:43We don't use pesticide. We don't use pesticides. Of course, no OGM.
00:47They look very pampered and very happy.
00:51Harvesting is not easy. It's a heavy job.
00:53Because you work with the cool temperature, with the wet,
00:57and the tools that we use for harvest, they need some strength.
01:03So how many times a year do you harvest?
01:05Only once.
01:06Only once.
01:06The fruit is in this area.
01:09We are talking about Florence.
01:11The hills of Florence around Florence is ready starting early November
01:16or middle October until December.
01:21What's the difference between these olive oils?
01:25Extra virgin is the highest quality of olive oil.
01:29Which is also the one with the best scents and the best chemical parameters.
01:35So acidity is very low.
01:37In other words, it's the best olive oil you can eat.
01:39In order to enhance the flavor, you must reach the temperature of your hand.
01:43Put your top hand like this and cover until you don't feel any more difference
01:48between your hand temperature and the oil.
01:51Okay.
01:51At that time, you can put your nose inside the glass.
01:55And try to understand what the feelings are.
01:59Okay.
01:59What the smells are?
02:01What the smells are.
02:02Shall we do this?
02:03Yeah, let's do it.
02:03One, two, three, go.
02:06Okay, what do you feel first?
02:08Grass.
02:09A lot of grass, but like really nice, like earthy.
02:11Earthy.
02:13Earthy grass.
02:14And artichokes, for sure.
02:18Good olive oil, you need a small quantity in order to enhance the taste of every food,
02:25every dish.
02:26That quality, you put a lot, you add calories to your diet, which is not good,
02:32and you don't get any taste.
02:33So it's better to use a small quantity of good olive oil.
02:41Yes, so good.
02:44Before we have done the technical tasting way, okay?
02:48This is the bread tasting type.
02:52It tastes different when it's on the bread versus like this is more, you taste the grass more,
02:56and here you taste more like the nuts, and it's different.
02:59What a joy.
03:00My dream morning.
03:01Olive tasting, drinking cups of olive oil, hanging out with you.
03:06This was awesome.
03:08Couldn't you just kiss these little olive babies?
03:10They're so cute.
03:12These olives are cultivated with love and care, hand harvested and fresh pressed.
03:17And I must insist that no one does olive oil better than the Italians.
03:21Thanks for listening.
03:21Bye.
03:22Bye.
03:23Bye.
03:27Bye.
03:28Bye.
