and now tojose carlos garcia s michelin starred restaurant at the marina. the easy stuff for me, the difficult stuff for you. 0k! we grind the almonds to create the base of ajo blanco soup. it s totally changed colour. it s a magnificent, creamy white. jose carlos takes the freshest ingredients and turns them into something beautiful.
before i leave the market, i pick up the almonds for our ajo blanco soup. first up, i visit finca la torre producers of one of the world s most premium extra virgin olive oils. these are like 100 year old trees. ja, ja. wow. even more. wow. victor perez tends to his 3a,000 olive trees with such care, his olive oil receives the perfect score at competitions. we take, you know, one olive, and take another one. the olive oil is going to be totally different. they look identical! yeah, but, you know, i promise it s going to be total different taste. in a few weeks, they will
before i leave the market, i pick up the almonds for our ajo blanco soup. first up, i visit finca la torre producers of one of the world s most premium extra virgin olive oils. these are like 100 year old trees. ja, ja. wow. even more. wow. victor perez tends to his 3a,000 olive trees with such care, his olive oil receives the perfect score at competitions. we take, you know, one olive, and take another one. the olive oil is going to be totally different. they look identical! yeah, but, you know, i promise it s going to be total different taste. in a few weeks, they will
he suggested we meet at the mercado central to explore some local produce that inspired his michelin starred restau ra nt. what are we going to cook together? before i leave the market, i pick up the almonds for our ajo blanco soup. first up, i visit finca la torre