the sonar seven detected a crushing sound, or whatever, so what he is saying, the options, it seems to me likely, but you can say for sure. it seems like they must be stuck, and if they are stuck, if they cannot, just get it unstuck, you would think it should be able to get to the top, because it has so many different ways. all it has to do is get rid of some weight, then it s going straight to the top. even if they are going to the top, if they are snagged on something, they won t be able to. there showed up this morning, remote operated vehicle with these underwater sub drones, so there is been a drone looking for today since this morning, there is another one arriving soon i think. so, it is not as though there are none of these underwater sub drones available. they are there. they need to get there soon, because you, know the clock is ticking for sure. yes, i her just a moment ago, the video game controller is probably more reliable. i think a lot of people would be surprised t
from this tree, we will get around 30, a0 kilos. so that s only three or four bottles. it is, yeah, three or four bottles. from the moment the olive leaves the tree to the bottle, how long does that take? the whole process, it takes around two hours. two hours?! since we have to be really, really, really, really fast. there s no other way. this estate dates back to roman times, and today we re pressing the olives the old fashioned way. oh my god. that crushing sound! and back? yeah. wow. look at that! unlike wine, which often improves with age, olive oil is best fresh. it s delicious. i m going to go back to london now and start drinking olive oil in a wine glass! they chuckle i ve also got to bring chef jose carlos something from the sea. and i m just in time for the fishermen coming in from their night trawl. i ve seen sardines, i ve seen anchovies, boquerones. it doesn t get much fresher than this. this is absolutely amazing.
forced to evacuate their homes. now on bbc news, the travel show. coming up on this week s travel show making ancient greece more accessible. i mean, this is an extra part of the trip. this is a part that only we get. chuckles. we meet the woman who helped the famous stray cats of athens survive through the pandemic. ps ps ps. she s so cute. and we re off to spain for a taste of the sun. oh, my god! that crushing sound! and back. and back? wow! look at that!
oh, my god. that crushing sound. and back. wow! look at that. history and accessibility can sometimes feel like they re at odds with each other. i love a historical site as much as the next person, but with narrow walkways, flights of stone steps and worn away surfaces, a visit can feel like a herculean task.
become a little bit yellow and they will be more tender. it s the signal that the olive oil content, it is full now. that means harvest time, and victor prioritises quality, not quantity. from this tree, we will get around 30, a0 kilos. so that s only three or four bottles. it is, yeah, three or four bottles. from the moment the olive leaves the tree to the bottle, how long does that take? the whole process, it takes around two hours. two hours?! since we have to be really, really, really, really fast. there s no other way. this estate dates back to roman times, and today we re pressing the olives the old fashioned way. oh, my god. that crushing sound! and back? yeah. wow. look at that! unlike wine, which often improves with age, olive oil is best fresh. it s delicious. i m going to go back to london now and start drinking olive oil in a wine glass! they chuckle.