How long does that take? the whole process, it takes around 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. 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 chefjose carlos something from the sea. and i m just in time for the fishermen coming in from their night toil. 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. the noise, the pace,
Wow! look at that! unlike wine, which often improves with age, olive oil is best fresh. it s delicious. giggles. i m going to go back to london now and start drinking olive oil in a wine glass! i ve also got to bring chefjose 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 the noise, the pace, all the chatter. literally, yourfish is off the boat, into auction and, in a matter of hours, onto a plate. i pick up some sardines a fish synonymous with this city. last on my list is the pitaya the dragon fruit. beautiful colours.