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.
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. 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 dragonfruit. it s beautiful. this cactus fruit, often associated with southeast asia, originates from southern mexico. its production in spain has grown exponentially in the last few years.
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. 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 dragonfruit. it s beautiful. this cactus fruit, often associated with southeast asia, originates from southern mexico. its production in spain has grown exponentially in the last few years.
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.