For our ajoblanco 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 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.
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.
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.
We take, you know, one olive and take another one. the olive oil is going to be totally different. chuckles. but they look identical to me! yeah, but, you know, i promise! it s going to be a totally different taste. in a few weeks, they will 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 ll get around 30 a0 kilos. so that s only four bottles three or four bottles. 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 since we. two hours? 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? yes.
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 311,000 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 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,