or the health conscious cool make this one ingredient that sure to set the
0:04tasteful sizzling
0:06from thrown into salad dressing olive oil is an essential
0:09in any modern kitchen ok
0:13a wide variety of grades and flavors are available
0:17but we all have one thing in common no it's not the green bottle it often comes
0:21in
0:22the own lives themselves each typable it has a unique taste
0:26by combining different types the produce a complete in all with an individual
0:31flavor
0:32the process begins at home list the traditional method involves collecting
0:36all issues in tiny weeks
0:38but it's not very efficient for a big court like the one on this phone
0:42and intimated will this tour is used instead the machine surrounds each tree
0:47and literally shakes the olives
0:49the branches
0:54the fresh fruit is collected into a waiting hope ur
0:56along with some leaves and twigs but these can easily be removed later
1:00machine like this conflict is none lives in an hour
1:03as would take the traditional moment to collect in an entire day
1:12when the harvest which is the production plant the fruit has washed to remove
1:15unneeded
1:16leaves or twigs record of in the collection process
1:25the most common twigs and branches that were mainly the filtered out using the
1:28grill
1:29which only allows the fruit to pass through
1:38to get the best quality oil
1:39the fruit should be pressed as soon as possible traditional methods mean
1:43there's a delay between harvesting
1:45on the grinding process the original method also uses big millstones like
1:51these granite wheels to grind both fruit
1:53come the stones into a thick pole
1:57but modern production can easily controls to vital factors
2:01boost the fruit is sent directly from the harvester to the grind is with as
2:05little delay as possible
2:07and second the fruit is growing more gently owns can lose flavor of the fruit
2:12is heated by the friction and grinding
2:15the most sought-after olive oil is called cold poorest
2:19if the food court goes over 27 degrees it can only be called this
2:23and loses value ok
2:26it's time to extract the oil in the traditional system
2:30the pope is layered between hemp months each quantity a pope is followed by
2:34another man's console on
2:36until the alternate layers look like a stock you've giant pancakes
2:41step is placed in a hydraulic press which literally squeezes the oils from
2:46the pole
2:46it's collected Lohan has the traditional cloudy
2:50golden color associated with good quality olive oil
2:54I the monomer that is far less aggressive but just as effective
2:59instead of crushing the poll it's spun in a centrifuge love this one
3:03on as it spun around the only passes out through a fine mesh
3:08leading the pope behind I
3:13the oil can be siphoned off and stored while the remaining polled is collected
3:17elsewhere it's not wasted I'll its recently called and can be used as
3:21fertilizer who
3:22animal feed
3:26it may surprise you to know that what it's been pressed olive oil can be
3:30tasted 11
3:31the experience is obviously very different but this is one way the
3:35experts can assess the purity and flavor
3:38of their product pure
3:41unfiltered oil is considered the most valuable if the residues are filtered
3:45out in a centrifuge like this one
3:47what emerges is considered a slightly inferior grade a boil
3:56the standard grade that you would find in the supermarket shelf
3:59is stored in steel tanks like these here
4:02the final residue sink to the bottom and what come down to the end
4:06is a clear on a bowl for the mass market ok
4:09olive oil is usually bottle including alaskans a good reason for this
4:13it helps children home for UV lights the Conchords to deteriorate
4:17fully the bottles sealed labeled
4:21ready to be shipped out to homes and restaurants all over the world
4:28so whether it's cold pressed extra virgin for dressing
4:31all standard grade for frying olive oil continues to be cooked up
4:35kitchens everywhere up
4:44up