Brad Makes Olive Oil (In Italy!) | It's Alive | Bon Appétit

so just give me a thumbs up when you've done it right if someone made beautiful Tuscany Italy and today we're going to show you how

olive

oils are made. We are here at Cavallino, one of the Lucini

olive

oil producers and today. We will show you what it takes to make extra virgin olive oil from harvesting to milling and bottling. You know, olive oil is one of my favorite ingredients. You know, obviously, for culinary purposes, but also for onion when you really get down to it. good high quality, we don't need to do this. Now joining us here is Mateo from Lucini Olive Oil and he'll show us how olive oils are made.

Which is the first step? How do we get these things out of the tree? Here we have two. way to pick the olives we can pick the olives with the rack with the rack we made we made with a rack like this, okay, what kind of Oliver are we dealing with here? This is a facade of the variety of him. The green frantoio variety is a The good thing is that green is a good thing that olives are born green and turn black after falling. No, they turn black at a certain point during ripening. Now, why do you want to choose a greener one?

Because when the olives are greener, they are still there. Full polyphenols and vitamin vita mean they have a lot of health properties then black olives so when they turn black there is still oil in them of course there is probably more oil than when they were green in the previous oil . when there's more or when they're black, they're more full of water, so they're just and there's just, I mean, it seems pretty self-explanatory, but just, just, regular, yeah, fun, yeah, beautiful, okay, going up, you turn stairs. For me, Matteo, okay, you're my OSHA representative, so Matteo, look, I'm not a professional, but you are a bit when it comes to the olive oil harvest, but you know, some of the guys of the year here they remember how long it would take them to make a tree by hand, usually we fool ourselves, there are three of us, four people, three of us and it took them an hour, an hour to an hour, to make the tree.

How often does the tree bear fruit? once a year, once a year, what's here? Okay, man, I have an hour to finish. You're not helping this tree, but Matteo is, and I can help you, so give us about two hours and we'll be back then, okay Matteo, hello, I mean an old world way of doing it, effective from the ring rake, but it has to be done. It'll be a better way, right, I mean, you guys can't do this to ten thousand trees, so we'll get rid of the rakes. They tell me there is another way to do this.

Yes, that's an easier way to do it. Oh, it's your Ghostbusters the ghost. master, you have to make me tell you that Matteo, who are you going to call, hey, you have to listen, he has a trigger on this like that, so what are we doing, shake it up. Ghostbusters Ghostbusters these are called Tori Stubby, of course, they're Scottie, sorry. starter shaker Scott the Toyota Tori school tutorial these are those rakes and get yourself right away you start from the top and then go down oh very Connor yeah much easier. Oh, it's a great time, oh, you got me raking there.

Oh wow, okay. the eyeball, great, we have all our olives on the ground right now, we have to pick them, how do we do it? You have to go from one side of the network to the other and then we close the network. like a book, okay, oh yeah, close the book, yeah, close the book, you seem good at it, beautiful and that's it, how many people are usually in a network like this?, two people, yeah, okay, Matías will be loaded, I have a lot of boxes here, what is the next step in that step put these olives in a bigger one bring a little bigger little baby the big thing now matera if you had an idea of ​​a basket full like this how much you think it's 25 kilos about so good it's like 60 pounds yeah 60 pounds yeah 60 pounds or so keep them young of course what's the next step with these?

The next step is to go quickly to the mill, otherwise we will be weak to the mill once all the lives have been harvested, they will star in fermentation. time what's the window how much time do you have from the tree to the mill the best would be within 12 hours more than 12 hours we usually harvest in the morning and crash in the afternoon okay Benny let me put my leg down on Actually I have Franco here, he's the owner and we're going to go to the mill, yeah, so I'll see you there, honey, it's a beautiful day.

Oh, Benny, thanks for showing up, don't worry, we have. the olives, okay gringo, hold what you can underneath, you can easily see that they are organized in a wonderful waterfall from there, all up here. I've been, so everyone went to take a little lunch break. Okay, we'll stay lean and mean. and it keeps rolling, it's okay, the show goes on, it works 24 hours a day here Vinny, there's an auger down there that feeds it on a belt Vinny, go up carefully, baby, yeah, this is what a little gravity-fed auger does feeds on this conveyor belt, but it appears up here and drops it, well, the videos go down, look at this, that bed, oh yeah, that conveyor belt drops here where it spins and blows a lot of air and what it does is it blows all the leaves.

As you can see how they just removed our leaves, sacred olive leaves, eh, from there they take them and turn them into compost, they make fertilizer, fertilizer, complete cycle Vinny, once the leaves are removed, there is another small conveyor belt that loads them and sends them to the mill that is a beautiful thing once the leaves are removed that is the first stage of washing I am a laughing suit I should pretend that I don't know what is going to happen what's going on in there I don't know so let's go now find Vinny Oh in line okay what's happening here this is all washing machine and it's from the frontier what's happening now this is the most important part because the aliens had clashed and traditionally they I would do with what was initially done with the stones, so with the stone there were a thousand thermal accidents, a choice is an important part because this is the part where there needs to be a boob, the more you relax, the more you get, but the less quality you get , now you said you can.

Do you listen? Can we talk well? Vince. Turns out there's quite a bit of noise in that mill. I just want to give you a little summary. Explain to them what happens there after you leave for the United States. It connects to the first assembly of the centrifuge that separates the oil. in the water goes in one direction and then the pumice stone, which is the neck of the skin seeds, is channeled to another path or outdoors, the oil and water mixture is channeled to a second and in the final centrifuge and that's where we saw that polyphenol water separation and then that beautiful vibrant fresh olive oil or oil ni novello new nuovo nuovo no mobo oil no ovo Vinnie don't go there but there are a lot of Italians angry because I'm butchering it good oil novo Louisville right in your waffle whoa how do you want you don't just want to drink it you want coke not just put it in your mouth and swallow let me swallow or your palate Wow, you know it's oil, it's a fad, but after trying it my mouth was absolutely clean it's like that of normal, yes, these, these, there may be many, oh, that's good, yes, that's good.

I like it, you can smell the grassy notes, you can smell the artichokes and then a little bit of tickling in Victor's minimum, yes, it's a pit. -Balanced oil, good, although, what is that burn? Yeah, they're Polyphemus, the politburo, so that's the antioxidant Tyrael, so when it bothers Allah, it's meat, that in the spicy, that means the night with the physicist, listen to me cover that beautiful mop, oh. He's bringing this home, all right, so we're in. The first thing I noticed was something, then a lot of machinery, is the color of the bottle, calling the bottle is actually very important to protect the oil from the light oil finalized in life.

One of the main enemies of oil, so light will begin to degrade the oil. The lighter has rust from the oiler. The longer I stay under the light, the more they always get defects. Well, come to the sun. Well, guys, you know. I'm holding this bottle of olive oil, we watched the whole process and you know it's easy to take something like this for granted, but when you're there you know, raking aisles, harvesting by hand, filling boxes and containers, it's the people, it's the culture and You know it's not just an ingredient. I must say thank you for coming to Italy for bringing us here showing us your world.

Franco Salvador II for showing us his world. You already know Matteo for showing us what our reference point is like. There are everyone who knows him. I feel like it's an ingredient that people can take for granted and it's easy to walk into the grocery store and pick it up and use it all the time, but it's more than that, it's the culture, it's the generations of people and this history that we can share. This with you I hope you can get something out of this. I certainly have an open chen. Oh I did and there's one thing I can say is when you buy olive oil don't use it please it's not going to get any better it's not why and it doesn't age well don't stop there use it use it use it and believe me they'll keep making more, so that guy was telling Franco.

I mean, obviously I use it for culinary purposes all the time. I mean, I go through a stupid amount of oil at home oh, it's great, it's a finish, it's a drizzle on anything, but I use it even if I'm just going to sauté onions and you can cook everything in it, it actually has a very high smoke point. I think there is a big mistake that people think. oh, you can't heat olive oil, you can't cook with it and that's not the case, you know, if we can get drones like a helicopter or something, I mean, I just take small spoonfuls like I said before. both medicine and food, so please treat it that way.

There are so many things that go into it. You know, something as simple as a bottle of olive oil turns out to be not so simple and you know there's a lot more to it than you know. coming into this from climate people hard work I mean generations of people go what I've been doing I've been creating olive oil like this and I have to thank meteo and Leukemia italia for showing us their world and the ropes that Do you know what it takes to do something we take for granted? I learned a lot about the harvest, the trees, the people who grow them, I mean we hand-picked them, the amount of work and passion, it's as easy as passing. in the supermarket it seems like such a simple product that has a lot of complexity, it's much more than just olive oil, you know, and I love being able to tell the stories that can connect the world with something that we use in our daily lives and You know, when they come out and there's one thing that could be a conclusion that I could tell you when it comes to olive oil, it's not, don't you know that you spend 25 to 30 dollars on an amazing bottle, a lot of olive oil.

Don't age it, don't sit on it, it won't get better with time, use it, use it, use it and these great people here in Italy will continue to do more. I guarantee it, so respect your ingredients, respect your body inspector's olive oil. Bon appetit, that's Italian, you can go down and pick it up. Picking it up got me something usable there, oh oh.