Giorgio Locatelli

And that makes the olive oil of a higher quality.

But, you know, again, you know, I mean, the biggest amount of olive oil is produced by Spain.

Yeah.

Spain is the biggest producer.

and you know like i've been to greece and they are the gorgeous how they do it it's like i let them fall down they let they let the olive fall you know and then they shake the tree that's really like you know no you have to you know like in sicily when you we pick the olive oil the olive oil that i brought you that is made in sicily and you know you you have a comb that you

put the olive down the olives are really green they're really at the best and you know it's it's the quality of the olive the season counts a lot the quality of the olive counts a lot but also the process of making it and fastest you can make it better is what's upon a time you know the front oil would be one front front oil is what they press the oil no so the front oil would be very uh

Now there is this small frantoio, then they are placed all over.

So I know that our olive oil gets made in four hours, four to six hours from the picking.

Wow.

So four hours after you have picked the olive, you have the olive ready.

Yeah.

It's good.

Lebanese makes fantastic olive oil.

Really?

Yeah, all the basins of the Mediterranean, maybe.

It's just the problem is always there.

Then again, they're still, and you know, lately, a lot of people have gone down there and tried to really make sure that they do this process very fast.

I mean, the difference in color and quality and also nutritional value, you know, the polyphenols still alive.

So the green olives is there.

And then, you know, which one is the best olive oil?