Obsessed with Olive Oil Documentary - Chapter 1

OBSESSED WITH OLIVE OIL DOCUMENTARY - CHAPTER 1
Every fall, Fil Bucchino travels to Italy to produce and fly back to North America with limited extra virgin olive oils. The bulk of this documentary was shot over a sleepless 2-week period during the olive harvest.
There are over 2000 olive cultivars in the world with 600 in Italy alone. They have different flavours, different textures, different aromas, and different levels of phenolic content.
Now let's take it up a level of complication. Each cultivar can produce a different oil, depending on where it was grown, the weather and soil conditions, when and how the tree was pruned, the presence of pests, and especially the ripeness of the olive.
Let's take it even further. You have to consider how damaging the harvest was to the olives and how quickly they're taken to the mill, along with the skill and experience of the miller, and the quality, upkeep and cleanliness of the equipment. Finally, there's storage, transport, delivery and how long it takes the oil to get to our table.
All of these have a massive effect on the aroma, flavor, quality, and health benefits of olive oil. So, if you combine all these factors, there are literally hundreds of possibilities for how olive oil can turn out. And if we play the probability game, then a lot of them will be bad, some of them pretty good and a few of them truly excellent. And that's the quest - making and finding these excellent and exceptional oils. It's like writing the perfect song, and this is what keeps me and those who are obsessed with olive oil coming back year after year.
We're trying to beat a record today. Last year we did 20 quintale, so 20... 2000 kilos. I think we're at 18 right now. What we're doing is we set up lines, so that's a line right there. All the line is a net. Now we're closing off this line by bringing it all back to the bottom, and at the bottom, we're gonna get cases to collect the olives. And there should be a truck coming over soon so we can put them in.
I mean the easy way of doing it is that you wait for it, you wait for the olives to mature. Where they're black, it's like really ripe fruit and you wait for them to fall to the ground. In some places, they'll wait for the rain to come in because it plumps them up. Then after a few days, you pick them up from the ground with big rakes, which is actually the easiest way to do it and then you bring them to the mill at that point. So, you're getting a bigger yield, a bigger volume. They're plumper, they're bigger, and they're full of water. But they're fermented, they're not... it's ripe fruit. That oil will not taste good.
This event happens every year. We start the harvest with friends, relatives, some clients, and those passionate about oil to launch the olive oil campaign for the year. We do it to taste the fresh produce. In fact, it's been a week since we started harvesting and the oil we're tasting today is the product that's going to be bottled.
Olive oil has been around with me forever and, you know, I was lucky enough that for many, many years I was able to travel perform, make music, work in studios, I was in a band and then I produced records and olive oil was an interesting glue on the road when the harvest was around, and the olive oil would arrive. it was a moment of joy to whatever you are. In whatever city, you would get together at a friend's place, on a day off and you cook, and you eat.
The culture of olive oil in Tuscany particularly links back to the Etruscans. For us, it's a vital product, along with wine. It's not only a part of the Mediterranean diet and the foundation of our food, but it is also part of a culture that makes us feel good.
***
I'm Fil Bucchino, a former musician turned olive oil expert - an accredited professional olive oil taster (often compared to an advanced or master sommelier in the wine industry), an international contest judge, and a premium olive oil producer.
I collaborate with chefs and restaurants on olive-centric dinners and events and consult with various institutions and chambers of commerce. Yearly, I travel back to Tuscany to produce, test and airship a limited amount of premium extra virgin olive oil. I do this with Abandoned Grove, where we rescue and rejuvenate groves back to their former glory.
Enjoy!
Stay Connected:
Website: abandonedgrove.com/
Instagram: / obsessedwitholiveoil
Instagram: / abandonedgrove
Instagram: / filbucchino
Facebook: / abandonedgrove
/ obsessedwitholiveoil
LinkedIn: / filbucchino
• Obsessed with Olive Oi...
#bestextravirginoliveoil #oliveoilexpert #oliveoilproductionitaly #oliveoilproduction

[@MsSSnow]

Thank you

[@carlton8412]

been waiting for this! thanks

[@ObsessedwithOliveOil]

you're welcome!

[@robbigunter709]

This is awesome! Learning so much about the best olive oil!

[@ObsessedwithOliveOil]

🙏🏼🙌🏼

[@queenb2063]

nice! looking forward to chapter 2

[@ObsessedwithOliveOil]

dec 20th!! th-cam.com/video/Wj_1INhCJ4I/w-d-xo.html

[@frankieviola22]

olive oil is life!

[@ObsessedwithOliveOil]

100% fact!