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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. i...

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 pre...

Before i leave the market, i pick up the almonds for our ajo blanco 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

Before i leave the market, i pick up the almonds for our ajo blanco 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. 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 ol...