1 00:00:09,039 --> 00:00:11,240 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. 2 00:00:11,320 --> 00:00:13,640 Speaker 2: I'm Annie and I'm more in Vocal Bomb and today 3 00:00:13,680 --> 00:00:16,200 Speaker 2: we have an episode for you about Kalamada olives. 4 00:00:18,000 --> 00:00:22,480 Speaker 1: Yes, and I have to tell you I love a 5 00:00:22,560 --> 00:00:27,400 Speaker 1: Kalamada olive. But wow, did this episode give me some trouble? 6 00:00:28,640 --> 00:00:32,760 Speaker 1: Because people love they love talking about olives, and they 7 00:00:32,800 --> 00:00:33,960 Speaker 1: love talking about olive oil. 8 00:00:34,240 --> 00:00:37,840 Speaker 2: Uh huh, And I think it was mostly talking about 9 00:00:37,840 --> 00:00:44,960 Speaker 2: olive oil. Finding the information about table olives specifically, which 10 00:00:45,000 --> 00:00:48,240 Speaker 2: is what we as humans call the things that we 11 00:00:48,520 --> 00:00:51,960 Speaker 2: eat out of hand like a Snack's that? 12 00:00:52,120 --> 00:00:52,320 Speaker 1: Yeah. 13 00:00:53,360 --> 00:00:56,680 Speaker 2: Less information is about. 14 00:00:56,360 --> 00:01:04,720 Speaker 1: That, yes, and confusing information often, but I feel we 15 00:01:04,800 --> 00:01:10,360 Speaker 1: have done our best here and a lot of legally 16 00:01:10,440 --> 00:01:14,120 Speaker 1: used to talk about which you know, yeah, I'm someone 17 00:01:14,160 --> 00:01:18,160 Speaker 1: that enjoys that. Well, Lauren, was there any particular reason 18 00:01:18,160 --> 00:01:19,080 Speaker 1: this was on your mind? 19 00:01:20,240 --> 00:01:23,440 Speaker 2: I think I realized we had never done an olive 20 00:01:23,560 --> 00:01:28,560 Speaker 2: episode and maybe maybe you suggested something about olives for 21 00:01:28,680 --> 00:01:29,320 Speaker 2: Mother's Day? 22 00:01:30,160 --> 00:01:31,840 Speaker 1: Oh yeah, my mom does love olives. 23 00:01:31,959 --> 00:01:36,080 Speaker 2: Okay, heck yeah, and I and I didn't select it then, 24 00:01:36,400 --> 00:01:38,560 Speaker 2: but I was like, yeah, sure, let's let's return to that. 25 00:01:39,240 --> 00:01:42,280 Speaker 2: Let's have that be a headache for today. Sure, and 26 00:01:43,480 --> 00:01:46,880 Speaker 2: here we are. I do also love a Columnuda olive 27 00:01:47,840 --> 00:01:50,640 Speaker 2: and this this was an episode where the cravings are 28 00:01:50,760 --> 00:01:55,760 Speaker 2: so strong I need am as a plate immediately immediately. 29 00:01:56,520 --> 00:01:58,280 Speaker 1: My mom actually gave me some. 30 00:02:00,680 --> 00:02:04,120 Speaker 2: Oh I hate you a little bit right now. Oh 31 00:02:04,160 --> 00:02:09,840 Speaker 2: it's fine. I you know, I haven't checked. I strongly 32 00:02:09,880 --> 00:02:12,840 Speaker 2: believe that somewhere deep in my pantry, I have like 33 00:02:12,880 --> 00:02:16,519 Speaker 2: a little packet of Colmuda olives that I got. And 34 00:02:17,360 --> 00:02:19,120 Speaker 2: there was like a year or two ago I was 35 00:02:19,280 --> 00:02:21,440 Speaker 2: ordering a lot of those like food boxes because I 36 00:02:21,480 --> 00:02:24,240 Speaker 2: was like, Wow, I'm not feeding myself. I guess I 37 00:02:24,360 --> 00:02:27,440 Speaker 2: need to figure out a way to get other people 38 00:02:27,480 --> 00:02:30,359 Speaker 2: to make choices for me, so that'll actually do this thing. 39 00:02:30,720 --> 00:02:32,520 Speaker 2: And I think I still have a packet from that. 40 00:02:33,840 --> 00:02:36,480 Speaker 2: I hope, so me too, hope. So I mean I 41 00:02:36,480 --> 00:02:40,360 Speaker 2: can buy more. It's not a problem, just you know. Yeah, 42 00:02:40,400 --> 00:02:42,919 Speaker 2: but it would be nice, It would be so good, it. 43 00:02:42,840 --> 00:02:49,280 Speaker 1: Would be nice. Well, yes, I think because this was 44 00:02:49,320 --> 00:02:53,519 Speaker 1: our first foray in two oliops, we have been putting 45 00:02:53,520 --> 00:02:58,000 Speaker 1: off olive oil. Oh yeah, that's one of the reasons. 46 00:02:58,040 --> 00:03:02,680 Speaker 1: It might have been a little bit difficults But never fear, 47 00:03:04,520 --> 00:03:06,960 Speaker 1: I've found many rabbit holes. I wanted to go. 48 00:03:07,000 --> 00:03:08,800 Speaker 2: Down cool awesome. 49 00:03:08,880 --> 00:03:13,079 Speaker 1: Yeah, yes, so one day many episodes will come from 50 00:03:13,080 --> 00:03:21,000 Speaker 1: this one. But here's our entry, our appetizer. But I 51 00:03:21,040 --> 00:03:28,000 Speaker 1: guess that brings us to our question. Kalamada olives what 52 00:03:28,160 --> 00:03:28,680 Speaker 1: are they? 53 00:03:29,120 --> 00:03:33,519 Speaker 2: Well? Kalamada olives are a cultivated variety of table olives 54 00:03:33,560 --> 00:03:37,080 Speaker 2: that are picked when they've reached this deep reddish purple 55 00:03:37,160 --> 00:03:41,280 Speaker 2: black in color. They're oblong around it at one end 56 00:03:41,320 --> 00:03:43,760 Speaker 2: and pointed at the other, a little over an inch 57 00:03:43,840 --> 00:03:46,440 Speaker 2: in length and like half that in width, maybe three 58 00:03:46,480 --> 00:03:49,920 Speaker 2: by one and a half centimeters, fleshy, with a thin 59 00:03:50,080 --> 00:03:53,600 Speaker 2: skin and a stony, oblong seed in the center, which 60 00:03:54,160 --> 00:03:58,040 Speaker 2: can be removed during processing. They're fermented in brine and 61 00:03:58,240 --> 00:04:02,520 Speaker 2: then packed in either brine olive oil, sometimes with some 62 00:04:02,680 --> 00:04:06,680 Speaker 2: nice like heady herbs, giving them a final texture that's 63 00:04:07,080 --> 00:04:10,560 Speaker 2: pleasantly soft and chewy with a slight snap from the skin, 64 00:04:11,000 --> 00:04:18,000 Speaker 2: and this buttery, rich, briny savory flavor that's slightly fruity, tart, funky. 65 00:04:18,200 --> 00:04:21,520 Speaker 2: The flavor and texture will depend on the exact process used, 66 00:04:21,680 --> 00:04:24,400 Speaker 2: you know, like like they can be milder or stronger, 67 00:04:24,600 --> 00:04:27,919 Speaker 2: kind of meltier or chewier. They can also be dried 68 00:04:27,960 --> 00:04:32,400 Speaker 2: resulting in a somewhat meteor texture. They're often eaten as 69 00:04:32,400 --> 00:04:34,400 Speaker 2: they are as a snack or part of like a 70 00:04:34,440 --> 00:04:37,760 Speaker 2: snacking plate, though they can also be tossed whole or 71 00:04:37,800 --> 00:04:41,960 Speaker 2: sliced into salads, pastas, or stews, or chopped fine to 72 00:04:42,040 --> 00:04:45,320 Speaker 2: make spreads or dips. They're kind of a powerful flavor, 73 00:04:45,640 --> 00:04:47,840 Speaker 2: but the sort of thing that keeps you coming back 74 00:04:47,839 --> 00:04:50,839 Speaker 2: for more. With that combination of like rich and bright, 75 00:04:51,960 --> 00:04:55,520 Speaker 2: they're like a sparkle in the darkness. 76 00:04:56,880 --> 00:05:03,440 Speaker 1: Yeah, just have a lovely, tame, zippy like when you 77 00:05:03,440 --> 00:05:06,960 Speaker 1: bite into it, it does feel like oh yeah, oh yeah, 78 00:05:07,440 --> 00:05:09,640 Speaker 1: kind of a jolt of electricity almost. 79 00:05:09,240 --> 00:05:15,760 Speaker 2: Yeah, yeah, okay. The Kalamada variety of olives are named 80 00:05:15,760 --> 00:05:17,760 Speaker 2: for the area they come from, which is around the 81 00:05:17,760 --> 00:05:22,440 Speaker 2: city of Kalamada in southwestern Greece on the Peloponnese Peninsula. 82 00:05:22,520 --> 00:05:25,640 Speaker 2: Olives in general grow on these evergreen trees that can 83 00:05:25,760 --> 00:05:28,400 Speaker 2: range from like a bit over human height to like 84 00:05:28,520 --> 00:05:31,960 Speaker 2: sixty feet that's twenty meters tall. Their trunks tend to 85 00:05:32,000 --> 00:05:36,239 Speaker 2: be increasingly gnarled the older that they get. The trees 86 00:05:36,279 --> 00:05:39,760 Speaker 2: have these like leathery silver green leaves, and they thrive 87 00:05:39,960 --> 00:05:43,240 Speaker 2: in hot subtropical weather and can with stand drought, though 88 00:05:43,400 --> 00:05:45,640 Speaker 2: of course, like their fruit yield won't be as good 89 00:05:45,640 --> 00:05:48,400 Speaker 2: if they don't get enough water. Makes makes sense. Yeah, 90 00:05:48,760 --> 00:05:51,800 Speaker 2: They flower in the spring around April to May, and 91 00:05:52,080 --> 00:05:56,039 Speaker 2: apparently kalamada trees in particular, they're a variety of the 92 00:05:56,080 --> 00:06:00,440 Speaker 2: overall species of olive of like fruiting olive. Apparently, lamadas 93 00:06:00,480 --> 00:06:03,279 Speaker 2: are bad itself pollinating, like you really have to have 94 00:06:03,360 --> 00:06:06,880 Speaker 2: other cultivars nearby in order to make it happen. If 95 00:06:06,920 --> 00:06:09,440 Speaker 2: they do get pollinated, the flowers will develop a single 96 00:06:09,520 --> 00:06:12,039 Speaker 2: fruit through the summer that will mature in the fall. 97 00:06:12,600 --> 00:06:14,919 Speaker 2: For table olives, they're picked when they're mature but not 98 00:06:15,160 --> 00:06:19,840 Speaker 2: quite ripe, around November. In the case of kalamadas, oil 99 00:06:19,880 --> 00:06:22,919 Speaker 2: olives are picked after they're ripe around like December, because 100 00:06:22,920 --> 00:06:26,520 Speaker 2: the oils develop as they ripen. The fruits are either 101 00:06:26,560 --> 00:06:30,400 Speaker 2: handpicked or gently shaken from the trees. And olive fruits 102 00:06:30,440 --> 00:06:33,760 Speaker 2: are drupes, meaning that they have a pit a seed 103 00:06:33,800 --> 00:06:36,560 Speaker 2: that's encased in a hard outer shell in the center 104 00:06:36,600 --> 00:06:39,919 Speaker 2: of the fruit, like a peach or a cherry. The 105 00:06:39,960 --> 00:06:44,240 Speaker 2: thing is fresh. Olives don't last very long, and kalamadas 106 00:06:44,240 --> 00:06:48,200 Speaker 2: in particular are a little bit bitter, So how do 107 00:06:48,240 --> 00:06:53,800 Speaker 2: you preserve them while also reducing the bitterness? Fermentation? Yeah, yeah, 108 00:06:53,880 --> 00:06:59,200 Speaker 2: yeah yeah. The fermentation process used on kalamada olives is 109 00:06:59,240 --> 00:07:02,839 Speaker 2: called Greek style processing. It involves submerging the olives in 110 00:07:02,880 --> 00:07:05,400 Speaker 2: a brine solution that's like six to ten percent salt 111 00:07:05,520 --> 00:07:08,440 Speaker 2: and storing them for four to twelve months, adding more 112 00:07:08,480 --> 00:07:11,239 Speaker 2: salt to the top of the vessels as needed. During 113 00:07:11,240 --> 00:07:14,920 Speaker 2: this time, the olives will undergo spontaneous fermentation thanks to 114 00:07:15,000 --> 00:07:19,560 Speaker 2: the wild bacteria and yeasts that grow alongside them, including 115 00:07:19,640 --> 00:07:24,040 Speaker 2: some familiar lactic acid bacteria, which are friendly bacteria that 116 00:07:24,120 --> 00:07:27,960 Speaker 2: eat sugars and poop acids, which helps guard the olives 117 00:07:28,000 --> 00:07:32,400 Speaker 2: against unfriendly bacteria and yeasts. The acid also adds flavor, 118 00:07:32,680 --> 00:07:35,880 Speaker 2: and both the bacteria and yeasts produce other flavors as well. 119 00:07:36,560 --> 00:07:43,200 Speaker 2: Bacteria and yeast poop. Researchers are still looking into the 120 00:07:43,240 --> 00:07:48,520 Speaker 2: exact strains that facilitate the process. One DNA study found 121 00:07:48,880 --> 00:07:53,280 Speaker 2: hundreds of strains of both bacteria and yeasts in each 122 00:07:53,320 --> 00:07:59,480 Speaker 2: sample that they tried working together in these lovely little microbiomes. Generally, 123 00:08:00,320 --> 00:08:05,360 Speaker 2: industrially produced kalamada olives are made without starter cultures, which 124 00:08:05,400 --> 00:08:09,120 Speaker 2: is a little bit like weird in the fermentation universe, 125 00:08:09,480 --> 00:08:12,680 Speaker 2: but I love it like definitely. Some of the research 126 00:08:12,720 --> 00:08:16,840 Speaker 2: happening right now is looking at helping producers standardize their 127 00:08:16,880 --> 00:08:20,560 Speaker 2: brine microbiome by developing starter cultures. So I don't know 128 00:08:20,560 --> 00:08:23,840 Speaker 2: what the future will hold, but here we are. After fermentation, 129 00:08:23,920 --> 00:08:26,280 Speaker 2: the olives can be dried, or they can be packed 130 00:08:26,280 --> 00:08:29,440 Speaker 2: in brine or olive oil. Before packing, they might be pitted, 131 00:08:29,840 --> 00:08:32,600 Speaker 2: after which they might be had quartered, sliced into rings, 132 00:08:32,720 --> 00:08:36,000 Speaker 2: or diced. Pitted klamadas might be stuffed with something like 133 00:08:36,040 --> 00:08:38,480 Speaker 2: a little bit of garlic or a peel of lemon 134 00:08:38,559 --> 00:08:41,720 Speaker 2: or orange. They can also be smoked, or the packing 135 00:08:41,760 --> 00:08:46,320 Speaker 2: liquid can be seasoned with herbs or spices. There is 136 00:08:46,520 --> 00:08:51,160 Speaker 2: a pedo protected type of Kalamada olives, which are Kalamada 137 00:08:51,160 --> 00:08:55,599 Speaker 2: olives of Myscinia, Macinia being the prefecture that Kalamada is 138 00:08:55,640 --> 00:08:59,960 Speaker 2: the capital city of. I think, and I ran into 139 00:09:00,120 --> 00:09:05,640 Speaker 2: some translation related difficulties while reading for this episode, but 140 00:09:06,000 --> 00:09:09,719 Speaker 2: I think the PDO process involves hand harvesting, making a 141 00:09:09,840 --> 00:09:13,719 Speaker 2: slice lengthwise down the al of before fermenting, and then 142 00:09:13,800 --> 00:09:17,920 Speaker 2: after fermenting, marinating in vinegar and olive oil. I think 143 00:09:18,800 --> 00:09:22,920 Speaker 2: if you know more about this right in, But I 144 00:09:22,960 --> 00:09:25,360 Speaker 2: do know that only about five percent of kalmada olives 145 00:09:25,360 --> 00:09:29,839 Speaker 2: carry this pdo And yeah, however precisely they're made. They're 146 00:09:29,920 --> 00:09:32,160 Speaker 2: used on their own as a snack or part of 147 00:09:32,160 --> 00:09:35,440 Speaker 2: a messe plate that's like a snack or appetizer plate, 148 00:09:35,920 --> 00:09:38,920 Speaker 2: or as a topping for whatever savory dish. Or it 149 00:09:38,920 --> 00:09:40,840 Speaker 2: can be cooked into stews to add a little bit 150 00:09:40,840 --> 00:09:43,679 Speaker 2: of brine and brightness in there, or they can be 151 00:09:43,800 --> 00:09:45,679 Speaker 2: chopped into like a topknot or something. 152 00:09:45,840 --> 00:09:46,400 Speaker 1: Oh. 153 00:09:46,480 --> 00:09:50,040 Speaker 2: They're just so fruity but also like meaty, chewy and 154 00:09:50,080 --> 00:09:51,840 Speaker 2: also salty savory at the same time. 155 00:09:53,880 --> 00:09:56,079 Speaker 1: They're lovely. They're really lovely. 156 00:09:56,200 --> 00:09:58,400 Speaker 2: Minus the crunch. I feel like their nature snack chip. 157 00:10:00,520 --> 00:10:03,240 Speaker 1: Oh yes, I was reading all the ways people use 158 00:10:03,320 --> 00:10:05,680 Speaker 1: them as part of this research, and I was like, 159 00:10:05,679 --> 00:10:09,280 Speaker 1: why have I never thought of topping roasted cauliflowers? 160 00:10:09,280 --> 00:10:13,520 Speaker 2: Oh yeah, right, any kind of roasted veg just yeah, 161 00:10:13,600 --> 00:10:15,199 Speaker 2: like like pull it out of the oven or off 162 00:10:15,240 --> 00:10:19,720 Speaker 2: the grill and toss a little bit of kalamado olives 163 00:10:19,720 --> 00:10:22,200 Speaker 2: on there. Yeah, why wouldn't you? 164 00:10:23,720 --> 00:10:30,880 Speaker 1: It's what have I been doing? Anyway? Well, what about 165 00:10:31,080 --> 00:10:31,760 Speaker 1: the nutrition? 166 00:10:32,520 --> 00:10:35,560 Speaker 2: Olives are a good for you, but nutrient dense food. 167 00:10:35,600 --> 00:10:38,280 Speaker 2: They've got a bunch of good fats and proteins, plus 168 00:10:38,320 --> 00:10:42,000 Speaker 2: a bunch of vitamins and minerals and other micronutrients. A 169 00:10:42,040 --> 00:10:45,120 Speaker 2: surfing size is like five to eight olives, so like, 170 00:10:45,240 --> 00:10:48,680 Speaker 2: watch your portion sizes. They do contain a lot of 171 00:10:48,679 --> 00:10:50,559 Speaker 2: sodium too, so watch out for that if that's something 172 00:10:50,600 --> 00:10:51,400 Speaker 2: you're watching out for. 173 00:10:53,040 --> 00:10:58,000 Speaker 1: Dang all right, good to know, good to know. Well, 174 00:10:58,000 --> 00:10:59,800 Speaker 1: we do have some numbers for you. 175 00:11:00,160 --> 00:11:04,320 Speaker 2: We do, okay, So as I said, cultivated olives all 176 00:11:04,360 --> 00:11:07,640 Speaker 2: belong to the same species, but there are over two 177 00:11:07,760 --> 00:11:17,720 Speaker 2: thousand different varieties. Grease produces the second most table olives 178 00:11:17,760 --> 00:11:22,200 Speaker 2: in the world after Spain, and Kalamada olives make up 179 00:11:22,240 --> 00:11:25,559 Speaker 2: a little bit less than a third of Greece's table 180 00:11:25,720 --> 00:11:31,520 Speaker 2: alive market, being the second most important cultivar that they produce. 181 00:11:33,200 --> 00:11:37,240 Speaker 2: Grease harvests around ninety thousand tons of Kalamada olives every 182 00:11:37,320 --> 00:11:44,360 Speaker 2: year from some thirteen nine hundred farms. About ninety percent 183 00:11:44,440 --> 00:11:47,720 Speaker 2: of those olives do go towards the production of table olives, 184 00:11:47,800 --> 00:11:51,360 Speaker 2: not olive oil, of those that are. Of those table 185 00:11:51,400 --> 00:11:54,600 Speaker 2: olives that are produced, eighty five percent are exported to 186 00:11:54,640 --> 00:11:58,760 Speaker 2: other countries, and of that total, about sixty percent are 187 00:11:58,800 --> 00:12:00,440 Speaker 2: pitted before being sold. 188 00:12:01,480 --> 00:12:06,720 Speaker 1: Interesting because I ran into this trouble a lot in 189 00:12:06,760 --> 00:12:10,240 Speaker 1: the history section as well, whereas like how many were 190 00:12:10,240 --> 00:12:14,560 Speaker 1: being exported, how many were being pitted? Difficult? 191 00:12:15,559 --> 00:12:18,040 Speaker 2: Yeah, those are numbers from I want to say, right 192 00:12:18,080 --> 00:12:22,679 Speaker 2: around like twenty eighteen to twenty twenty. The PDF I 193 00:12:22,720 --> 00:12:24,440 Speaker 2: was reading wasn't dated. 194 00:12:25,760 --> 00:12:27,800 Speaker 1: I love it when, which is fun. 195 00:12:28,679 --> 00:12:33,560 Speaker 2: But the scientific paper that reference to the PDF was 196 00:12:33,679 --> 00:12:37,240 Speaker 2: from twenty twenty, so I strongly believe it was from 197 00:12:37,320 --> 00:12:42,720 Speaker 2: the past couple of years. I think that that also 198 00:12:42,880 --> 00:12:45,319 Speaker 2: because they're a natural product. Of course, you're going to 199 00:12:45,400 --> 00:12:48,839 Speaker 2: have different harvest numbers every year. I read a bunch 200 00:12:48,880 --> 00:12:53,320 Speaker 2: of different ones. Ninety ninety thousand tons seemed like a 201 00:12:53,360 --> 00:12:56,960 Speaker 2: decent recent one. 202 00:12:56,840 --> 00:12:58,600 Speaker 1: Yeah. Yeah. 203 00:12:58,840 --> 00:13:01,520 Speaker 2: If anyone was like in a life or death situation 204 00:13:01,600 --> 00:13:04,520 Speaker 2: where they needed to answer completely honestly about this, I 205 00:13:04,600 --> 00:13:07,000 Speaker 2: just want to make sure that you have the full story. 206 00:13:09,760 --> 00:13:13,680 Speaker 1: Wow, and also let us know what was going on. 207 00:13:15,080 --> 00:13:22,040 Speaker 2: I Hopeulley, you don't, but right right, Oh goodness, Okay. 208 00:13:23,120 --> 00:13:26,559 Speaker 2: Greece does hold a festival of olive oil and olives 209 00:13:26,640 --> 00:13:29,440 Speaker 2: every year. This year it was held in the city 210 00:13:29,440 --> 00:13:32,640 Speaker 2: of Kalamada in like late May early June. I think 211 00:13:32,640 --> 00:13:35,719 Speaker 2: it was in its tenth year, and that it's mostly 212 00:13:35,840 --> 00:13:41,240 Speaker 2: like an agriculture industry learning networking conference. They've got presentations 213 00:13:41,280 --> 00:13:46,319 Speaker 2: and exhibitions from researchers and other academics, plus representatives from farms, 214 00:13:46,400 --> 00:13:52,800 Speaker 2: oil mills, packagers, producers of the machinery and other technologies, buyers, exporters, 215 00:13:52,880 --> 00:13:57,319 Speaker 2: and the restaurant industry. They also have tastings and contests 216 00:13:57,320 --> 00:14:00,920 Speaker 2: for both table olives and olive oil us a cocktail 217 00:14:00,960 --> 00:14:07,560 Speaker 2: competition involving the winning olive oils, and apparently it is 218 00:14:07,600 --> 00:14:13,679 Speaker 2: the largest expo of its kind in the Mediterranean. Oh, listeners, please, 219 00:14:14,000 --> 00:14:17,480 Speaker 2: oh my goodness, let us know if you've been Oh 220 00:14:17,520 --> 00:14:18,640 Speaker 2: my goodness, Yes. 221 00:14:18,480 --> 00:14:19,479 Speaker 1: I'm involved. 222 00:14:19,520 --> 00:14:24,240 Speaker 2: Oh heck, it sounds really cool in a very niche, 223 00:14:24,320 --> 00:14:30,240 Speaker 2: agricultural nerdy kind of way. Yeah. And I will say, 224 00:14:30,240 --> 00:14:32,920 Speaker 2: because you made a face about the olive oil in 225 00:14:33,200 --> 00:14:39,880 Speaker 2: cocktails situation, y'all. And he definitely made a face. I 226 00:14:39,880 --> 00:14:43,520 Speaker 2: I was wondering about that being like a translation issue 227 00:14:43,640 --> 00:14:48,320 Speaker 2: as well. Certainly table olives can go into uh into cocktails, 228 00:14:48,360 --> 00:14:54,040 Speaker 2: But my dear and dearly departed friend Darryl did used 229 00:14:54,040 --> 00:15:00,000 Speaker 2: to make a martini for his wife mel with all 230 00:15:00,080 --> 00:15:03,880 Speaker 2: of oil instead of olive brine, because she didn't like 231 00:15:04,000 --> 00:15:09,160 Speaker 2: olives but wanted the martini experience. And it was really 232 00:15:09,200 --> 00:15:11,040 Speaker 2: just a little floater of olive oil on there, like 233 00:15:11,080 --> 00:15:14,240 Speaker 2: a really nice robust one, so good with the vermouth 234 00:15:14,280 --> 00:15:18,440 Speaker 2: and the in the gin. Yeah, anyway, I. 235 00:15:18,440 --> 00:15:20,720 Speaker 1: Can see that working, especially if you have a good 236 00:15:20,800 --> 00:15:21,800 Speaker 1: quality olive oil. 237 00:15:22,440 --> 00:15:26,120 Speaker 2: Yeah, yeah, yeah, because kind of plays off of the 238 00:15:26,200 --> 00:15:28,800 Speaker 2: like fruity spicy flavors of the gin. Anyway. Okay, here 239 00:15:28,800 --> 00:15:33,040 Speaker 2: we are one last number for you. A mature olive 240 00:15:33,080 --> 00:15:38,000 Speaker 2: tree can produce some fifty thousand flowers a year, only 241 00:15:38,040 --> 00:15:41,120 Speaker 2: about one to two percent of which will actually develop 242 00:15:41,160 --> 00:15:41,640 Speaker 2: into fruit. 243 00:15:43,880 --> 00:15:52,160 Speaker 1: Huh. That's my brain is struggling to make sense with 244 00:15:52,280 --> 00:15:55,360 Speaker 1: those numbers because it seems like a lot and then 245 00:15:55,480 --> 00:15:56,040 Speaker 1: like a little. 246 00:15:58,640 --> 00:16:00,520 Speaker 2: I mean, but that's we love all of But that's 247 00:16:00,680 --> 00:16:03,160 Speaker 2: one to two percent. One to two percent of five 248 00:16:03,240 --> 00:16:04,840 Speaker 2: hundred thousand is still quite a bit. 249 00:16:05,760 --> 00:16:12,320 Speaker 1: Yes, that's true. That's true. Okay, okay, all right, Well 250 00:16:13,760 --> 00:16:17,480 Speaker 1: the history is quite tangly, but we do have a 251 00:16:17,640 --> 00:16:18,480 Speaker 1: history for you. 252 00:16:18,880 --> 00:16:20,880 Speaker 2: We do, and we are going to get into that 253 00:16:20,920 --> 00:16:22,760 Speaker 2: as soon as we get back from a quick break 254 00:16:22,760 --> 00:16:24,520 Speaker 2: for a word from our sponsors. 255 00:16:33,920 --> 00:16:37,560 Speaker 1: And we're back. Thank you sponsors, Yes, thank you. Okay, 256 00:16:38,640 --> 00:16:45,160 Speaker 1: different episode episodes, but olives in general are quite old. 257 00:16:46,160 --> 00:16:48,840 Speaker 1: Fossil evidence suggests that the leaves of olive us go 258 00:16:49,000 --> 00:16:53,520 Speaker 1: back over two point five million years, a long time. 259 00:16:54,720 --> 00:16:58,400 Speaker 1: They likely originated from what is now Syria and Asia Minor, 260 00:16:58,440 --> 00:17:00,960 Speaker 1: although I've seen a bunch of other their places floated 261 00:17:00,960 --> 00:17:05,720 Speaker 1: as well. Historians believe humans domesticated the olive tree around 262 00:17:05,760 --> 00:17:08,200 Speaker 1: eight thousand years ago, making it one of the first 263 00:17:08,359 --> 00:17:14,080 Speaker 1: trees people ever domesticated, which demonstrates the importance, perhaps of 264 00:17:14,600 --> 00:17:18,040 Speaker 1: this crop. Evidence indicates people were eating all of us 265 00:17:18,080 --> 00:17:20,920 Speaker 1: picked from the wild earlier than that, though at least 266 00:17:20,960 --> 00:17:25,120 Speaker 1: ten thousand years ago. The discovery that the olive could 267 00:17:25,160 --> 00:17:30,280 Speaker 1: be pressed for oil happened soon after domestication and changed 268 00:17:30,440 --> 00:17:36,040 Speaker 1: the landscape of so many cuisines. But again a separate 269 00:17:36,080 --> 00:17:41,880 Speaker 1: episode or probably episodes, because olive oil is huge, and 270 00:17:42,080 --> 00:17:44,959 Speaker 1: every thing I was reading wanted to make this all 271 00:17:45,000 --> 00:17:48,119 Speaker 1: about olive oil, so it was kind of complicated, and 272 00:17:48,160 --> 00:17:50,760 Speaker 1: here I am doing it, But just a couple facts 273 00:17:50,800 --> 00:17:54,480 Speaker 1: in here. In nineteen ninety seven and all of oil 274 00:17:54,560 --> 00:17:58,800 Speaker 1: press dating back six five hundred years was discovered. Older 275 00:17:58,840 --> 00:18:01,840 Speaker 1: presses going back eight thousand years have been discovered too, 276 00:18:01,960 --> 00:18:05,879 Speaker 1: so it was really happening in tandem. From what we know, 277 00:18:06,119 --> 00:18:10,000 Speaker 1: at least in their early days, the pits and oil 278 00:18:10,520 --> 00:18:14,600 Speaker 1: may have been used as a fuel for fires, but 279 00:18:14,840 --> 00:18:20,760 Speaker 1: olives not today olive oil. By eight hundred BCE, all 280 00:18:20,800 --> 00:18:26,080 Speaker 1: of cultivation was widespread across Greece. Kalamada alive specifically are 281 00:18:26,200 --> 00:18:31,359 Speaker 1: indigenous to Greece's Messenia region and particularly its capital and 282 00:18:31,440 --> 00:18:35,520 Speaker 1: port city, Kalamada, a location with local water resources and 283 00:18:35,600 --> 00:18:39,000 Speaker 1: a mild climate. A lot of the specifics are lost, 284 00:18:39,160 --> 00:18:42,200 Speaker 1: but the production of this variety was probably going strong 285 00:18:42,240 --> 00:18:45,959 Speaker 1: from about three hundred CE to the fourteen fifty CE. 286 00:18:46,760 --> 00:18:48,720 Speaker 1: They were a big part of the local diet but 287 00:18:48,840 --> 00:18:55,040 Speaker 1: also economically valuable. According to one source, one of the 288 00:18:55,040 --> 00:18:59,760 Speaker 1: first known written mentions of Kalamada olives particularly comes from Homer, 289 00:19:00,040 --> 00:19:04,560 Speaker 1: who described them as black as wine. They were eaten 290 00:19:04,680 --> 00:19:09,280 Speaker 1: as table olives, fermented with brine to make the bitterness palatable, 291 00:19:09,760 --> 00:19:12,919 Speaker 1: but a good chunk of olive production went to olive oil. 292 00:19:14,359 --> 00:19:19,040 Speaker 2: Certainly, table olives like klamados are one of the oldest 293 00:19:19,160 --> 00:19:24,159 Speaker 2: and most continually popular fermented vegetables of the Mediterranean basin. 294 00:19:26,200 --> 00:19:30,919 Speaker 1: Yes and Kalamada olives were prized by the ancient Greeks 295 00:19:30,920 --> 00:19:34,160 Speaker 1: for their flavor and perceived health benefits. From the early 296 00:19:34,240 --> 00:19:38,480 Speaker 1: days of their cultivation. Growers picked them by hand, and 297 00:19:38,520 --> 00:19:43,280 Speaker 1: then they went into a multitude of products on top 298 00:19:43,320 --> 00:19:46,600 Speaker 1: of that, olives in general or just a really popular 299 00:19:46,680 --> 00:19:51,199 Speaker 1: food stuff in the region. Soon that popularity spread from 300 00:19:51,240 --> 00:19:53,960 Speaker 1: Greece to other parts of Europe like Rome and Spain 301 00:19:54,000 --> 00:19:58,159 Speaker 1: and North Africa. Trees were planted via cuttings, and the 302 00:19:58,200 --> 00:20:02,280 Speaker 1: by products of olive oil production were used to feed livestock. 303 00:20:03,200 --> 00:20:06,880 Speaker 1: The tree was fairly hardy and long lasting, which made 304 00:20:06,920 --> 00:20:11,520 Speaker 1: it even more profitable. Olive oil could be used to trade, 305 00:20:11,600 --> 00:20:15,480 Speaker 1: and the all of itself gained a cultural significance in 306 00:20:15,520 --> 00:20:19,919 Speaker 1: places like Greece, where the olive branch became symbolic of peace. 307 00:20:20,560 --> 00:20:24,439 Speaker 1: Producing olives and olive oil was fairly lucrative for the region, 308 00:20:24,520 --> 00:20:31,679 Speaker 1: and entire cities focused almost entirely on growing olives. But 309 00:20:33,440 --> 00:20:38,919 Speaker 1: a lot of specifics around early production of Kalamada olives 310 00:20:38,920 --> 00:20:44,199 Speaker 1: are missing. Researchers have made educated guesses, though one is 311 00:20:44,200 --> 00:20:47,400 Speaker 1: that the early brine used was probably saltwater, and then 312 00:20:47,480 --> 00:20:52,840 Speaker 1: the olives were possibly flavored with available ingredients. Another thing, 313 00:20:53,440 --> 00:20:58,720 Speaker 1: because olives are such a historically culturally valuable product, there 314 00:20:58,720 --> 00:21:01,760 Speaker 1: has been discourse and are argument about who was growing them, 315 00:21:01,800 --> 00:21:04,800 Speaker 1: and who could grow them, and if they were as 316 00:21:04,840 --> 00:21:08,639 Speaker 1: commonplace in ancient Greece as we often have been told 317 00:21:08,680 --> 00:21:12,000 Speaker 1: as the narrative often goes or instead a luxury crop 318 00:21:12,359 --> 00:21:15,600 Speaker 1: grown and enjoyed by the wealthy. If you want to 319 00:21:15,640 --> 00:21:20,600 Speaker 1: learn more about that, entire books exist, which speaking of 320 00:21:20,840 --> 00:21:24,240 Speaker 1: fun rabbit hole of the episode, but a brief investigation 321 00:21:24,640 --> 00:21:30,200 Speaker 1: that I did suggest that people started stuffing pimentos into 322 00:21:30,240 --> 00:21:33,359 Speaker 1: olives in France in seventeen hundreds to mitigate some of 323 00:21:33,400 --> 00:21:37,480 Speaker 1: that bitterness, and the process was done by hand. This 324 00:21:37,640 --> 00:21:40,840 Speaker 1: was the earliest date I could find two people stuffing olives, 325 00:21:41,000 --> 00:21:45,480 Speaker 1: which people sometimes do with kalamados. But again this was 326 00:21:45,520 --> 00:21:49,280 Speaker 1: a real brief research session and I didn't even include 327 00:21:49,320 --> 00:21:53,200 Speaker 1: pimento in my search, but it was pretty much most 328 00:21:53,240 --> 00:21:56,800 Speaker 1: of what popped up. But I did learn that stuffed 329 00:21:56,880 --> 00:22:01,439 Speaker 1: all of innovations continue, and I'm interested to learn more 330 00:22:01,480 --> 00:22:01,920 Speaker 1: about it. 331 00:22:04,800 --> 00:22:07,760 Speaker 2: I do love like a blue cheese stuffed olive, or 332 00:22:07,800 --> 00:22:08,960 Speaker 2: like a feta stuffed olive. 333 00:22:09,200 --> 00:22:13,880 Speaker 1: It's really nice. Yeah, yes, my brief research indicates that's 334 00:22:13,960 --> 00:22:17,520 Speaker 1: relatively recent and I want to go down that rabbit 335 00:22:17,560 --> 00:22:19,560 Speaker 1: hole so bad maybe one day. 336 00:22:20,280 --> 00:22:26,080 Speaker 2: Yeah. Olives were grown pretty much only right around the 337 00:22:26,119 --> 00:22:31,359 Speaker 2: Mediterranean basin until European colonizers from that area started exporting 338 00:22:31,400 --> 00:22:34,159 Speaker 2: them as they traveled during like the fifteen hundreds on. 339 00:22:35,720 --> 00:22:39,800 Speaker 2: They mostly remained a Mediterranean product, though until like five 340 00:22:39,920 --> 00:22:44,520 Speaker 2: hundred years later, around the year two thousand, serious cultivation 341 00:22:44,600 --> 00:22:50,040 Speaker 2: efforts began in climate appropriate areas of China, Australia, New Zealand, Argentina, 342 00:22:50,119 --> 00:22:50,840 Speaker 2: and Chile. 343 00:22:51,920 --> 00:23:00,000 Speaker 1: And then jumping way ahead confusing legally es all right, 344 00:23:00,040 --> 00:23:04,920 Speaker 1: nineteen ninety six, the European Union granted a protected designation 345 00:23:05,000 --> 00:23:09,320 Speaker 1: of origin to Kalamada olives produced in Messenia under its 346 00:23:09,440 --> 00:23:13,639 Speaker 1: Greek name. However, this caused some controversy amongst all of 347 00:23:13,720 --> 00:23:17,600 Speaker 1: girers outside of the region in Greece who grow olives 348 00:23:17,640 --> 00:23:20,320 Speaker 1: using the same cultivar and felt like they should be 349 00:23:20,400 --> 00:23:23,679 Speaker 1: able to use the name. This went all the way 350 00:23:24,119 --> 00:23:27,440 Speaker 1: up to the Supreme Court in Greece in twenty eighteen. 351 00:23:27,960 --> 00:23:32,160 Speaker 2: Yeah, and for a while there producers of Kalamada variety 352 00:23:32,200 --> 00:23:35,760 Speaker 2: olives outside of this Pedo area had to call their 353 00:23:35,760 --> 00:23:39,440 Speaker 2: olives kalaman olives, which I'm pretty sure is a synonym 354 00:23:39,560 --> 00:23:42,640 Speaker 2: in Greek, but isn't a well known term outside of. 355 00:23:42,600 --> 00:23:48,920 Speaker 1: Greece, so right, So in twenty twenty two, the government 356 00:23:48,960 --> 00:23:52,080 Speaker 1: decreed that all producers of this variety of olive could 357 00:23:52,200 --> 00:23:56,240 Speaker 1: use the Kalamada name in Greece. Perhaps obviously, the number 358 00:23:56,280 --> 00:24:00,399 Speaker 1: of exported Kalamada olives went up pretty significantly after that, 359 00:24:00,520 --> 00:24:03,199 Speaker 1: which was sort of the crux of the whole argument 360 00:24:03,480 --> 00:24:07,159 Speaker 1: for Greek all of farmers outside of that region. But 361 00:24:07,440 --> 00:24:11,960 Speaker 1: then producers outside of Greece started using the name, so 362 00:24:12,040 --> 00:24:16,960 Speaker 1: no one's happy, so say ya. Producers appealed this twenty 363 00:24:17,000 --> 00:24:21,120 Speaker 1: twenty two decision in hopes of re registering the regional 364 00:24:21,160 --> 00:24:25,480 Speaker 1: requirement of their products. In twenty twenty four, they registered 365 00:24:25,480 --> 00:24:29,880 Speaker 1: the alive on the World Intellectual Property Organization are WIPO, 366 00:24:30,400 --> 00:24:33,440 Speaker 1: which is an international legally binding register for things like 367 00:24:33,480 --> 00:24:39,240 Speaker 1: appellation of origin. It's actually way more complicated than all 368 00:24:39,280 --> 00:24:42,000 Speaker 1: of this, so if you want to look into it, 369 00:24:42,040 --> 00:24:45,280 Speaker 1: you can, and it's been going on for a long time, 370 00:24:45,359 --> 00:24:48,480 Speaker 1: these legal battles and disputes around who can use the name. 371 00:24:49,040 --> 00:24:54,680 Speaker 1: Have been going on for decades and people have strong opinions, 372 00:24:55,320 --> 00:24:58,920 Speaker 1: and the articles about them. I like, I'd never want 373 00:24:58,920 --> 00:25:00,639 Speaker 1: to make a light of something like that, this because 374 00:25:00,720 --> 00:25:04,360 Speaker 1: it is people's livelihoods. Oh sure, yeah, but the articles 375 00:25:04,400 --> 00:25:07,320 Speaker 1: around them are kind of like and then this person 376 00:25:07,400 --> 00:25:09,720 Speaker 1: through shade this person, and it's. 377 00:25:09,640 --> 00:25:13,359 Speaker 2: Just it's a lot of drama. It is, it is. 378 00:25:13,480 --> 00:25:17,119 Speaker 2: It comes off very dramatic and again, yes it is serious, 379 00:25:17,160 --> 00:25:21,200 Speaker 2: but it's sort of reported on like a reality TV 380 00:25:21,280 --> 00:25:23,720 Speaker 2: show and I'm like, what is going on? Yeah? 381 00:25:23,840 --> 00:25:26,600 Speaker 1: Exactly, yeah, exactly. 382 00:25:28,520 --> 00:25:33,439 Speaker 2: Other serious note. As with many agricultural products, climate change 383 00:25:33,640 --> 00:25:37,879 Speaker 2: is affecting all of production. Recent droughts in places like Spain, 384 00:25:38,000 --> 00:25:41,800 Speaker 2: France and Morocco have caused a drop in Kalamada crop yields. 385 00:25:42,800 --> 00:25:46,000 Speaker 2: For example, in twenty twenty three, due to like weird 386 00:25:46,040 --> 00:25:49,920 Speaker 2: temperatures and low rainfall, the oil producing segment of the 387 00:25:49,960 --> 00:25:53,560 Speaker 2: Kalamada region was down about a third of its usual crop. 388 00:25:54,320 --> 00:25:56,680 Speaker 2: I didn't see a number for the table producing areas, 389 00:25:56,720 --> 00:26:01,240 Speaker 2: but still researchers are working on it though. The EU 390 00:26:01,520 --> 00:26:04,600 Speaker 2: actually launched an all of Climate project in twenty twelve 391 00:26:04,680 --> 00:26:09,280 Speaker 2: to help test technologies for like adaptation to and mitigation 392 00:26:09,400 --> 00:26:13,600 Speaker 2: of climate change around the Mediterranean and specifically all of 393 00:26:13,920 --> 00:26:18,600 Speaker 2: growing regions. The city of Kalamada is participating in a 394 00:26:18,800 --> 00:26:21,920 Speaker 2: EU mission for one hundred cities to go climate neutral 395 00:26:21,960 --> 00:26:26,480 Speaker 2: by twenty thirty, and farmers are integrating measures like solar power, 396 00:26:27,040 --> 00:26:31,159 Speaker 2: optimized water use, reduction of plant waste through composting up, 397 00:26:31,240 --> 00:26:34,280 Speaker 2: further boosting of soil health through crop irrigation with like 398 00:26:34,400 --> 00:26:36,520 Speaker 2: nitrogen fixing legomes, etc. 399 00:26:38,920 --> 00:26:44,520 Speaker 1: Yeah, people are definitely really thinking about this. 400 00:26:45,000 --> 00:26:48,600 Speaker 2: Oh yeah, yeah, ways. 401 00:26:48,320 --> 00:26:53,600 Speaker 1: To mitigate these things, and you can just tell people 402 00:26:53,640 --> 00:26:57,400 Speaker 1: are very passionate about it. Oh yeah, even in the 403 00:26:57,440 --> 00:27:03,880 Speaker 1: EU dispute, people really care about this product. 404 00:27:04,720 --> 00:27:08,760 Speaker 2: Yeah, it's really all of the olive oil are really 405 00:27:08,840 --> 00:27:14,440 Speaker 2: integral to the Mediterranean basin. Too many Mediterranean basin diets 406 00:27:14,560 --> 00:27:18,040 Speaker 2: and and and cultures and and so. Yeah, like it's 407 00:27:18,160 --> 00:27:22,879 Speaker 2: it's really cool to see the work being done, you know, 408 00:27:23,080 --> 00:27:25,560 Speaker 2: upsetting that it has to happen, but but really cool 409 00:27:25,600 --> 00:27:27,960 Speaker 2: to see the work being done. 410 00:27:28,160 --> 00:27:34,000 Speaker 1: Yep, as usual, it's sad that it's it's necessary, but 411 00:27:34,200 --> 00:27:37,960 Speaker 1: glad that it's happening. Yeah. But yes, listeners, we would 412 00:27:38,040 --> 00:27:42,360 Speaker 1: love to hear from you if you've been to oh yeah, 413 00:27:42,920 --> 00:27:46,560 Speaker 1: Kalamada if you've been to the festival we mentioned. 414 00:27:46,320 --> 00:27:50,840 Speaker 2: Yes, I understand that Kalamada City is also really full 415 00:27:50,840 --> 00:27:54,320 Speaker 2: of cats. I understand that it is a like like 416 00:27:54,359 --> 00:28:00,600 Speaker 2: a like a outdoor cat haven city. So let me know, yes, 417 00:28:00,800 --> 00:28:02,760 Speaker 2: I mean, let us know, but let me know personally. 418 00:28:03,640 --> 00:28:07,199 Speaker 1: All of it's welcome. We would love it. Any of 419 00:28:07,240 --> 00:28:08,600 Speaker 1: your favorite uses. 420 00:28:08,320 --> 00:28:10,720 Speaker 2: Of calaun Oh, yes, yeah. 421 00:28:11,240 --> 00:28:13,439 Speaker 1: But that is what we have to say about the 422 00:28:13,520 --> 00:28:15,439 Speaker 1: Kalamada all over now it is. 423 00:28:15,760 --> 00:28:17,840 Speaker 2: We do already have some listener mail for you, though, 424 00:28:17,880 --> 00:28:19,359 Speaker 2: and we are going to get into that as soon 425 00:28:19,400 --> 00:28:21,199 Speaker 2: as we get back from one more quick break for 426 00:28:21,200 --> 00:28:32,240 Speaker 2: a word from our sponsors, and we're back. 427 00:28:32,280 --> 00:28:36,879 Speaker 3: Thank you sponsor, Yes, thank you, and we're back with listens. 428 00:28:47,080 --> 00:28:50,720 Speaker 3: I feel like they're very bright, even though I think 429 00:28:50,760 --> 00:28:53,280 Speaker 3: most of my experience with them has been in kind 430 00:28:53,320 --> 00:28:58,560 Speaker 3: of dark bars, you know what I mean, like darkly 431 00:28:58,720 --> 00:29:03,160 Speaker 3: litch mm hmm. But they just have such a bright 432 00:29:03,400 --> 00:29:05,800 Speaker 3: zip that makes me feel like a spring day. 433 00:29:06,120 --> 00:29:08,920 Speaker 2: Yeah, it's a brine and the and the again the 434 00:29:08,920 --> 00:29:12,080 Speaker 2: fruitiness and the snap kind of so good. 435 00:29:12,640 --> 00:29:16,960 Speaker 1: They're so good. Oh my gosh, okay, it's great. Well, 436 00:29:18,480 --> 00:29:23,080 Speaker 1: we've got some to two listener males here that are 437 00:29:23,880 --> 00:29:28,720 Speaker 1: kind of oddly related. Okay, okay, about chips and cheese, 438 00:29:28,800 --> 00:29:30,400 Speaker 1: but they're not about the same episode. 439 00:29:31,040 --> 00:29:32,800 Speaker 2: Cool, yeah, I love it. 440 00:29:32,880 --> 00:29:36,400 Speaker 1: I love it. Okay, So joy wrote camon beer is 441 00:29:36,440 --> 00:29:39,680 Speaker 1: probably my favorite cheese. I don't remember when I first 442 00:29:39,720 --> 00:29:41,960 Speaker 1: had it, but I do remember one evening when I 443 00:29:42,000 --> 00:29:44,520 Speaker 1: was living in Warsaw. I was running low on food 444 00:29:44,600 --> 00:29:47,240 Speaker 1: and didn't feel like doing a grocery run. Some of 445 00:29:47,280 --> 00:29:51,040 Speaker 1: my remaining food items were canon beer and pear. I 446 00:29:51,080 --> 00:29:53,960 Speaker 1: sliced them both up and topped the pear with the cheese. 447 00:29:54,480 --> 00:29:57,800 Speaker 1: The creaminess of the canon Bear and the slight sourness 448 00:29:57,800 --> 00:30:00,520 Speaker 1: of the pear combined into one of the most delicious 449 00:30:00,520 --> 00:30:05,080 Speaker 1: things I've ever made. I'm currently living in Taiwan. The 450 00:30:05,160 --> 00:30:09,280 Speaker 1: Seven Eleven's here carry a Korean brand of cheese flavored cookies. 451 00:30:09,720 --> 00:30:12,560 Speaker 1: One is Cheddar flavored and the other is Camon Bear. 452 00:30:13,320 --> 00:30:18,480 Speaker 1: They are a delicious, thought slightly odd, sweet treat. And 453 00:30:18,600 --> 00:30:23,800 Speaker 1: Joyce sent pictures of these products, and I'm very intrigued. 454 00:30:25,920 --> 00:30:29,400 Speaker 1: I Camon bear chip. 455 00:30:29,880 --> 00:30:33,800 Speaker 2: Cookie cookie not even a chip, It's a cookie. 456 00:30:34,000 --> 00:30:36,400 Speaker 1: Oh, cookie makes more sense to me. I don't know 457 00:30:36,400 --> 00:30:38,320 Speaker 1: why I thought it was a chip. Well, I think 458 00:30:38,360 --> 00:30:40,640 Speaker 1: it's the picture on the bag looks like a chip. 459 00:30:40,840 --> 00:30:44,120 Speaker 2: Oh well, then you know better than I do. 460 00:30:44,280 --> 00:30:50,000 Speaker 1: Sure, well, who knows, I mean, I don't know, but 461 00:30:50,880 --> 00:30:54,560 Speaker 1: I think that it makes sense. I can see a 462 00:30:54,600 --> 00:30:59,800 Speaker 1: canon bear snack item like this whatever. It may be 463 00:31:00,080 --> 00:31:05,800 Speaker 1: a triangular snack item, but also camm beer and pear. 464 00:31:06,760 --> 00:31:12,160 Speaker 1: Oh yes, absolutely sure. That's one of the like instances 465 00:31:12,160 --> 00:31:15,280 Speaker 1: in life when it seems so simple and it's one 466 00:31:15,320 --> 00:31:16,720 Speaker 1: of the most magnificent things. 467 00:31:16,960 --> 00:31:19,680 Speaker 2: Oh yeah, Oh, those moments are so good. 468 00:31:20,480 --> 00:31:21,720 Speaker 1: They are they really are. 469 00:31:22,040 --> 00:31:24,560 Speaker 2: I don't think I've ever specifically tried that before, but 470 00:31:24,760 --> 00:31:27,800 Speaker 2: the next time pairs are in season, that is a 471 00:31:27,840 --> 00:31:34,240 Speaker 2: thing I'm making a mental note. Yes, yeah, and I'll 472 00:31:34,280 --> 00:31:37,360 Speaker 2: have to look into like, like we really I really 473 00:31:37,600 --> 00:31:40,840 Speaker 2: need to look in more into these cheese flavored cookies 474 00:31:40,880 --> 00:31:46,320 Speaker 2: and or chips, because this is fascinating, Like sweet slash 475 00:31:46,360 --> 00:31:49,200 Speaker 2: savory cheese products are not really a thing that we 476 00:31:49,360 --> 00:31:52,680 Speaker 2: do in the United States, and I love that other 477 00:31:52,720 --> 00:31:54,840 Speaker 2: places do them because I'm like, can you bring that here? 478 00:31:55,040 --> 00:31:57,320 Speaker 2: Can you? 479 00:31:57,400 --> 00:31:57,560 Speaker 3: Right? 480 00:31:57,720 --> 00:32:00,960 Speaker 2: Can you do that for me? I mean I could 481 00:32:01,000 --> 00:32:04,320 Speaker 2: do it myself, but I would like if I could 482 00:32:04,360 --> 00:32:11,880 Speaker 2: just yeah, get into the store Christine wrote, sadly, I 483 00:32:11,920 --> 00:32:14,520 Speaker 2: can't answer the question about the different types of cheese 484 00:32:14,560 --> 00:32:17,719 Speaker 2: doritos in Australia. Corn is one of the many foods 485 00:32:17,720 --> 00:32:20,400 Speaker 2: that hates me, so I avoid corn and corn products, 486 00:32:20,400 --> 00:32:23,440 Speaker 2: and that means I haven't eaten Doritos for years. I'm 487 00:32:23,480 --> 00:32:26,440 Speaker 2: honestly not sure I ever have. I would probably like 488 00:32:26,520 --> 00:32:29,600 Speaker 2: the plane original one's best because I always found other 489 00:32:29,640 --> 00:32:33,840 Speaker 2: flavored corn chips too much. As you probably found in 490 00:32:33,880 --> 00:32:36,760 Speaker 2: your research, Doritos in Australia have to compete with the 491 00:32:36,840 --> 00:32:40,840 Speaker 2: locally developed CC's of corn chips. These were first marketed 492 00:32:40,880 --> 00:32:43,960 Speaker 2: in the early nineteen eighties by chip manufacturer Smith's and 493 00:32:44,040 --> 00:32:47,560 Speaker 2: were an instant hit. Doritos were manufactured under license by 494 00:32:47,600 --> 00:32:51,720 Speaker 2: snack giant Arnit's share Arnits soon and the corn chip 495 00:32:51,800 --> 00:32:57,040 Speaker 2: wars were on. Like everything, Australians have strong opinions about 496 00:32:57,040 --> 00:33:01,200 Speaker 2: which is best. My memory of CC is far stronger. 497 00:33:01,640 --> 00:33:05,440 Speaker 2: This is quite possibly because of the ads. The Smith's 498 00:33:05,440 --> 00:33:08,840 Speaker 2: Company ads of the nineteen eighties were quite something. Ccs 499 00:33:08,840 --> 00:33:11,680 Speaker 2: were introduced with the tagline you can't Say No, which 500 00:33:11,720 --> 00:33:14,600 Speaker 2: is still in use today, and the ads were really, 501 00:33:14,800 --> 00:33:18,280 Speaker 2: really weird. It honestly would not surprise me if the 502 00:33:18,320 --> 00:33:21,280 Speaker 2: first ad creator had indulged in some mushrooms as he 503 00:33:21,320 --> 00:33:25,000 Speaker 2: developed the concept, and the Smith's executives said, we don't 504 00:33:25,000 --> 00:33:26,680 Speaker 2: get it, but we love it, so do them all 505 00:33:26,720 --> 00:33:28,440 Speaker 2: like that. Just make sure you keep the bondage. In 506 00:33:28,480 --> 00:33:33,560 Speaker 2: the nuns. Many of the ads featured people with exploding heads, 507 00:33:33,680 --> 00:33:36,400 Speaker 2: and there was almost always people tied up and a 508 00:33:36,440 --> 00:33:40,680 Speaker 2: pair of CC addicted nuns, and those nuns are still 509 00:33:40,720 --> 00:33:44,800 Speaker 2: in some of the ads. Thanks to the confusing round 510 00:33:44,840 --> 00:33:48,880 Speaker 2: of corporate mergers, takeovers, divestments and rebrands, ccs are now 511 00:33:48,920 --> 00:33:53,440 Speaker 2: manufactured by Snack Brands Australia, not Smith's. Dorito's have returned 512 00:33:53,440 --> 00:33:56,720 Speaker 2: to PepsiCo Australia, who now own all the Smith's varieties 513 00:33:56,920 --> 00:34:00,000 Speaker 2: not owned by Snack Brands, and as far as I 514 00:34:00,080 --> 00:34:03,520 Speaker 2: can determine, Smith's and Dorito's are produced in the same plant. 515 00:34:04,240 --> 00:34:06,480 Speaker 2: I hope someone can clear up the mystery of the 516 00:34:06,480 --> 00:34:09,680 Speaker 2: different cheese flavors of Dorito's for you. I'd risk the 517 00:34:09,719 --> 00:34:12,560 Speaker 2: intestinal distress, but to be honest, I was never really 518 00:34:12,680 --> 00:34:14,520 Speaker 2: enamored of corn chips in the first place. 519 00:34:16,560 --> 00:34:18,320 Speaker 1: It okay, don't put your girl. 520 00:34:18,280 --> 00:34:21,439 Speaker 2: Yeah no, no, no, don't do it. Don't do it. Yeah, 521 00:34:21,680 --> 00:34:24,640 Speaker 2: especially if you don't really like them. That's yeah, Yeah, 522 00:34:24,640 --> 00:34:27,080 Speaker 2: that's a lot, that's a lot. I need to look 523 00:34:27,120 --> 00:34:28,320 Speaker 2: up these ads now, because. 524 00:34:28,080 --> 00:34:32,520 Speaker 1: They signed it like a wild time. I was reading this, 525 00:34:32,800 --> 00:34:43,799 Speaker 1: like wait, what, wait, what? We've got to look into this? Yeah, 526 00:34:44,280 --> 00:34:45,759 Speaker 1: I have so many questions. 527 00:34:45,840 --> 00:34:51,040 Speaker 2: Although I'm I am glad that that other places. Every 528 00:34:51,080 --> 00:34:53,719 Speaker 2: time I see advertising from anywhere else, I'm like, oh, 529 00:34:53,719 --> 00:34:58,040 Speaker 2: We're not the only ones. Ads are bonkers everywhere, Okay, cool? 530 00:35:00,080 --> 00:35:01,520 Speaker 3: Yeah? 531 00:35:01,840 --> 00:35:04,960 Speaker 1: Yeah, And I mean I'm sure if I searched my brain, 532 00:35:05,040 --> 00:35:07,920 Speaker 1: I could come up with something pretty easily that was 533 00:35:07,960 --> 00:35:14,799 Speaker 1: equally bizarre. This sounds like it is is, yeah, but 534 00:35:14,920 --> 00:35:19,360 Speaker 1: it does sound quite especially for them to still be 535 00:35:19,440 --> 00:35:19,959 Speaker 1: doing it. 536 00:35:20,360 --> 00:35:25,400 Speaker 2: Right, Yeah, that they that they at no point went like, okay, 537 00:35:25,560 --> 00:35:29,440 Speaker 2: let's take these drug addled ads off the air and 538 00:35:29,600 --> 00:35:33,600 Speaker 2: perhaps do something that makes sense for corn chips. Nah. 539 00:35:33,920 --> 00:35:39,080 Speaker 1: No, I mean that kind of fits with Dorito's. 540 00:35:39,480 --> 00:35:42,520 Speaker 2: Does it doesn't not? 541 00:35:43,719 --> 00:35:46,960 Speaker 1: I know this isn't specifically Dorito's that you're talking about here, 542 00:35:47,000 --> 00:35:53,160 Speaker 1: which is very interesting, all these corporate mergers and confusions, 543 00:35:53,719 --> 00:35:58,000 Speaker 1: but yes, it does that whole vibe of the Douredo 544 00:35:58,200 --> 00:36:01,720 Speaker 1: esque chip. This this falls in line with for sure. 545 00:36:02,000 --> 00:36:07,600 Speaker 1: Oh yeah, but I do hope. Another listener responds and 546 00:36:07,760 --> 00:36:14,200 Speaker 1: answers the question of the Dorito's flavors in Australia. 547 00:36:14,320 --> 00:36:16,160 Speaker 2: Oh yeah, or anywhere. 548 00:36:15,800 --> 00:36:21,160 Speaker 1: Anywhere, anywhere. We want to know. It's very important and 549 00:36:21,200 --> 00:36:23,879 Speaker 1: we'll look into these ads. 550 00:36:24,960 --> 00:36:30,480 Speaker 2: Oh yeah, I the power of corn chips compels me. 551 00:36:30,640 --> 00:36:37,279 Speaker 1: Yeah, yes, me as well. Oh well. In the meantime, 552 00:36:37,520 --> 00:36:39,799 Speaker 1: thanks to both of these listeners you're writing in. If 553 00:36:39,840 --> 00:36:41,440 Speaker 1: you would like to write to us, you can or 554 00:36:41,520 --> 00:36:44,000 Speaker 1: email is hello at saverpod dot com. 555 00:36:44,200 --> 00:36:46,640 Speaker 2: We're also on social media. You can find us on 556 00:36:47,200 --> 00:36:50,759 Speaker 2: Instagram and blue Sky at savor pod, and we do 557 00:36:50,840 --> 00:36:53,680 Speaker 2: hope to hear from you. Savor is a production of iHeartRadio. 558 00:36:53,920 --> 00:36:56,160 Speaker 2: For more podcasts my heart Radio, you can visit the 559 00:36:56,160 --> 00:36:59,279 Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your 560 00:36:59,280 --> 00:37:02,360 Speaker 2: favorite shows. Thanks us always to our super producers Dylan 561 00:37:02,400 --> 00:37:05,000 Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and 562 00:37:05,040 --> 00:37:14,880 Speaker 2: we hope that lots more good things are coming your way.