1 00:00:07,840 --> 00:00:10,520 Speaker 1: Hello, and welcome favorite protection of Hiart Radio. I'm Annie 2 00:00:10,560 --> 00:00:14,200 Speaker 1: Rees and I'm Lauren Vogelbaum, and today we're talking about olives. 3 00:00:15,200 --> 00:00:20,000 Speaker 1: I love olives, Yes, yes, and it's a long time 4 00:00:20,120 --> 00:00:22,800 Speaker 1: of I I used to know joke. I would get 5 00:00:22,880 --> 00:00:24,639 Speaker 1: like a temper weare and I'd just fill them with 6 00:00:24,680 --> 00:00:29,600 Speaker 1: black olives. Okay. I would eat for lunch in elementary school, 7 00:00:30,600 --> 00:00:35,120 Speaker 1: which apparently both makes me a weirdo uh in terms 8 00:00:35,200 --> 00:00:37,400 Speaker 1: of elementary school students because I got picked on for it, 9 00:00:37,600 --> 00:00:43,760 Speaker 1: but also to a pleab fool in the world of olives. Yeah, 10 00:00:43,760 --> 00:00:45,640 Speaker 1: because you're you're talking about like the like the like 11 00:00:45,680 --> 00:00:49,120 Speaker 1: the like sliced black olives. Oh they were whole black 12 00:00:49,120 --> 00:00:51,320 Speaker 1: as they were whole, but okay, but they were like 13 00:00:51,360 --> 00:00:55,720 Speaker 1: the right black ones. Okay, Yeah, which apparently is like 14 00:00:55,880 --> 00:00:58,319 Speaker 1: I liking the kid version of something or the very 15 00:00:58,400 --> 00:01:01,240 Speaker 1: plain version of something in the all the realm. Yeah, 16 00:01:01,320 --> 00:01:03,160 Speaker 1: well get in and we'll get into that a little 17 00:01:03,160 --> 00:01:06,039 Speaker 1: bit in in a minute. Yes, well, I love the 18 00:01:06,080 --> 00:01:08,560 Speaker 1: green one stew and I did. Then I would drink 19 00:01:08,600 --> 00:01:11,920 Speaker 1: the juice. I loved to want pizza. No one else did, 20 00:01:11,959 --> 00:01:13,880 Speaker 1: so that was like a really special occasion or either 21 00:01:14,280 --> 00:01:16,880 Speaker 1: could get like the half and half. Sometimes I can 22 00:01:16,920 --> 00:01:18,679 Speaker 1: get away with it. But they've been on my mind 23 00:01:18,760 --> 00:01:22,640 Speaker 1: lately because my mom and I have a Newish Christmas tradition, 24 00:01:22,680 --> 00:01:26,360 Speaker 1: all any tradition where when we put up all the decorations, 25 00:01:26,360 --> 00:01:31,280 Speaker 1: which is a very stressful, strenuous, long time thing, bloody Mary. 26 00:01:33,680 --> 00:01:36,440 Speaker 1: Well that's probably either helps or doesn't help, depending so 27 00:01:37,520 --> 00:01:41,600 Speaker 1: it feels more fun. Good. Yeah, we were able to 28 00:01:41,640 --> 00:01:45,200 Speaker 1: safely do that this year. And she made hers like 29 00:01:46,240 --> 00:01:48,680 Speaker 1: with bacon and celery and olives in it. And she 30 00:01:48,720 --> 00:01:50,720 Speaker 1: said something along the lines of, if I can't go 31 00:01:50,760 --> 00:01:54,840 Speaker 1: to the restaurant, I'll bring the restaurant to me. That 32 00:01:54,880 --> 00:01:59,160 Speaker 1: sounds like a great bloody Mary. I'm like, man, I haven't. 33 00:01:59,840 --> 00:02:03,280 Speaker 1: I haven't gotten myself a bottle of zing zang in 34 00:02:03,280 --> 00:02:06,400 Speaker 1: a hot minute, so it might be time. Yeah, this 35 00:02:06,440 --> 00:02:09,959 Speaker 1: is a good tradition. You should hop on board. Oh gosh, absolutely. Um, 36 00:02:10,560 --> 00:02:13,680 Speaker 1: I've just been eating Christmas cookies while I decorated for 37 00:02:13,760 --> 00:02:19,680 Speaker 1: Christmas like a like a whole Um, he's a bloody Mary. 38 00:02:20,400 --> 00:02:25,360 Speaker 1: See anything wrong with that company at all? Um? It 39 00:02:25,400 --> 00:02:28,480 Speaker 1: could be delicious. I'm not sure. Actually, A gingerbread cookie 40 00:02:29,040 --> 00:02:32,520 Speaker 1: and a bloody Mary sounds just fine. It could be 41 00:02:33,840 --> 00:02:37,360 Speaker 1: it's worth experimenting with for sure. It is okay. I 42 00:02:37,360 --> 00:02:38,919 Speaker 1: think I'm going to do that this weekend, so we'll 43 00:02:38,919 --> 00:02:43,920 Speaker 1: see what happens. I also do love and olive. I 44 00:02:44,000 --> 00:02:46,520 Speaker 1: don't think you're talking about elementary school. I'm like not 45 00:02:46,600 --> 00:02:49,560 Speaker 1: totally positive that I had experienced in olive as of 46 00:02:49,600 --> 00:02:52,680 Speaker 1: elementary school. Maybe I did in like a in like 47 00:02:52,760 --> 00:02:55,960 Speaker 1: a like a seven layer dip kind of situation. Um, 48 00:02:56,000 --> 00:02:57,960 Speaker 1: I don't think I liked them. I think I thought 49 00:02:57,960 --> 00:03:02,280 Speaker 1: that they were like bland and tae stless and silly 50 00:03:02,440 --> 00:03:10,320 Speaker 1: until I encountered non black ripe olives. Um. Maybe in college, Like, 51 00:03:10,360 --> 00:03:14,000 Speaker 1: I don't think it was until like after the turn 52 00:03:14,040 --> 00:03:16,440 Speaker 1: of the twenty feet century that I had in alive 53 00:03:16,520 --> 00:03:22,239 Speaker 1: that I didn't think was kind of bowl so um, 54 00:03:22,280 --> 00:03:23,840 Speaker 1: but now I love him. Now I love him, and 55 00:03:23,880 --> 00:03:27,720 Speaker 1: I it might have been actually, no, this is totally 56 00:03:27,720 --> 00:03:32,360 Speaker 1: what it was. Uh. Um. In college, I had a 57 00:03:32,400 --> 00:03:37,880 Speaker 1: friend who loved vodka martiniz and she got me into 58 00:03:38,520 --> 00:03:42,240 Speaker 1: vodka martinis. And because these olives were soaked in alcohol 59 00:03:42,240 --> 00:03:44,280 Speaker 1: and also probably a better quality alive than I had 60 00:03:44,280 --> 00:03:46,920 Speaker 1: previously been eating, I was like, oh man, I love 61 00:03:47,400 --> 00:03:49,280 Speaker 1: I love I love olives. I almost just said I 62 00:03:49,280 --> 00:03:54,640 Speaker 1: love alcohol. That's also true, drink responsibly, yes, So yeah, 63 00:03:54,720 --> 00:03:56,440 Speaker 1: so my my love for olives then got me into 64 00:03:56,520 --> 00:03:59,040 Speaker 1: jin martinis, which then made me like gin and then 65 00:03:59,120 --> 00:04:01,880 Speaker 1: kind of got me off on a whole other cocktail things. 66 00:04:01,880 --> 00:04:04,960 Speaker 1: So technically I have olives to thank for that. Whoa 67 00:04:05,440 --> 00:04:09,520 Speaker 1: go olives? Yeah yeah, I was trying to remember why, 68 00:04:09,600 --> 00:04:11,880 Speaker 1: because it's no one in my family likes olives like 69 00:04:11,960 --> 00:04:14,840 Speaker 1: I do, Like I couldn't. I have no idea what 70 00:04:14,920 --> 00:04:16,800 Speaker 1: got me on the olive track, but I did read 71 00:04:16,800 --> 00:04:18,120 Speaker 1: a lot of articles about you know, as a kid, 72 00:04:18,160 --> 00:04:21,240 Speaker 1: you can put them on your fingers, so that oh yeah, 73 00:04:21,720 --> 00:04:25,839 Speaker 1: totally if that's what what it was. And to be fair, 74 00:04:25,920 --> 00:04:28,440 Speaker 1: like I will totally eat a lunch of like straight 75 00:04:28,440 --> 00:04:32,960 Speaker 1: olives now, so I did today. In fact, no j 76 00:04:33,200 --> 00:04:37,240 Speaker 1: green olives. I almost did. I've got some colamados in 77 00:04:37,240 --> 00:04:40,719 Speaker 1: my fridge. Um, And if I had been slightly less 78 00:04:40,760 --> 00:04:43,080 Speaker 1: busy leading up to this, I definitely would have gotten 79 00:04:43,080 --> 00:04:45,200 Speaker 1: some as a snack. But I was kind of like, 80 00:04:46,000 --> 00:04:49,279 Speaker 1: no time even for pouring olives. Yeah, that's that's a 81 00:04:49,360 --> 00:04:52,160 Speaker 1: side of busy. That's that's pretty bad. If you the 82 00:04:52,480 --> 00:04:55,320 Speaker 1: pouring of transferring of olives into a bowl is out 83 00:04:55,320 --> 00:05:01,080 Speaker 1: of your reach. Busy, It's okay, I'm doing fun. Holidays 84 00:05:01,080 --> 00:05:03,719 Speaker 1: are coming up, y'all. It's gonna be great. Yeah. Yeah, 85 00:05:03,800 --> 00:05:06,600 Speaker 1: get your bloody, bloody mary but girls in there and 86 00:05:06,680 --> 00:05:09,400 Speaker 1: I'll be good. I guess this brings us to our question. 87 00:05:09,480 --> 00:05:17,480 Speaker 1: I guess olives what are they? Well? Uh, the olive 88 00:05:17,720 --> 00:05:22,279 Speaker 1: is a very oily fruit. Um. It's like a bitter, 89 00:05:22,720 --> 00:05:27,560 Speaker 1: greasy cherry. It's like a tiny plum that never wanted 90 00:05:27,600 --> 00:05:31,120 Speaker 1: you to eat it. But here we are the tiny 91 00:05:31,200 --> 00:05:39,000 Speaker 1: plume that couldn't convince you got to eat it. Uh. Yeah, okay. Olives. 92 00:05:39,080 --> 00:05:43,880 Speaker 1: Olives our fruit that grow on these subtropical evergreen trees 93 00:05:44,080 --> 00:05:51,080 Speaker 1: botanical name o Leia europa e a. I think latin 94 00:05:51,520 --> 00:05:53,760 Speaker 1: a Latin is a lot y'all um at any rate 95 00:05:53,839 --> 00:05:57,000 Speaker 1: um olive trees. Yeah, they grow to about thirty ft tall, 96 00:05:57,040 --> 00:06:00,560 Speaker 1: that's about six to nine with these pretty silver or 97 00:06:00,640 --> 00:06:04,880 Speaker 1: gray green leaves and sprays of these fragrant white flowers. Um. 98 00:06:04,920 --> 00:06:07,880 Speaker 1: And they're a little bit picky about where they'll like thrive. Like, 99 00:06:07,920 --> 00:06:09,359 Speaker 1: you can get them to grow in a lot of 100 00:06:09,360 --> 00:06:12,520 Speaker 1: places by getting getting them to actually fruit and thrive 101 00:06:12,720 --> 00:06:15,799 Speaker 1: is a little bit harder, Like, they're okay with dry conditions, 102 00:06:15,800 --> 00:06:18,520 Speaker 1: but prefer kind of wet. Heat is okay, but freezing 103 00:06:18,640 --> 00:06:20,440 Speaker 1: is not. But you do need a chill winter to 104 00:06:20,440 --> 00:06:24,240 Speaker 1: get them to flower. So UM, basically the Mediterranean in 105 00:06:24,279 --> 00:06:27,320 Speaker 1: places that act like the Mediterranean is what you're going for, 106 00:06:28,200 --> 00:06:30,880 Speaker 1: which we will come back to in our history section. 107 00:06:32,279 --> 00:06:35,880 Speaker 1: And so those flowers um, if pollinated, will bear all 108 00:06:35,960 --> 00:06:39,720 Speaker 1: of fruits which is a droope um like cherries or 109 00:06:39,800 --> 00:06:42,599 Speaker 1: plums or peaches UM, which means that it consists of 110 00:06:42,640 --> 00:06:46,200 Speaker 1: a single seed encased in a hard shell, which is 111 00:06:46,200 --> 00:06:49,839 Speaker 1: itself encased in a fleshy fruit. UM and and and 112 00:06:49,880 --> 00:06:53,160 Speaker 1: all of is generally popular. Um, either rounded or pointed, 113 00:06:53,200 --> 00:06:55,839 Speaker 1: can range in size from about the size of the 114 00:06:55,880 --> 00:06:58,080 Speaker 1: ball of a thumb of a small human to like 115 00:06:58,800 --> 00:07:01,520 Speaker 1: the size of a ball the thumb of a large human. 116 00:07:05,440 --> 00:07:13,360 Speaker 1: We all know the thumb scale clear as they. Yeah, 117 00:07:13,560 --> 00:07:15,400 Speaker 1: look at the joining your thumb and think that could 118 00:07:15,400 --> 00:07:18,240 Speaker 1: be an olive. Yeah, there you go, pretty much, there 119 00:07:18,240 --> 00:07:23,400 Speaker 1: you go. UM. Once they have grown to their full size, UM, 120 00:07:23,440 --> 00:07:25,679 Speaker 1: you can you can pick them while they're still crisp 121 00:07:25,800 --> 00:07:29,160 Speaker 1: and green to yellow in color and sort of nutty 122 00:07:29,160 --> 00:07:31,560 Speaker 1: and flavor, or you can wait until they're ripe um 123 00:07:31,720 --> 00:07:36,600 Speaker 1: softer kind of red to purple to black and taste richer. Um. 124 00:07:36,640 --> 00:07:40,920 Speaker 1: And yes, there are also black ripe olives, which are 125 00:07:40,920 --> 00:07:43,960 Speaker 1: a type of processed olive m the ones that you 126 00:07:44,000 --> 00:07:46,800 Speaker 1: often get in the United States anyway, um, in cans 127 00:07:46,960 --> 00:07:51,640 Speaker 1: and sliced um. And yeah, those are black, but not 128 00:07:51,760 --> 00:07:54,400 Speaker 1: because they're ripe um. They have they still have the 129 00:07:54,440 --> 00:07:58,800 Speaker 1: crisp texture of a green olive because they're packed green 130 00:07:59,200 --> 00:08:03,080 Speaker 1: and then treated to turn and fix their color black. Um. 131 00:08:03,120 --> 00:08:05,520 Speaker 1: And they are kind of the butt of a lot 132 00:08:05,560 --> 00:08:09,520 Speaker 1: of jokes. And like the premium alive world, Yeah, I 133 00:08:09,600 --> 00:08:13,960 Speaker 1: felt very judged. I really did. Like I didn't know 134 00:08:14,000 --> 00:08:16,920 Speaker 1: this was a thing. Come in here, these all of 135 00:08:17,000 --> 00:08:24,120 Speaker 1: aficionado's making me embarrassed. Hey, any food that you like 136 00:08:24,320 --> 00:08:29,360 Speaker 1: is okay to like, that's fine. I was surprised at 137 00:08:29,360 --> 00:08:34,160 Speaker 1: al how immediately I was like, oh, it is pretty judgy. 138 00:08:34,280 --> 00:08:41,520 Speaker 1: Yeah yeah, um any rate um. Yeah. But because all 139 00:08:41,520 --> 00:08:44,040 Speaker 1: of the olives on a given tree, or you know, 140 00:08:44,120 --> 00:08:46,920 Speaker 1: within a given orchard aren't going to all ripen at 141 00:08:47,040 --> 00:08:51,679 Speaker 1: exactly the same time. Um, the best quality olives are 142 00:08:51,720 --> 00:08:55,240 Speaker 1: going to be handpicked just the right moment for whatever 143 00:08:55,320 --> 00:08:59,079 Speaker 1: given preparation you're you're looking to give them, which is 144 00:08:59,080 --> 00:09:01,360 Speaker 1: why some olives are part of why some olives can 145 00:09:01,360 --> 00:09:05,480 Speaker 1: get so pricey. And yeah, outside of the black ripe 146 00:09:05,520 --> 00:09:11,680 Speaker 1: olive or including it, I guess, um, those flavors that 147 00:09:11,679 --> 00:09:15,440 Speaker 1: you wind up with will depend highly upon the treatment 148 00:09:15,520 --> 00:09:20,040 Speaker 1: that they are given after picking, because we don't eat 149 00:09:20,480 --> 00:09:24,079 Speaker 1: olives raw off of the tree um or. I mean 150 00:09:24,160 --> 00:09:26,040 Speaker 1: you could if you really wanted to, but they're just 151 00:09:26,080 --> 00:09:30,360 Speaker 1: like hella, bitter like, not not tasty, um uh like. 152 00:09:30,440 --> 00:09:33,360 Speaker 1: First of all, they don't contain much sugar, and they 153 00:09:33,679 --> 00:09:37,239 Speaker 1: do contain a bunch of this this very bitter compound 154 00:09:37,360 --> 00:09:45,160 Speaker 1: called fuly european, fully european that sounds more right, but 155 00:09:45,679 --> 00:09:48,640 Speaker 1: something to that extent. Anyway, this bitter compound um, which 156 00:09:49,040 --> 00:09:52,240 Speaker 1: lucky for us, is water soluble, so it's pretty easy 157 00:09:52,280 --> 00:09:56,280 Speaker 1: to leach out. Um. So if you're eating olives, they 158 00:09:56,320 --> 00:09:59,760 Speaker 1: have been processed in one of any or or or 159 00:09:59,840 --> 00:10:02,280 Speaker 1: more to pull of any number of ways. Um. You 160 00:10:02,320 --> 00:10:05,400 Speaker 1: can use a plain water, a salt brine, a dry 161 00:10:05,480 --> 00:10:09,040 Speaker 1: salt cure, or a lie treatment um, all of which 162 00:10:09,080 --> 00:10:12,640 Speaker 1: give you a different end product. I mean slightly different. 163 00:10:12,679 --> 00:10:14,240 Speaker 1: It's not gonna you know, make it into a grape 164 00:10:14,280 --> 00:10:17,200 Speaker 1: fruit or something like that. But anyway, um uh so yeah, 165 00:10:17,240 --> 00:10:19,920 Speaker 1: so the LIE treatment is the quickest and therefore the 166 00:10:20,000 --> 00:10:23,640 Speaker 1: cheapest method. UM. These alkaline LIE solutions will be used 167 00:10:23,679 --> 00:10:26,160 Speaker 1: to soak the olives and reduce the amount of those 168 00:10:26,200 --> 00:10:30,760 Speaker 1: bitter compounds. Unfortunately, it does also reduce other flavor compounds 169 00:10:30,840 --> 00:10:33,480 Speaker 1: in the olive and does not allow for for part 170 00:10:33,600 --> 00:10:38,600 Speaker 1: of the other treatments that adds additional flavor um fermentation 171 00:10:39,120 --> 00:10:46,440 Speaker 1: because olives involve bacteria poop um. Yeah. Yeah. The the 172 00:10:46,480 --> 00:10:49,640 Speaker 1: growth of lactic acid bacteria and other friendly strains in 173 00:10:49,800 --> 00:10:53,040 Speaker 1: curing olives is part of what gives them their their tart, 174 00:10:53,120 --> 00:10:58,560 Speaker 1: funky complex flavors. Rarely olives will be fermented straight on 175 00:10:58,600 --> 00:11:01,200 Speaker 1: the tree or or other wise like out in the 176 00:11:01,240 --> 00:11:04,120 Speaker 1: sun without any of these additives. But but those are 177 00:11:04,120 --> 00:11:07,160 Speaker 1: like usually very specific, small batch kind of kind of things. 178 00:11:07,200 --> 00:11:10,320 Speaker 1: So yeah, in terms of treatments, um, not that that's 179 00:11:10,320 --> 00:11:13,160 Speaker 1: not a treatment, but in terms of like additive treatments, UM, 180 00:11:13,320 --> 00:11:16,920 Speaker 1: dry cring is the next quickest after a LIE treatment, 181 00:11:17,080 --> 00:11:19,800 Speaker 1: and in dry hearing, um that the olives are packed 182 00:11:19,800 --> 00:11:22,679 Speaker 1: in salt for a month or more and then rinsed 183 00:11:22,720 --> 00:11:25,640 Speaker 1: and repacked for sale. And so they'll wind up with 184 00:11:25,679 --> 00:11:28,959 Speaker 1: a with a strong, like briny, funky taste and in 185 00:11:29,040 --> 00:11:32,959 Speaker 1: a wrinkly, dryer flesh sort of like tender and and 186 00:11:33,000 --> 00:11:36,880 Speaker 1: gummy like or mushroom like um though though they're sometimes 187 00:11:36,920 --> 00:11:40,360 Speaker 1: packed in in oil or a brine to keep them 188 00:11:40,440 --> 00:11:44,040 Speaker 1: moist and and plump looking so so it can sort 189 00:11:44,080 --> 00:11:47,280 Speaker 1: of vary. UM A little longer is the process of 190 00:11:47,320 --> 00:11:49,959 Speaker 1: brine cring um, wherein the olives are stored in salt 191 00:11:50,000 --> 00:11:52,800 Speaker 1: water sometimes plus other seasonings for up to a year, 192 00:11:53,160 --> 00:11:57,000 Speaker 1: letting them slowly pickle um and this treatment preserves more 193 00:11:57,040 --> 00:12:00,160 Speaker 1: of the texture of the original fresh olive and and 194 00:12:00,160 --> 00:12:03,360 Speaker 1: more the sort of sweet and fruity flavors along with 195 00:12:03,360 --> 00:12:06,760 Speaker 1: the with a punch of salt as well. Um. And finally, 196 00:12:06,840 --> 00:12:09,960 Speaker 1: you've got the relatively rare process of water crring in 197 00:12:10,000 --> 00:12:12,880 Speaker 1: which you you just soak and rinse olives in plain 198 00:12:12,960 --> 00:12:16,400 Speaker 1: old water over and over until they like suck less 199 00:12:17,000 --> 00:12:21,560 Speaker 1: um and and this is this is the rarest and 200 00:12:21,600 --> 00:12:25,760 Speaker 1: often most expensive type um and and when left plane 201 00:12:26,440 --> 00:12:30,040 Speaker 1: it's kind of the most like straightforwardly olive e texture 202 00:12:30,559 --> 00:12:34,160 Speaker 1: like like straightforward to the original intent. Um. And and 203 00:12:34,360 --> 00:12:38,720 Speaker 1: the most straightforwardly fruity olive flavor will come through um, 204 00:12:38,720 --> 00:12:41,439 Speaker 1: though sometimes they are packed in seasoned brine for extra 205 00:12:41,480 --> 00:12:45,280 Speaker 1: flavor or sort of a texture difference. So again, UM. 206 00:12:46,080 --> 00:12:49,800 Speaker 1: Hundreds hundreds of different varieties of olives have been cultivated 207 00:12:49,880 --> 00:12:53,760 Speaker 1: for different specific treatments. UM. You know, with the the 208 00:12:53,800 --> 00:12:57,720 Speaker 1: inherent flavors and oil contents and textures of the fruit 209 00:12:57,760 --> 00:13:01,920 Speaker 1: themselves being played against the results of the processing and 210 00:13:01,960 --> 00:13:05,040 Speaker 1: the flavors of any herbs and spices and wines and 211 00:13:05,120 --> 00:13:08,440 Speaker 1: vinegars that you might add during that processing. UM. And 212 00:13:08,480 --> 00:13:11,800 Speaker 1: of course many varieties are also cultivated just for pressing 213 00:13:11,840 --> 00:13:15,199 Speaker 1: for their oil, but that is a whole different episode. 214 00:13:16,120 --> 00:13:22,400 Speaker 1: Not today, not today olive oil no m um uh 215 00:13:22,440 --> 00:13:25,319 Speaker 1: so yeah. The the result can be a wide range 216 00:13:25,320 --> 00:13:29,120 Speaker 1: of products UM, crisp to chewy two sort of squishy, um, 217 00:13:29,120 --> 00:13:32,240 Speaker 1: with all kinds of fruity or bright or citrusy or 218 00:13:32,400 --> 00:13:36,079 Speaker 1: dank or sweet or bitter or nutty or savory or 219 00:13:36,240 --> 00:13:40,560 Speaker 1: like anisey or otherwise herbal or buttery or sour and 220 00:13:40,600 --> 00:13:48,360 Speaker 1: salty flavors. Yes, so beautiful. I was reading about all 221 00:13:48,360 --> 00:13:50,560 Speaker 1: of these varietals and some of them I haven't tried yet, 222 00:13:50,600 --> 00:13:54,079 Speaker 1: and I want to. Yeah, yeah, same. I actually thought 223 00:13:54,120 --> 00:13:55,480 Speaker 1: this might be a case where I was going to 224 00:13:55,559 --> 00:13:57,840 Speaker 1: go in and realize that the black olive is not 225 00:13:57,920 --> 00:14:00,640 Speaker 1: even an olive. I thought I thought it was gonna 226 00:14:00,640 --> 00:14:03,120 Speaker 1: be one of those situations. So I'm relieved that I 227 00:14:03,160 --> 00:14:07,240 Speaker 1: at least was correct in saying I like all but yeah, 228 00:14:07,280 --> 00:14:10,000 Speaker 1: then there's like all this whole world of olives. Wow, 229 00:14:11,520 --> 00:14:14,320 Speaker 1: there more. Yeah, this is the Serious Eats article that 230 00:14:14,400 --> 00:14:17,520 Speaker 1: I was reading described this one variety is heart stopping, 231 00:14:17,640 --> 00:14:20,680 Speaker 1: and I was like, why am I not eating this 232 00:14:20,840 --> 00:14:22,960 Speaker 1: right now? I want my heart to stop about an 233 00:14:23,000 --> 00:14:26,280 Speaker 1: olive that I know. I wanted a flutter like flutter 234 00:14:27,720 --> 00:14:33,600 Speaker 1: based on it. All of yes, please right one day? 235 00:14:34,960 --> 00:14:37,360 Speaker 1: Yeah yeah. Shout out to Hannah Howard for making me 236 00:14:37,400 --> 00:14:42,720 Speaker 1: want things that I've never tried. I love it um 237 00:14:42,760 --> 00:14:45,320 Speaker 1: and yeah, all of these different types of olives. UM 238 00:14:45,480 --> 00:14:48,080 Speaker 1: can be used in all kinds of ways. UM as 239 00:14:48,120 --> 00:14:52,120 Speaker 1: a sort of seasoning and binder, in spreads and in sauces. 240 00:14:52,240 --> 00:14:55,600 Speaker 1: Um cooked whole or chopped into dishes cold or warm 241 00:14:55,680 --> 00:14:58,720 Speaker 1: or hot, eating straight for lunch, and you can stuff 242 00:14:58,760 --> 00:15:02,520 Speaker 1: them with dang anything. Once that pit is removed. Um, 243 00:15:02,800 --> 00:15:06,320 Speaker 1: you're you've got a hollow little vehicle for for extra flavor. 244 00:15:06,760 --> 00:15:10,200 Speaker 1: Um pimiento of course very popular. Um, but little bits 245 00:15:10,240 --> 00:15:15,040 Speaker 1: of preserved garlic or lemon, peel, blue cheese, almonds. Yeah, 246 00:15:15,160 --> 00:15:21,640 Speaker 1: all kinds of stuff. M a whole world of experimentation. Well, 247 00:15:22,320 --> 00:15:25,600 Speaker 1: speaking of what about the nutrition, what happens in our 248 00:15:26,480 --> 00:15:32,360 Speaker 1: some bacon and garlic and white olive? Jeez? I so yeah, 249 00:15:32,520 --> 00:15:34,640 Speaker 1: So it does depend on how they're made. Um. And 250 00:15:34,760 --> 00:15:37,080 Speaker 1: and they and they can pack a caloric punch from 251 00:15:37,080 --> 00:15:40,320 Speaker 1: from the high level of oil that they contain, and 252 00:15:40,520 --> 00:15:43,360 Speaker 1: can have a lot of sodium from that processing. But um, 253 00:15:43,360 --> 00:15:45,640 Speaker 1: but a lot of those fats are good fats. Um. 254 00:15:45,680 --> 00:15:48,480 Speaker 1: They do contain a smattering of vitamins and minerals. They're 255 00:15:48,520 --> 00:15:50,880 Speaker 1: low in carbs and high in fiber. They will help 256 00:15:50,920 --> 00:15:53,240 Speaker 1: fill you up. Um, you know, to keep going, Eat 257 00:15:53,240 --> 00:15:56,280 Speaker 1: with a eat with a protein probably and a vegetable. 258 00:15:57,080 --> 00:16:00,600 Speaker 1: Maybe eat a vegetable. I did. I had it with 259 00:16:00,640 --> 00:16:06,280 Speaker 1: a salad. So see there, that's great. Yeah, that's great. 260 00:16:06,320 --> 00:16:09,400 Speaker 1: Put some cheese on there in your gold. Yeah, there 261 00:16:09,440 --> 00:16:12,560 Speaker 1: was some Farmersan cheese. Yeah, so paste because I found 262 00:16:12,560 --> 00:16:22,840 Speaker 1: me so paste. Upcoming episode everybody getting ready for that one. Gosh, yeah, 263 00:16:23,280 --> 00:16:26,360 Speaker 1: it was an exciting find. Um, we do have some 264 00:16:26,480 --> 00:16:31,680 Speaker 1: numbers for you. Spain is the world's largest producer of olives. 265 00:16:31,800 --> 00:16:37,240 Speaker 1: Olives come from, yes, the Mediterranean. All olives end up 266 00:16:37,240 --> 00:16:40,920 Speaker 1: in olive oil, which Italy produces the most of. It 267 00:16:41,000 --> 00:16:44,960 Speaker 1: is both the biggest exporter and second biggest importer due 268 00:16:44,960 --> 00:16:46,840 Speaker 1: to a law that allows her olive oil that was 269 00:16:46,880 --> 00:16:51,320 Speaker 1: bottled in Italy but produced elsewhere to be labeled as Italian. 270 00:16:53,760 --> 00:16:55,760 Speaker 1: And yes, absolutely cannot wait to do an episode on 271 00:16:55,800 --> 00:16:58,720 Speaker 1: olive oil. Um. It was very hard to separate out 272 00:16:58,760 --> 00:17:01,600 Speaker 1: that that inform Asian from olives because olive oil is 273 00:17:01,640 --> 00:17:06,600 Speaker 1: such a big part of olives story. But nonetheless we 274 00:17:06,720 --> 00:17:11,760 Speaker 1: managed in that episode. Will come absolutely yes, not today, 275 00:17:12,480 --> 00:17:14,320 Speaker 1: no no, no, no, no, Like I can feel it 276 00:17:14,400 --> 00:17:17,440 Speaker 1: bearing down on me like it's gonna be a big one. 277 00:17:17,720 --> 00:17:22,440 Speaker 1: It will. Yeah. The US makes up less than one 278 00:17:22,520 --> 00:17:24,159 Speaker 1: per cent of the olive market when it comes to 279 00:17:24,240 --> 00:17:28,680 Speaker 1: producing olives. UM. And of those olives come from California 280 00:17:30,359 --> 00:17:32,800 Speaker 1: and it is very seasonal. UM. In a good season, 281 00:17:32,880 --> 00:17:37,639 Speaker 1: California produces maybe five thousand tons. But compare that to 282 00:17:37,800 --> 00:17:42,119 Speaker 1: Americans conception rate. U an annual three hundred and one 283 00:17:42,240 --> 00:17:48,840 Speaker 1: five hundred tons, so one thousand, five hundred tons. That 284 00:17:49,000 --> 00:17:54,600 Speaker 1: is a bunch more than the five thousand. Yeah, a bunch. 285 00:17:56,440 --> 00:17:58,719 Speaker 1: I couldn't find any legit sources on this, but some 286 00:17:58,760 --> 00:18:00,760 Speaker 1: things I read clean that they is a tradition of 287 00:18:00,760 --> 00:18:03,480 Speaker 1: planting in all of tree and a child is born 288 00:18:03,520 --> 00:18:06,800 Speaker 1: in Greece, and that maybe olives are all of trees 289 00:18:06,840 --> 00:18:09,800 Speaker 1: are involved in wedding traditions in Greece, So listeners, if 290 00:18:09,840 --> 00:18:15,879 Speaker 1: that's true or not true? Is right? In um researchers 291 00:18:15,880 --> 00:18:19,159 Speaker 1: believe the world's oldest living olive tree is located in 292 00:18:19,200 --> 00:18:22,159 Speaker 1: Bethlehem and that it's somewhere from four thousand to five 293 00:18:22,240 --> 00:18:25,840 Speaker 1: thousand years old. And alive trees do live a long time, 294 00:18:25,960 --> 00:18:28,760 Speaker 1: like like, it's not super uncommon for them to live 295 00:18:29,040 --> 00:18:32,479 Speaker 1: like a millennium. But yeah, four or five of those 296 00:18:32,640 --> 00:18:38,719 Speaker 1: millenniums is is impressive. I'm impressed. I am also impressed 297 00:18:39,200 --> 00:18:43,560 Speaker 1: olive tree, and so have people. It turns out, in general, 298 00:18:43,840 --> 00:18:46,640 Speaker 1: throughout history, the olive and the olive tree has been 299 00:18:47,040 --> 00:18:49,840 Speaker 1: has held a lot of power as a symbol for peace, 300 00:18:49,960 --> 00:18:54,400 Speaker 1: with the olive branch, fertility, victory, wisdom, prosperity luck. Um, 301 00:18:54,440 --> 00:18:58,560 Speaker 1: and we see this in historical records, writings, poems. I 302 00:18:58,640 --> 00:19:00,359 Speaker 1: want in all of poem I need to write in 303 00:19:00,359 --> 00:19:05,080 Speaker 1: all of them, songs art Vincent van go Alone painted 304 00:19:05,119 --> 00:19:13,560 Speaker 1: all of Trees nineteen times. Yeah, oh indeed, so a 305 00:19:13,600 --> 00:19:17,399 Speaker 1: lot of history. Yes, there is a lot of history, 306 00:19:17,440 --> 00:19:19,760 Speaker 1: and we are going to get into that. But first 307 00:19:20,000 --> 00:19:21,600 Speaker 1: we're going to take a quick break for a word 308 00:19:21,640 --> 00:19:33,360 Speaker 1: from our sponsor. Every back. Thank you sponsored, Yes, thank you? 309 00:19:34,280 --> 00:19:38,240 Speaker 1: And who this This was another one that almost wrote 310 00:19:38,280 --> 00:19:41,080 Speaker 1: my brain. It was one of those where a lot 311 00:19:41,119 --> 00:19:44,640 Speaker 1: of the research papers that have been published recently, which 312 00:19:44,680 --> 00:19:47,920 Speaker 1: I highly am appreciative of, I had to look up 313 00:19:47,920 --> 00:19:55,040 Speaker 1: like every other word just to make sure I was understanding. Yeah, yes, um, 314 00:19:55,119 --> 00:19:58,480 Speaker 1: and I mean surprisingly or perhaps not. There has been 315 00:19:58,520 --> 00:20:02,080 Speaker 1: a lot of debate about where where olives came from, 316 00:20:02,119 --> 00:20:06,080 Speaker 1: and there's been recent research into the genes of wild 317 00:20:06,160 --> 00:20:10,680 Speaker 1: and cultivated olives that indicates that they were first domesticated 318 00:20:11,000 --> 00:20:13,800 Speaker 1: in the Northern Levant, which is a historical region of 319 00:20:13,840 --> 00:20:17,679 Speaker 1: the Middle East including Lebanon, Jordan, Palestine, and Syria, and 320 00:20:17,720 --> 00:20:20,840 Speaker 1: the modern state of Israel, and then from there the 321 00:20:20,880 --> 00:20:26,679 Speaker 1: olives quickly spread to manage readean or alternatively, there may 322 00:20:26,720 --> 00:20:31,760 Speaker 1: have been several different domestications, like maybe upwards of nine 323 00:20:31,880 --> 00:20:35,960 Speaker 1: separate times. All of us have been domesticated alongside the 324 00:20:35,960 --> 00:20:38,960 Speaker 1: development of humanity and societies at large. Since they can 325 00:20:39,040 --> 00:20:42,400 Speaker 1: grow in these rough, arid environments, they might have been 326 00:20:42,440 --> 00:20:46,240 Speaker 1: favored by civilizations trying to avoid conflict by maintaining a 327 00:20:46,720 --> 00:20:50,400 Speaker 1: healthy distance a social distance, but on the city scale 328 00:20:51,320 --> 00:20:55,240 Speaker 1: between themselves and other civilizations. UM. So that could mean 329 00:20:55,320 --> 00:20:57,919 Speaker 1: setting up in a less quote you know, desirable spot 330 00:20:58,640 --> 00:21:03,640 Speaker 1: when it comes to crops growing things. Um. These domestication 331 00:21:03,680 --> 00:21:07,000 Speaker 1: events are believed to have happened about six thousand years 332 00:21:07,040 --> 00:21:10,200 Speaker 1: ago UM, though eight thousand year old. All of pits 333 00:21:10,760 --> 00:21:14,080 Speaker 1: have been unearthed at ancient sites UM. And wild olives 334 00:21:14,119 --> 00:21:16,280 Speaker 1: are even older, found in Spain and the Near used 335 00:21:16,320 --> 00:21:18,840 Speaker 1: all the way back to the Neolithic period, which began 336 00:21:18,880 --> 00:21:22,119 Speaker 1: about twelve thousand years ago and ended between four thousand 337 00:21:22,119 --> 00:21:26,800 Speaker 1: five to twelve depending on which part of the world 338 00:21:26,880 --> 00:21:31,080 Speaker 1: you're talking about. Yeah, yeah, it's super interesting and um 339 00:21:31,119 --> 00:21:34,040 Speaker 1: and yet still the subject of like a bunch of research. UM. 340 00:21:34,440 --> 00:21:38,359 Speaker 1: Wild olives are shrubbier and um and drier, and different 341 00:21:38,400 --> 00:21:42,520 Speaker 1: folks have been cultivating them for different traits, um, you know, 342 00:21:42,840 --> 00:21:46,800 Speaker 1: ornamental use for their would for cattle and other livestock, fodder, 343 00:21:47,160 --> 00:21:50,679 Speaker 1: for the oil as a food item. Plus Um. It 344 00:21:50,840 --> 00:21:56,479 Speaker 1: seems like wild and cultivated olives have interacted a number 345 00:21:56,520 --> 00:21:59,960 Speaker 1: of times in a number of ways, um, including wild 346 00:22:00,040 --> 00:22:03,679 Speaker 1: hollows from other areas like West South and bits of 347 00:22:03,720 --> 00:22:07,800 Speaker 1: northern Africa and so yeah. And then over in Australia 348 00:22:07,840 --> 00:22:11,040 Speaker 1: there's a whole other thing. Yeah. Um, scientists are still 349 00:22:11,080 --> 00:22:14,280 Speaker 1: untangling the history for us and since it has been 350 00:22:14,440 --> 00:22:17,840 Speaker 1: such an important um, food and industry crop, um in 351 00:22:17,880 --> 00:22:20,400 Speaker 1: a lot of these places. Yeah, there's just a lot 352 00:22:20,440 --> 00:22:24,120 Speaker 1: to a lot to kind of sift through. Yeah. And 353 00:22:24,760 --> 00:22:27,000 Speaker 1: I do love. I love when you find these research 354 00:22:27,040 --> 00:22:29,520 Speaker 1: papers that are so in depth that I committed. I'm like, oh, 355 00:22:29,560 --> 00:22:31,960 Speaker 1: I actually gonna look up all these words, and it's 356 00:22:31,960 --> 00:22:35,000 Speaker 1: about the olive and people determined to get to the 357 00:22:35,000 --> 00:22:39,400 Speaker 1: the bottom of olives history. And it does seem currently 358 00:22:39,440 --> 00:22:44,560 Speaker 1: the consensus is there were several events domestication events. Um. 359 00:22:44,720 --> 00:22:52,560 Speaker 1: So there you go, that's what we have to say. Um. 360 00:22:52,600 --> 00:22:57,080 Speaker 1: And yes, these early wild olives were apparently extremely bitter, 361 00:22:57,240 --> 00:23:00,840 Speaker 1: like you would not eat them bitter. Uh uh So 362 00:23:00,920 --> 00:23:05,119 Speaker 1: even when it was first domesticated, people were probably grinding 363 00:23:05,240 --> 00:23:09,000 Speaker 1: up olives for the oil um. And of course olive 364 00:23:09,040 --> 00:23:11,719 Speaker 1: oil was hugely important and used for all kinds of 365 00:23:11,720 --> 00:23:17,080 Speaker 1: things outside of cooking and cosmetics and medicines in lamps. Yeah, 366 00:23:17,119 --> 00:23:20,680 Speaker 1: that the word oil, The English word oil stems from 367 00:23:20,720 --> 00:23:26,280 Speaker 1: the ancient Greek for olive, So there you go. It 368 00:23:26,280 --> 00:23:29,000 Speaker 1: makes sense. Uh. The wood burned wet, and I believe 369 00:23:29,040 --> 00:23:33,040 Speaker 1: I also read green um anyway, it burned in conditions 370 00:23:33,040 --> 00:23:35,840 Speaker 1: a lot of other woods might not, which was good 371 00:23:35,840 --> 00:23:38,480 Speaker 1: for caves for people staying in caves. And it didn't 372 00:23:38,480 --> 00:23:40,520 Speaker 1: produce a lot of smoke, which was also a plus 373 00:23:40,520 --> 00:23:44,200 Speaker 1: for caves. Probably probably green as in like the wood 374 00:23:44,200 --> 00:23:46,199 Speaker 1: could be green, as in the wood could be not 375 00:23:46,680 --> 00:23:54,040 Speaker 1: dried and treated exactly, not like the fire was like fire. Yes, 376 00:23:54,320 --> 00:23:57,040 Speaker 1: good to be clear on these points. Good to be clear. 377 00:23:59,520 --> 00:24:03,280 Speaker 1: And yeah, olive oil fueled the first Olympic torch Um 378 00:24:03,320 --> 00:24:06,680 Speaker 1: and Rhes four victors were made out of alive branches. 379 00:24:07,440 --> 00:24:09,680 Speaker 1: The story goes that the olive and its oil were 380 00:24:09,720 --> 00:24:14,040 Speaker 1: so revered in Greece that Athens is named after Athena 381 00:24:14,080 --> 00:24:18,040 Speaker 1: in honor of her creating the olive tree. Um and 382 00:24:18,119 --> 00:24:20,440 Speaker 1: of course, the Bible made several references to the olive 383 00:24:20,520 --> 00:24:22,840 Speaker 1: tree to declare war. In the Old Testament, you just 384 00:24:22,880 --> 00:24:25,040 Speaker 1: had to destroy someone's alive trees. I gotta say, if 385 00:24:25,080 --> 00:24:27,120 Speaker 1: I had a you know, a four thousand year old 386 00:24:27,119 --> 00:24:35,120 Speaker 1: olive tree, and you burned it, Yeah, yeah, yes, that's right. Um. 387 00:24:35,160 --> 00:24:38,439 Speaker 1: In first century CE, plenty of the Elder wrote, except 388 00:24:38,560 --> 00:24:41,040 Speaker 1: the vine, there is no plant which bears the fruit 389 00:24:41,200 --> 00:24:46,679 Speaker 1: of as great importance as the olive. Yeah. I know. 390 00:24:48,400 --> 00:24:50,960 Speaker 1: Ancient Romans were most likely the ones that realized that 391 00:24:51,000 --> 00:24:53,040 Speaker 1: you could cut through the bitterness of all why adding 392 00:24:53,040 --> 00:24:56,360 Speaker 1: salt um this after other cultures figured out. Soaking them 393 00:24:56,440 --> 00:24:59,080 Speaker 1: several times over a period of months in water also 394 00:24:59,119 --> 00:25:02,640 Speaker 1: helped with that, as did fermenting them. The Romans shortened 395 00:25:02,720 --> 00:25:06,080 Speaker 1: this whole process from months to hours by adding why 396 00:25:06,440 --> 00:25:09,520 Speaker 1: to the brine, and this allowed for people to enjoy 397 00:25:09,680 --> 00:25:14,879 Speaker 1: olives straight. The Spanish introduced olives to the Americans in 398 00:25:14,880 --> 00:25:17,680 Speaker 1: the sixteenth century. One of the first known groves was 399 00:25:17,720 --> 00:25:21,280 Speaker 1: planted in Lima, Peru in the midfifteen hundreds, and Spanish 400 00:25:21,320 --> 00:25:26,359 Speaker 1: planted olives in California at Franciscan monasteries and seventeen hundreds 401 00:25:26,400 --> 00:25:29,399 Speaker 1: and the crop really took off along America's West coast, 402 00:25:29,400 --> 00:25:35,359 Speaker 1: not so much the East coast. Speaking of you know 403 00:25:35,480 --> 00:25:37,919 Speaker 1: who really loved olives and wanted them to work on 404 00:25:37,920 --> 00:25:44,480 Speaker 1: the East coast, Thomas Jefferson. That guy, That guy. Uh. 405 00:25:44,520 --> 00:25:47,800 Speaker 1: He reportedly went on a vacation in seventeen eighties seven 406 00:25:48,040 --> 00:25:49,680 Speaker 1: where he saw a lot of all of Some people 407 00:25:49,720 --> 00:25:52,320 Speaker 1: describe it as an all vacation. And I can't figure 408 00:25:52,359 --> 00:25:55,280 Speaker 1: out if you like, went on an olive vacation or 409 00:25:55,320 --> 00:25:56,720 Speaker 1: if he just saw a lot of all of the 410 00:25:57,200 --> 00:26:00,679 Speaker 1: a lot of olives. In either case, he liked what 411 00:26:00,760 --> 00:26:03,240 Speaker 1: he saw, like what he tasted, calling the olive tree 412 00:26:03,320 --> 00:26:07,240 Speaker 1: quote the worthiest plant to be introduced in America um 413 00:26:07,320 --> 00:26:10,000 Speaker 1: and that it was quote the richest gift of heaven 414 00:26:10,280 --> 00:26:14,919 Speaker 1: goodness sentiments for the all of m. After his own 415 00:26:14,960 --> 00:26:18,479 Speaker 1: attempt at growing all has failed, he successfully campaigned the 416 00:26:18,520 --> 00:26:22,600 Speaker 1: South Carolina Society for Promoting Agriculture to plant five hundred clippings, 417 00:26:23,000 --> 00:26:29,160 Speaker 1: but those two alas failed HM yes, um and okay 418 00:26:29,160 --> 00:26:32,520 Speaker 1: a future episode, but the alive and or all of 419 00:26:32,600 --> 00:26:37,119 Speaker 1: Brian and the Martini uh usually people historians put that 420 00:26:37,160 --> 00:26:42,680 Speaker 1: at nineteen o one that wasn't recorded in writing until nine. Yeah, yeah, 421 00:26:42,920 --> 00:26:45,879 Speaker 1: we we we did an episode on the Martini, so 422 00:26:45,920 --> 00:26:50,320 Speaker 1: past episode, but we also we also didn't. There's no 423 00:26:50,440 --> 00:26:53,199 Speaker 1: definitive answer in that one either. I think there's just 424 00:26:53,240 --> 00:26:56,240 Speaker 1: no definitive answer. See this is I'm so glad you 425 00:26:56,240 --> 00:26:58,680 Speaker 1: said this, because I was pretty convinced we'd already done 426 00:26:58,800 --> 00:27:01,280 Speaker 1: a Martini episode. But I searched for it and it 427 00:27:01,320 --> 00:27:02,720 Speaker 1: didn't show up. And I was like, did I just 428 00:27:02,920 --> 00:27:06,320 Speaker 1: dream we did that episode? Because I have definitely dreamt 429 00:27:06,320 --> 00:27:10,479 Speaker 1: about episodes. I mean, that's the risk inherent of being 430 00:27:10,480 --> 00:27:14,800 Speaker 1: a food podcaster. But I was pretty certain we had Yeah, no, no, no, 431 00:27:14,840 --> 00:27:16,760 Speaker 1: we did. We did. I remembered it because I remembered 432 00:27:16,800 --> 00:27:21,000 Speaker 1: the discussion of the Martini glass. Oh, I seem to 433 00:27:21,040 --> 00:27:26,000 Speaker 1: recall talking about James Bond. That's what I And this 434 00:27:26,119 --> 00:27:29,840 Speaker 1: explains a lot about both of us. It does. It 435 00:27:29,920 --> 00:27:36,080 Speaker 1: actually does um something else perhaps that explains a lot 436 00:27:36,119 --> 00:27:38,440 Speaker 1: about both of us. I couldn't find a specific date, 437 00:27:38,720 --> 00:27:40,479 Speaker 1: and I was determined to. But all of us on 438 00:27:40,520 --> 00:27:44,320 Speaker 1: pizza have apparently been very common pretty much since the start. 439 00:27:44,960 --> 00:27:48,400 Speaker 1: I wouldn't say they were necessarily a popular ingredient all 440 00:27:48,440 --> 00:27:53,320 Speaker 1: of this time, all of this time, didn't mean to accidental, 441 00:27:54,280 --> 00:27:59,160 Speaker 1: but they've been an option from pretty early on. And 442 00:27:59,359 --> 00:28:05,040 Speaker 1: in nineteen eighteen, cartoonist ec Cigar Seeker created all the 443 00:28:05,160 --> 00:28:08,399 Speaker 1: oil for what would become the Popeye's Comic strip. And 444 00:28:08,400 --> 00:28:11,640 Speaker 1: this is the second time we've mentioned Popeye's the Comic 445 00:28:11,960 --> 00:28:15,960 Speaker 1: in like a month. Yeah, the record, there you go, 446 00:28:16,640 --> 00:28:21,440 Speaker 1: lots of I mean, we haven't done a spinach episode yet, no, 447 00:28:21,520 --> 00:28:23,280 Speaker 1: but I can't wait to talk about spinach because it 448 00:28:23,280 --> 00:28:25,320 Speaker 1: messes with my It's one of my few foods I 449 00:28:25,600 --> 00:28:28,120 Speaker 1: have an allergic reaction, but apparently it messes was my thyroid. 450 00:28:28,160 --> 00:28:32,040 Speaker 1: So I kind of, oh, gosh, okay, I mean, it's 451 00:28:32,080 --> 00:28:36,119 Speaker 1: no big deal, but I love spinach. So it was 452 00:28:36,160 --> 00:28:41,440 Speaker 1: kind of a thing like, uh yeah, yeah, we'll have 453 00:28:41,520 --> 00:28:45,560 Speaker 1: to um and and then uh, I did want to 454 00:28:45,560 --> 00:28:48,520 Speaker 1: mention that, you know, the early two thousand's and the 455 00:28:48,560 --> 00:28:54,840 Speaker 1: accompanying Mediterranean cuisine slash diet trend saw the rise of 456 00:28:54,920 --> 00:28:58,840 Speaker 1: the olive bar in the United States. Suddenly you couldn't 457 00:28:58,880 --> 00:29:03,959 Speaker 1: get a grocery store renovation without adding in cold bar 458 00:29:04,040 --> 00:29:11,080 Speaker 1: of bulk bin olives. Right, that's right, and which is 459 00:29:11,120 --> 00:29:15,200 Speaker 1: a thing that I love. But apparently, as with the 460 00:29:15,240 --> 00:29:19,520 Speaker 1: pandemic um. These bulk bins have had to switch to 461 00:29:19,720 --> 00:29:24,200 Speaker 1: being like small package bins after declines in sales of 462 00:29:24,280 --> 00:29:29,400 Speaker 1: over dang. Yeah, I mean, to be fair, I'm not 463 00:29:29,440 --> 00:29:31,560 Speaker 1: like looking at a hot bar right now, going like, 464 00:29:31,600 --> 00:29:37,600 Speaker 1: oh man, that's definitely what I should do. Yeah, sort 465 00:29:37,600 --> 00:29:40,120 Speaker 1: of the opposite of what's happening in my life at least. 466 00:29:40,440 --> 00:29:45,640 Speaker 1: Yea yeah, um hoof. Back when we used to go 467 00:29:45,680 --> 00:29:47,680 Speaker 1: to lunch at work and stuff, there was a place 468 00:29:47,680 --> 00:29:50,120 Speaker 1: in our building if you went during like the weird 469 00:29:50,160 --> 00:29:54,320 Speaker 1: hours between three and five, they did kind of a 470 00:29:54,320 --> 00:29:59,360 Speaker 1: lot of Mediterranean based dishes, like small dishes, and I know, 471 00:29:59,520 --> 00:30:02,080 Speaker 1: like I think if you got the cheese thing, which 472 00:30:02,080 --> 00:30:04,160 Speaker 1: of course that's what I was getting, it came with 473 00:30:04,520 --> 00:30:07,440 Speaker 1: like a variety of five types of It's always a 474 00:30:07,480 --> 00:30:14,320 Speaker 1: nice surprise because I wasn't expecting it was like, oh surprise. Olives. Yeah, 475 00:30:15,320 --> 00:30:18,920 Speaker 1: I know a few people who dislike olives, like do 476 00:30:19,120 --> 00:30:23,160 Speaker 1: not want um. But yeah, I'm always like, yeah, just 477 00:30:23,160 --> 00:30:25,720 Speaker 1: just give me I'll take those. I'll take those off 478 00:30:25,760 --> 00:30:29,000 Speaker 1: your hand. Solution here, no problem, I'll hand you my 479 00:30:29,120 --> 00:30:32,880 Speaker 1: cucumbers you can have, huh, I all have your olives. 480 00:30:32,920 --> 00:30:38,320 Speaker 1: There you go. Yeah, yeah, the elementary school way trade, 481 00:30:38,760 --> 00:30:43,640 Speaker 1: although again that's not what we do anymore because yeah, yeah, yeah, 482 00:30:44,880 --> 00:30:49,120 Speaker 1: And I also like, yeah, say, I also did my 483 00:30:49,360 --> 00:30:52,520 Speaker 1: I think final grocery trip of one. We'll see if 484 00:30:52,560 --> 00:30:57,880 Speaker 1: I make it. You're not in yeah, Anny, are you 485 00:30:57,920 --> 00:31:04,760 Speaker 1: a time traveler? Oh no, oh no, ever move on please? Um? Yes, 486 00:31:05,960 --> 00:31:09,560 Speaker 1: And I had just read for this and again like 487 00:31:09,600 --> 00:31:12,120 Speaker 1: olive oil is a huge, big episode we're going to 488 00:31:12,200 --> 00:31:16,200 Speaker 1: do later. But the there's been like a bad year 489 00:31:16,680 --> 00:31:20,680 Speaker 1: with all of Italy specifically, which is the biggest producer, 490 00:31:21,080 --> 00:31:22,520 Speaker 1: And they were like, so if you notice that the 491 00:31:22,640 --> 00:31:24,680 Speaker 1: grocery store, the price is going to go up, and 492 00:31:24,800 --> 00:31:40,840 Speaker 1: boy did I notice? Yeah oil? So climate change, Well 493 00:31:41,840 --> 00:31:46,360 Speaker 1: yeah cool. Do you have some listener mail for you? 494 00:31:46,720 --> 00:31:49,520 Speaker 1: We do, but first we've got one more quick break 495 00:31:49,560 --> 00:32:00,840 Speaker 1: for a word from our sponsor. Very back, Thank you sponsor, Yes, 496 00:32:00,880 --> 00:32:18,640 Speaker 1: thank you, And we're back with m I made a tree. Yeah, um, 497 00:32:19,560 --> 00:32:22,400 Speaker 1: Valerie wrote, I asked my mom if she had added 498 00:32:22,440 --> 00:32:26,080 Speaker 1: coloring to margarine based on our Margin episode back in 499 00:32:26,120 --> 00:32:28,360 Speaker 1: the days when it was sold that way. She says 500 00:32:28,840 --> 00:32:31,600 Speaker 1: that she only did it a few times. She said 501 00:32:31,640 --> 00:32:34,040 Speaker 1: the margin came was a coloring tablet and you would 502 00:32:34,080 --> 00:32:37,080 Speaker 1: use a spoon or fork to mash it in. Also, 503 00:32:37,080 --> 00:32:39,760 Speaker 1: I asked her about their Victor garden. She says that 504 00:32:39,800 --> 00:32:41,760 Speaker 1: her family had had a coal bin that took up 505 00:32:41,760 --> 00:32:43,880 Speaker 1: most of their backyard, but that had been taken out 506 00:32:43,920 --> 00:32:46,480 Speaker 1: when their family got an oil burner furnace, so they 507 00:32:46,480 --> 00:32:49,040 Speaker 1: didn't have very good soil in their yard for a garden, 508 00:32:49,080 --> 00:32:52,520 Speaker 1: and all it would grow is called robbie nobody likes 509 00:32:53,120 --> 00:32:57,000 Speaker 1: and stunted carrots um. She remembered that when they had 510 00:32:57,040 --> 00:32:59,120 Speaker 1: the coal furnace, that cold chuck would regularly pull up 511 00:32:59,120 --> 00:33:00,920 Speaker 1: in the alley and the workers would put coal into 512 00:33:00,960 --> 00:33:03,440 Speaker 1: a big barrel and they would roll the barrel down 513 00:33:03,440 --> 00:33:06,200 Speaker 1: the alley. Important to the family's Colbin. I love hearing 514 00:33:06,200 --> 00:33:07,920 Speaker 1: about the history that she lived through. Thank you for 515 00:33:07,920 --> 00:33:11,760 Speaker 1: giving me a reason to ask her about it. Yeah. Absolutely, 516 00:33:11,880 --> 00:33:17,160 Speaker 1: I love learning about this too. And I think, as 517 00:33:17,160 --> 00:33:19,360 Speaker 1: we discussed in that Margin episode, this is about what 518 00:33:19,440 --> 00:33:21,520 Speaker 1: I would have done, like maybe twice I would have 519 00:33:21,560 --> 00:33:26,000 Speaker 1: added the coloring tablet, but like generally I don't care. Yeah, no, 520 00:33:26,160 --> 00:33:28,200 Speaker 1: that would have been like my fancy days. That would 521 00:33:28,200 --> 00:33:30,240 Speaker 1: have been like, oh man, the guests are coming over, 522 00:33:30,560 --> 00:33:34,520 Speaker 1: like break out that coloring packet or tablet or yeah, 523 00:33:35,040 --> 00:33:38,440 Speaker 1: or if you're trying you had a legal margarine and 524 00:33:38,520 --> 00:33:44,880 Speaker 1: you were trying to pass it off, butter, if you 525 00:33:44,960 --> 00:33:47,600 Speaker 1: have the OLEO police are coming over, you're like quick, 526 00:33:53,480 --> 00:34:00,720 Speaker 1: they finally got me. Um. And I do think that 527 00:34:00,800 --> 00:34:04,400 Speaker 1: stunted carrots are are pretty common occurrence. I my my 528 00:34:04,520 --> 00:34:08,520 Speaker 1: friends John and Brianna Um have a little backyard garden 529 00:34:08,560 --> 00:34:11,480 Speaker 1: and they have a little carrot patch that they've just 530 00:34:11,560 --> 00:34:14,880 Speaker 1: accepted is like a carrot patch for their dog Katie 531 00:34:14,880 --> 00:34:17,640 Speaker 1: because it just grows these little baby carrots and she 532 00:34:17,719 --> 00:34:20,480 Speaker 1: loves little baby carrots, and so she you know, it's 533 00:34:20,560 --> 00:34:22,239 Speaker 1: it's a good it's a good bribe to get her 534 00:34:22,280 --> 00:34:28,319 Speaker 1: to get out run around a little bit. Yeah, yeah, right, 535 00:34:29,560 --> 00:34:32,680 Speaker 1: Hannah wrote, I just listened to your Great Fruit episode 536 00:34:32,719 --> 00:34:35,480 Speaker 1: and you mentioned citrus Christmas traditions, and I thought I 537 00:34:35,520 --> 00:34:38,479 Speaker 1: would add my own. Growing up in Florida and coming 538 00:34:38,480 --> 00:34:41,920 Speaker 1: from a very stereotypical Florida household, I of course had 539 00:34:42,000 --> 00:34:45,279 Speaker 1: multiple citrus trees growing in my backyard. One of these 540 00:34:45,320 --> 00:34:47,760 Speaker 1: trees was a tiny lemon tree, more like a lemon 541 00:34:47,760 --> 00:34:50,440 Speaker 1: bush or shrub. If I'm being honest, that put all 542 00:34:50,480 --> 00:34:53,240 Speaker 1: of that energy it would have put into growing into 543 00:34:53,280 --> 00:34:58,600 Speaker 1: making absolutely massive lemons. Seriously, these things were bigger than 544 00:34:58,640 --> 00:35:01,759 Speaker 1: most great fruits and produce between a cup and two 545 00:35:01,840 --> 00:35:05,680 Speaker 1: cups of juice when squeezed. I have no idea what 546 00:35:05,800 --> 00:35:09,200 Speaker 1: kind of radioactive mutant lemons those things were, but they 547 00:35:09,200 --> 00:35:12,440 Speaker 1: were the best. Since I moved away from Florida, I've 548 00:35:12,520 --> 00:35:15,560 Speaker 1: learned that most people associate lemonade with the summer, but 549 00:35:15,640 --> 00:35:19,000 Speaker 1: alas this association is just plain wrong, as most lemons 550 00:35:19,000 --> 00:35:22,759 Speaker 1: do not ripen until December or January. That's right. My 551 00:35:22,880 --> 00:35:26,360 Speaker 1: childhood memories of having homemade lemonade, or indeed just taking 552 00:35:26,400 --> 00:35:28,799 Speaker 1: an entire lemon off the tree and eating it like 553 00:35:28,880 --> 00:35:31,640 Speaker 1: an apple, my enamel has definitely paid the price for 554 00:35:31,680 --> 00:35:34,680 Speaker 1: this now that I'm older. Always took place during the 555 00:35:34,719 --> 00:35:39,319 Speaker 1: holly Jolly season, alongside the creepy dancing Santa figurine and 556 00:35:39,360 --> 00:35:42,280 Speaker 1: other trappings of the holiday, which did in fact include 557 00:35:42,320 --> 00:35:44,279 Speaker 1: an orange in the toe of our stockings and a 558 00:35:44,320 --> 00:35:47,640 Speaker 1: pickle hidden in the Christmas tree every year. Although I 559 00:35:47,640 --> 00:35:50,560 Speaker 1: know pickles aren't aren't citrus, they are a fun Christmas 560 00:35:50,600 --> 00:35:54,000 Speaker 1: food tradition, so I thought i'd include it. P s. 561 00:35:54,360 --> 00:35:57,000 Speaker 1: I haven't listened to the rerun of the Gingerbread episode yet, 562 00:35:57,000 --> 00:35:58,920 Speaker 1: but I did listen to the original, and I just 563 00:35:58,960 --> 00:36:03,200 Speaker 1: wanted to say I've actually never had real gingerbread. Both 564 00:36:03,239 --> 00:36:05,439 Speaker 1: of my parents didn't like it, so whenever would build 565 00:36:05,480 --> 00:36:07,840 Speaker 1: gingerbread houses when I was a kid, we would always 566 00:36:07,920 --> 00:36:10,759 Speaker 1: use Graham crackers, and I always thought gingerbread was just 567 00:36:10,800 --> 00:36:14,319 Speaker 1: a Christmasy way of referring to Graham crackers. I will 568 00:36:14,360 --> 00:36:17,400 Speaker 1: say that the even square and rectangular shape of Graham 569 00:36:17,400 --> 00:36:20,720 Speaker 1: crackers do make them very easy to build with. Maybe 570 00:36:20,760 --> 00:36:23,319 Speaker 1: in honor of the Savor Classics Gingerbread episode, I'll go 571 00:36:23,400 --> 00:36:27,960 Speaker 1: by myself some gingerbread and see what I've been missing. Yeah, 572 00:36:28,280 --> 00:36:32,000 Speaker 1: I hope you do. Yeah, and that's really funny because 573 00:36:32,040 --> 00:36:34,719 Speaker 1: I also I did. I totally forgot. But when I 574 00:36:34,719 --> 00:36:36,960 Speaker 1: would make gingerbread houses as a kid, they definitely were 575 00:36:37,000 --> 00:36:42,960 Speaker 1: Graham crackers. Yeah, gingerbread and bold. Yeah, I don't. I'm 576 00:36:43,000 --> 00:36:46,400 Speaker 1: sure I've made an actual gingerbread gingerbread house at some 577 00:36:46,480 --> 00:36:49,160 Speaker 1: point in my life, but for for sure, they were 578 00:36:49,239 --> 00:36:54,560 Speaker 1: mostly Graham cracker houses. Yeah, it's easier, It's just it's funny. 579 00:36:54,600 --> 00:36:58,480 Speaker 1: Until until Hannah pointed that out, I totally forgotten kind 580 00:36:58,480 --> 00:37:02,359 Speaker 1: of silly that is, um. And also I love this 581 00:37:02,719 --> 00:37:08,040 Speaker 1: lemon tradition that sounds lovely. Yeah, gosh those sound now 582 00:37:08,040 --> 00:37:10,160 Speaker 1: I'm like, I'm like, yeah, like indeed, what kind of 583 00:37:10,160 --> 00:37:13,600 Speaker 1: weird mutant lemon was that? Because that tree definitely had 584 00:37:13,680 --> 00:37:18,160 Speaker 1: something going on with it. Um, but uh yeah, I 585 00:37:18,160 --> 00:37:22,200 Speaker 1: don't know. I don't know that. That's why I do. Man. 586 00:37:22,280 --> 00:37:26,280 Speaker 1: I miss living in South Florida for very few reasons, 587 00:37:26,360 --> 00:37:28,880 Speaker 1: to be super honest with y'all, but um, but one 588 00:37:28,960 --> 00:37:32,040 Speaker 1: of them is the thing where like everyone just has 589 00:37:32,080 --> 00:37:35,200 Speaker 1: citrus trees in their yard, and so you just want, 590 00:37:35,680 --> 00:37:39,920 Speaker 1: you know, citrus. You just go like, hey, Mary, can 591 00:37:39,960 --> 00:37:43,520 Speaker 1: I get a bucket of citrus? And Mary's like, please 592 00:37:46,120 --> 00:37:50,439 Speaker 1: take my mutant lemons. The wasps are coming, Please take 593 00:37:50,520 --> 00:37:55,080 Speaker 1: this citrus kind of thing. So we need to add 594 00:37:55,120 --> 00:38:04,640 Speaker 1: the mutant lemon to our superhero. Yeah, I can see 595 00:38:04,680 --> 00:38:07,319 Speaker 1: the image already. Lauren has gotten a taste of some 596 00:38:07,360 --> 00:38:11,080 Speaker 1: of my drawing skills over the years, so they're they're great. 597 00:38:11,440 --> 00:38:14,640 Speaker 1: You do a great job. Do you have a vision 598 00:38:14,920 --> 00:38:19,080 Speaker 1: and you and you portray, you portray something that is 599 00:38:19,239 --> 00:38:24,239 Speaker 1: that is clearly identifiable, that's clearly identifiable as what you intended. 600 00:38:25,719 --> 00:38:27,759 Speaker 1: I've never seen a drawing and been like, I don't 601 00:38:27,760 --> 00:38:30,320 Speaker 1: get donut from that. I've been like, that's a donut, 602 00:38:30,840 --> 00:38:33,640 Speaker 1: that's a donut. I'm glad I can draw a circle 603 00:38:33,680 --> 00:38:37,800 Speaker 1: with a hole in it. No, no, thank you, Lauren, 604 00:38:37,880 --> 00:38:43,239 Speaker 1: thank you. But I'll try to illustrate this soon. I 605 00:38:43,280 --> 00:38:47,160 Speaker 1: don't want my vision to fade away. Yeah, capture this 606 00:38:47,239 --> 00:38:50,880 Speaker 1: on paper, yeah, I you'll You'll note that I do 607 00:38:50,960 --> 00:38:54,319 Speaker 1: not contribute drawings, and that's because I don't draw as 608 00:38:54,320 --> 00:39:01,560 Speaker 1: well as you. And I'm like, just never mind. Maybe 609 00:39:01,560 --> 00:39:06,440 Speaker 1: one day I'll see Lauren vulgile vomb original. It's unlikely, friend, 610 00:39:06,520 --> 00:39:11,520 Speaker 1: but share. I can have hopes it's coming resolution time. 611 00:39:12,160 --> 00:39:15,600 Speaker 1: We'll see how how far this goes. But in the meantime, 612 00:39:16,000 --> 00:39:18,520 Speaker 1: thanks to both of those listeners for writing in. If 613 00:39:18,560 --> 00:39:20,400 Speaker 1: you would like to write to us, you can our 614 00:39:20,480 --> 00:39:23,319 Speaker 1: emails hello at savor pod dot com. We are also 615 00:39:23,480 --> 00:39:26,719 Speaker 1: on social media. You can find us on Twitter, Facebook, 616 00:39:26,760 --> 00:39:29,600 Speaker 1: and Instagram at savor pod and we do hope to 617 00:39:29,680 --> 00:39:32,319 Speaker 1: hear from you. Uh. Savor is a production of I 618 00:39:32,440 --> 00:39:34,759 Speaker 1: Heart Radio. For more podcasts to my heart Radio, you 619 00:39:34,760 --> 00:39:37,440 Speaker 1: can visit the I Heart Radio app Apple Podcasts or 620 00:39:37,440 --> 00:39:40,440 Speaker 1: wherever you listen to your favorite shows. Thanks as always 621 00:39:40,480 --> 00:39:43,319 Speaker 1: to our superproducers Dylan Fagan and Andrew Howard. Thanks to 622 00:39:43,320 --> 00:39:45,040 Speaker 1: you for listening, and we hope that lots more good 623 00:39:45,080 --> 00:39:46,080 Speaker 1: things are coming your way.