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Speaker 1: Do Do Do do? Do you like that? Huh oh,

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Speaker 1: I never get tired of the trumpet fair of Josh Clark.

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Speaker 1: That's right. So that means that there's a new announcement

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Speaker 1: for a new show. Uh. Fans in San Francisco and

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Speaker 1: the Bay Area in general and northern California should not

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Speaker 1: be surprised that we are coming back to s F

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Speaker 1: Sketch Fest for what is this four years in a row,

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Speaker 1: easily for if not five. Yes, it is one of

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Speaker 1: our favorites. It is the premier comedy festival in the

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Speaker 1: country in my opinion, and we are always super happy

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Speaker 1: that our buddy Janet Barney invites us back. Yep. So

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Speaker 1: on Thursday, January sevent Chuck, we are going to be

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Speaker 1: doing a stuff you should know live show at the Castro, right,

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Speaker 1: that is correct. And the next day on Friday, we're

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Speaker 1: both doing our own thing too, so you can see

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Speaker 1: Josh and Chuck and then Josh and Chuck. Yeah. Actually

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Speaker 1: I think I'm on Saturday, but yeah, okay, Well mine's

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Speaker 1: on the eighteenth on Friday, and I'm doing an End

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Speaker 1: of the World live show where you can come here

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Speaker 1: and we talk about the end of the world and

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Speaker 1: all the reasons we should try to not let that happen.

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Speaker 1: It should be pretty cool, that's right. And I'll be

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Speaker 1: doing my second ever live movie Crush with very special

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Speaker 1: live guest, Busy Phillips, and we'll be talking about the great,

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Speaker 1: great Noah bomboch classic film Kicking and Screaming, one of

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Speaker 1: my favorite movies. Awesome. So you can get all the

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Speaker 1: information you need and tickets by going to the s

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Speaker 1: F Sketch Fest website. Uh and they will have schedules, tickets,

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Speaker 1: all that jazz, and we will eventually have links up

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Speaker 1: I'm sure on s Y s K Live and we

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Speaker 1: will see you San Francisco in January. Tickets go on

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Speaker 1: sale tomorrow. Welcome to Stuff you Should Know from how

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Speaker 1: Stuff Works dot com. Hey you, welcome to the podcast.

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Speaker 1: I'm Josh Clark. There's Charles W. Chuck Bryant's Jerry over there,

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Speaker 1: and this is Stuff you Should Know, the flowing podcast

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Speaker 1: of all time. Pretty great. You're getting good at those,

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Speaker 1: Oh man, you'd think after ten years i'd actually be decent. Adam,

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Speaker 1: you're getting good, getting sharp ten years, Chuck, good lord,

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Speaker 1: going on eleven dude, Yeah, you know, yep, it's true.

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Speaker 1: Eventually it will be eleven, that's right, and then twelve

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Speaker 1: and then pretty much of infinity after that. I would

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Speaker 1: guess when you say, I feel like we're almost daring

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Speaker 1: each other to keep going at this point. You know. Yeah,

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Speaker 1: instead of doing that, Chuck, instead of just going on

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Speaker 1: like this, let's do alive oil instead. Yeah. Man, it's

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Speaker 1: kind of cool that ten and a half years in

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Speaker 1: you can still look around the world and say, or

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Speaker 1: looking our pantry for that matter, sure and say, man,

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Speaker 1: olive oil. That's topic up next. Those little cinnamon candy

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Speaker 1: toppings that you put on cakes. It's after olive oil. Obviously,

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Speaker 1: it's just intuitive. But Chuck, I think you should announced

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Speaker 1: everybody who wrote this article for us. Yeah, the Grabster.

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Speaker 1: We've we've been lucky enough to uh to get the

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Speaker 1: Grabster to kind of pump out more articles for us

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Speaker 1: here in the near future. Yep, we just Grabster. That's right.

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Speaker 1: It's super great because the Grabster does really good research

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Speaker 1: and gives us good stuff. So we are basing this

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Speaker 1: one on a Grabster article, which is just phenomenal. It's

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Speaker 1: been a while, yeah, man, so, um so there's a

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Speaker 1: lot of pressure on Ed during this entire um episode,

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Speaker 1: I guess is what we're trying to say. I think

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Speaker 1: he nailed it. This is very thorough. It is yeah,

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Speaker 1: he's he's good like that man, And it is um.

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Speaker 1: It's so thorough, in fact, that I think we should

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Speaker 1: just go ahead and start at the beginning, the very beginning,

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Speaker 1: which is basically where Ed started it. He fast forwarded

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Speaker 1: a little past the the um the cooling of the earth,

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Speaker 1: but then picks up where um where olives actually started.

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Speaker 1: And apparently, in a two thousand and thirteen study of

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Speaker 1: um chlora blast no chlora plast um, d NA jeans

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Speaker 1: in olives. Apparently that is a part of an alive that,

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Speaker 1: like from tree to tree along a lineage, the d

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Speaker 1: NA gets passed along, so you can actually trace the

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Speaker 1: lineage of trees. Some researchers traced the lineage of olives

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Speaker 1: domesticated olives all the way back about six to eight

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Speaker 1: thousand years ago, somewhere around the border between Turkey and Syria.

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Speaker 1: That is where the first person said, Hey, I kind

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Speaker 1: of like the cut of your jib wild olives, but

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Speaker 1: I think I can make you a little better. Let

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Speaker 1: me harness you and force you into domestication. Here you

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Speaker 1: go into the ground between what will eventually be Syria

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Speaker 1: and Turkey. Yeah, and that's like you were saying, just

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Speaker 1: when people caught on two, you know, like domesticating a

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Speaker 1: wild animal. But wild olives they've been around as long

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Speaker 1: as olive trees have been around, and olive trees have

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Speaker 1: been around, Like there's evidence that you know, fossilized pollen

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Speaker 1: and evidence that shows that took Took and all all

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Speaker 1: his gang we're eating olives, right, Yeah, they were eating olives,

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Speaker 1: and then so were their bird friends were eating olives too,

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Speaker 1: and wild olives are, like, I think, a little more bitter,

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Speaker 1: and they're smaller, which is why that that early um

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Speaker 1: horticulturists that I can do better. I'm a human being.

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Speaker 1: I basically owned this planet, so I'm gonna make this

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Speaker 1: olive tree do what I wanted to. And they did.

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Speaker 1: They olives grew bigger and less bitter. I don't want

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Speaker 1: to say sweeter because that's not quite quite the right word,

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Speaker 1: but it's just less bitter, more edible, and over time

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Speaker 1: they they've resulted in something like seven hundred different cultivars,

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Speaker 1: which a cultivars um with olives or with any plant,

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Speaker 1: it's a. It's a version of the same species, but

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Speaker 1: it has different characteristics. Yeah, because of the human hand.

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Speaker 1: The human hand. Excuse me. So when we got involved

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Speaker 1: and we said, hey, let's domesticate this stuff, we did

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Speaker 1: so because of those reasons. Um, maybe we want different

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Speaker 1: kinds of olive us. Maybe we want to scale this

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Speaker 1: thing and have an olive grove and get a higher yield.

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Speaker 1: Maybe you want them bigger and fatter, Maybe we want

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Speaker 1: them less bitter. So depending on who was growing them

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Speaker 1: and domesticating them. Uh, it really kind of varied on

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Speaker 1: what kind of all of you were going to get.

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Speaker 1: But the point is there were lots of different kinds

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Speaker 1: of and still many many different kinds of olives. Would

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Speaker 1: you say, seven hundred seven hundred cultivars from what I saw, Yeah,

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Speaker 1: and they're all just a little bit different from their

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Speaker 1: little buddy next to them. Yeah. At some point somebody said, oh,

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Speaker 1: I'd love to see an orange all of No one's

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Speaker 1: ever done an orange all before, and they just got

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Speaker 1: to work doing that, and now we have Actually I

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Speaker 1: don't think that exists, but that's a pretty good example

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Speaker 1: of what could have happened had somebody a thousand years

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Speaker 1: ago said I want to see what an orange all

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Speaker 1: of looks like. We would have an orange alive cultivar.

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Speaker 1: That's right, But that's it. I mean, it's just basically

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Speaker 1: difference in size shape also the size of the tree,

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Speaker 1: the shape of the tree, all all of trees. Remembering

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Speaker 1: our pando Um episode, how could I forget? Man, that's

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Speaker 1: a good one. I love pando as well, Chuck Um.

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Speaker 1: But we were talking about long lived trees. Alive trees

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Speaker 1: are like pretty long lived themselves. There's a couple they're

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Speaker 1: supposed to be two thousand years old. And I saw

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Speaker 1: one called the olive tree of vuvess on Crete and

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Speaker 1: it's thought to be three thousand years old, and it's

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Speaker 1: one it's it's just a perfect tree. Have you seen it? Yeah? Yeah, yeah,

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Speaker 1: because Creedeas was the seat. Crete was the seat. That's

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Speaker 1: what it says on all the t shirts olive seat.

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Speaker 1: Right back in the day during the Bronze Age, I

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Speaker 1: believe um create was like the seat of olive oil

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Speaker 1: production for the world. And there's a temple at Nos Sos.

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Speaker 1: I think that's how you say it right in the

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Speaker 1: case Island. Yeah, yeah, it's not Canosis, okay um That

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Speaker 1: temple is thought to have housed I guess at any

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Speaker 1: given times sixteen thousand gallons of olive oil at any

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Speaker 1: at any point, like you could walk in there and

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Speaker 1: you would find about sixteen thousand gallons in clay amphory. Yeah.

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Speaker 1: As and as far as the tree goes, like you said,

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Speaker 1: they can't. They generally are very old, they grow very slowly, UM,

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Speaker 1: and like you said, they can range in size. It's

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Speaker 1: it's pretty uncommon to have super tall ones because we

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Speaker 1: have domesticated them to be a little bit easier to cultivate,

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Speaker 1: which means smaller and shorter summer like shrubs sometimes uh

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Speaker 1: as far as North America and South America. They are

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Speaker 1: not native to our lands, although um they do grow

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Speaker 1: because Europeans brought them over. So now the United States,

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Speaker 1: in Mexico, h Chile, Argentina and Australia successfully produce olive

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Speaker 1: oil outside of the UM. Obviously the Mediterranean region which

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Speaker 1: is still I think Tunisia, Italy and Spain or are

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Speaker 1: the people who are really pumping that stuff out right

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Speaker 1: the leaders for sure. And the reason I mentioned our

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Speaker 1: bird friends UM is because olives actually spread really easily.

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Speaker 1: Birds I guess eat the olives poop the seeds out,

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Speaker 1: which I feel bad for a bird because all of

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Speaker 1: pits are fairly big, you know sure, I mean if

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Speaker 1: you were I wouldn't want to poop out in all

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Speaker 1: of pit I can imagine if I were a tiny

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Speaker 1: little bird, that'd be a big ordeal. But that's how

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Speaker 1: all of trees like spread And since they thrive actually

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Speaker 1: in fairly semi arid conditions like too much waters not

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Speaker 1: good for him. They can survive cold snaps pretty well. Uh,

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Speaker 1: they spread pretty easily, and they can be grown all

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Speaker 1: over the place, not just in the Mediterranean. Yeah. And

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Speaker 1: ed h, I love how he put it here, like basically,

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Speaker 1: don't take me or anyone else to task about all

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Speaker 1: these dates because domestication of the olive tree and the

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Speaker 1: and the beginnings of olive oil could have started in

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Speaker 1: different places around the world at different times. Um. And

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Speaker 1: he said, basically, it's not important to try and like

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Speaker 1: nail down a specific date and region because it is conflicting.

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Speaker 1: And what's important is is that the olive and the

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Speaker 1: olive oil industry. Uh. Well, I guess it's an industry now,

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Speaker 1: but back then it was just called olive oil. Um.

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Speaker 1: It was super important. It wasn't just it's not just oil,

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Speaker 1: you know, it was important to religion and culture and

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Speaker 1: really had a had a big impact on these ancient empires. Yeah,

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Speaker 1: makes the point to say, like this, this region that

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Speaker 1: produced like the world's three major religions, or two of them,

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Speaker 1: at least three of them, three of the four, the

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Speaker 1: big four. I'm going with that now, the Big five Man, Jewish, Christian, Islamic,

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Speaker 1: and scientology, right, the Big four. Okay, let me just

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Speaker 1: say that it produced three of the world's major religions

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Speaker 1: also some of the great great earliest cultures. Um, they

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Speaker 1: all came about in this place where olives and then

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Speaker 1: olive oil production was pretty pretty widespread and plentiful. And

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Speaker 1: he doesn't go so far as to say like one

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Speaker 1: necessarily influenced the other, but they were definitely intertwined. And

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Speaker 1: it's it's you can make the case, like you know,

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Speaker 1: they didn't say, um, you know, chicken eggs are for

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Speaker 1: the gods or something like that, al of o is.

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Speaker 1: It's special in its own strange way to human culture,

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Speaker 1: especially the earliest, um, faint famous contours of human culture. Yeah,

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Speaker 1: and so important that even the word oh I l

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Speaker 1: just for all the oils is derived from the Latin

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Speaker 1: word for olive oil, specifically oleum, So you could, you know,

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Speaker 1: you could even say that olive oil is sort of

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Speaker 1: the the o g the original oil, right, And it's

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Speaker 1: like Popeye's girlfriend would be olive olive oil, that's right?

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Speaker 1: Or which is or just color oleum? For surely that

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Speaker 1: was his pet name for Uh. Should we take a break?

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Speaker 1: I think so, we're starting to get a little charged up.

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Speaker 1: Might as well defuse it, and all right, we'll be

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Speaker 1: back to talk about how olive oil played apart in

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Speaker 1: all this culture and mythology. Let's all right, Chuck. So,

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Speaker 1: as I mentioned oiler alert, um, Christianity is one of

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Speaker 1: the world's big three religions, and olive oil makes an

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Speaker 1: appearance in it. Did you know that I did? Um, well,

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Speaker 1: olives do at least? Yeah, and Ed actually over delivered here,

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Speaker 1: I think, oh ye, yeah, I agree, he was. He

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Speaker 1: was kind of showing his stuff. He got excited. But

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Speaker 1: what we'll go through some of these um. Obviously, in

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Speaker 1: the Book of Genesis, if anyone's ever heard the story

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Speaker 1: of Noah, after the flooding, Noah sends out that dove

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Speaker 1: and says, hey, dude, go out there and see what's what,

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Speaker 1: what we have in store for us, what's alive, what's dead?

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Speaker 1: And give me a report. And the dove said, sure thing, Noah,

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Speaker 1: and flew away and came back with an olive branch.

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Speaker 1: So it might sound like someone's under delivering, Mr Dove,

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Speaker 1: but what that meant was is there's life out there

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Speaker 1: because the olive tree is growing and everyone loves olives.

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Speaker 1: Right there you go. That was the implication. Chuck. You're

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Speaker 1: basically a biblical scholar at this point pretty much. But

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Speaker 1: I mean, think about the dove carrying the olive branch,

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Speaker 1: like that's almost worldwide. Somebody can point to that and

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Speaker 1: be like, yeah, that's that's a good feeling. Is what

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Speaker 1: that symbolized. We all know what that means. That means

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Speaker 1: there's a fight coming, right or somebody doesn't want to

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Speaker 1: fight anymore. So here's here's an olive branch that I

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Speaker 1: taped to a dove and I'm throwing it at you.

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Speaker 1: What else? Um Oh. One of the things that struck

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Speaker 1: me was that olive oil wasn't always used as um food.

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Speaker 1: It was used as definitely as an offering to the gods.

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Speaker 1: It was portioned out very exactly and precisely, and we

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Speaker 1: actually have um tablets with linear B writing for the

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Speaker 1: Messenian culture that show that it was um taking very seriously.

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Speaker 1: It was like you get this little quarter ouns of

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Speaker 1: olive oil. You get this quarter ouns of olive oil,

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Speaker 1: sign your name here to say you got your olive

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Speaker 1: oil kind of thing, and then part of it even

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Speaker 1: goes to the gods, right right, Yeah, that's yeah exactly,

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Speaker 1: and they have to sign for it, they do zeus um.

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Speaker 1: But then it was also used in bathing culture as well. Yeah,

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Speaker 1: I mean Emily has olive oil and her soap, right, Okay,

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Speaker 1: so this was a little less soapy than that. This

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Speaker 1: is a little more straightforward wherein you would take I

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Speaker 1: believe this was the Greeks, right or the Romans? Uh,

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Speaker 1: what's the difference? Now? It was in Athens. Okay. So

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Speaker 1: the ancient Athenians would use all of oil that was

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Speaker 1: infused with like an herb or something like that and

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Speaker 1: pour it on their body and then use a stick

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Speaker 1: called the sturgil to scrape it off, and that was bathing.

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Speaker 1: Part of bathing, I should say, I just made so

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Speaker 1: many Italians and Greeks mad because you said this is

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Speaker 1: the same thing. Well, I mean, it's to be fair.

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Speaker 1: Rome definitely modeled its culture almost exclusively classical grease. So

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Speaker 1: come on, I was just joking though. Sure they know that.

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Speaker 1: Give it, give him. I was just choking into like

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Speaker 1: a stereotypical Italian accent. That'll complete it. He's just a joke,

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Speaker 1: you know, perfect man. So Uh, of course ancient Egypt

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Speaker 1: was involved. Um, it feels like anytime you're talking about

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Speaker 1: some great you know, from olive oil to peanut butter,

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Speaker 1: well not peanut butter, you can go find it on

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Speaker 1: the walls of the tombs of ancient Egypt. Uh. And

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Speaker 1: of course the Romans just like it's either the Roman

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Speaker 1: Empire or the Chinese or the ones who are gonna

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Speaker 1: make advances by leaps and bounds. And in terms of

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Speaker 1: olive oil, it was the Roman Empire who was like

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Speaker 1: really got those agricultural techniques down pat for kind of

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Speaker 1: scaling it on, you know, as far as their scale goes. Plus,

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Speaker 1: they were the first ones to really spread olive oil

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Speaker 1: production beyond the Mediterranean and I think the Middle East. Um,

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Speaker 1: because the Roman Empire spread so far and because olive

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Speaker 1: oil is such an integral part of that culture. They

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Speaker 1: took olive oil basically everywhere with them, and olive oil

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Speaker 1: cultivation or production, all of cultivation and olive oil production

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Speaker 1: went far and wide because of the Romans. And again,

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Speaker 1: one of the reasons why they were able to spread

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Speaker 1: the stuff far and by is because alive trees grow

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Speaker 1: pretty well and all sorts of different climates. As long

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Speaker 1: as they're not over watered, they're gonna do okay. They

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Speaker 1: like bright sunlight. They're hardy, evergreen shrub like trees. Um though,

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Speaker 1: you can get more all lives by by watering them,

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Speaker 1: um more than just neglecting them, But you don't want

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Speaker 1: to over fertilize them. From what I understand, there's like

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Speaker 1: a lot of they're really low maintenance fruit bearing trees

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Speaker 1: from what I can tell, But yes, they're there. You

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Speaker 1: step up the fertilizer, you step up the water if

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Speaker 1: you want to like do commercial alive oil production. But

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Speaker 1: if you just have like an olive tree at home

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Speaker 1: and you're just growing it for fun, it's you can

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Speaker 1: go out of town for a while and not have

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Speaker 1: to worry about your olive tree. Gina, who's into this,

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Speaker 1: uh big time. Uh, Chad Crowley, he's into growing olives. Well,

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Speaker 1: he's into olive oil and like to the point where

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Speaker 1: like his retirement job might be olive oil, like olive

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Speaker 1: farming and growing and cultivating. Does he grow olives? No,

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Speaker 1: but he's he's into it, like doing a degree that

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Speaker 1: I didn't fully understand until I talked to him about

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Speaker 1: It's really cool. We should tell everybody, all the millions

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Speaker 1: of people listening who don't know who Check Crowley is.

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Speaker 1: He directed? Um that our TV show Stuff. You should

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Speaker 1: know the TV show. He was the director, producer. He

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Speaker 1: had a lot to do with it, and that scarred

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Speaker 1: him so much that he just wants to go live

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Speaker 1: on an olive farm. It's pretty much right. So the

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Speaker 1: fruit of the olive tree is the olive, and they

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Speaker 1: they ripen to black, purple, sometimes a little red. Um.

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Speaker 1: If you see a green olive, that means it's not

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Speaker 1: ripe yet. I did not know that, did you know?

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Speaker 1: Because I hate olives? Yeah, that's right. I was kind

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Speaker 1: of hoping that I had like imagined that, But I

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Speaker 1: don't like olives. That's crazy, man, I love olives. A

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Speaker 1: lot of people don't like olives, dude, that's crazy. Whatever,

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Speaker 1: they're crazy. They're crazy. They're crazy, all of you crazy. Know,

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Speaker 1: it's called personal taste that we respect. I guess, remember,

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Speaker 1: I guess I keep forgetting when it comes to olives. Yeah,

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Speaker 1: so as uh, the the oil in the olive um

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Speaker 1: increases as it ripens, so you want them. It's kind

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Speaker 1: of a a very tight line that you walk as

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Speaker 1: an olive farmer because you want these things to ripen

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Speaker 1: as much as possible to get the most oil. But

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Speaker 1: if they overripen and then just start falling off the tree,

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Speaker 1: they're no good. You gotta pick it off the tree.

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Speaker 1: So like winemakers, it's a very stressful thing to watch

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Speaker 1: that crop, I can imagine, and it comes down to

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Speaker 1: sometimes the day or the hour of the day to

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Speaker 1: really maximize your yield. Yeah, because if you think about it,

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Speaker 1: you know, you have an olive tree with a bunch

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Speaker 1: of olives growing on it. You have to time the

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Speaker 1: the ripening of those olives not under ripe, not over ripe,

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Speaker 1: but also not every olive on that tree is going

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Speaker 1: to ripen simultaneously, so so you not only do you

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Speaker 1: have to time it so that they're right, but the

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Speaker 1: maximum number of olives on that tree are right at

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Speaker 1: any given period too. But up beet. That is super

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Speaker 1: stressful farming, way more stressful than corn farming. Corn basically

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Speaker 1: grows itself. You just sit around in your easy chair

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Speaker 1: and say, hurry up, corn, getting your your basket. Yeah,

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Speaker 1: and then it just farts it off the tree right

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Speaker 1: onto your plate the stalk and does a little bow

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Speaker 1: and says how do you do? And you just clap

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Speaker 1: from your easy chairs. And I love corn trees so

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Speaker 1: uh some. I mean, if you have a small farm

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Speaker 1: and you're like an old, old family business, and in Italy,

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Speaker 1: let's say, you might still be hand picking these things,

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Speaker 1: which is great. But big major operations they have what

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Speaker 1: they called shaker machines and they drive through the farm

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Speaker 1: and shake the tree. Have you ever seen one of

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Speaker 1: those things? Yeah? And shaker machines are I mean, it's

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Speaker 1: not just specific to olive trees. They use them for

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Speaker 1: all sorts of fruiting trees. They just they just shake it.

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Speaker 1: They do. It's like the trees like and it's like okay,

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Speaker 1: that's over. It's it's kind of interesting to see. And

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Speaker 1: then like there's a I guess a catch that catches

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Speaker 1: the stuff falling off the tree and then it shoots

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Speaker 1: it up a conveyor belt over into like a truck

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Speaker 1: driving beside it. There you go, you just harvested a

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Speaker 1: bunch of olives. Boom. But that's a that's like a

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Speaker 1: commercial thing. That's a commercial Oh yeah operation. Right, Like

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Speaker 1: if you have if you're like a mom and pop

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Speaker 1: operation like you were saying, or if you're you're harvesting

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Speaker 1: from very very old trees, you would not use one

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Speaker 1: of those machines. Yeah, you wouldn't want to go to

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Speaker 1: a thousand year old olive tree and and introduce it

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Speaker 1: to the shaker machine. Mean, that would be so mean.

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Speaker 1: It's like I've seen empires rise and fall, and now

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Speaker 1: some jerk has got a new haul and shaker machine

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Speaker 1: running that runs on diesel. Yeah, thanks Todd. So flavor

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Speaker 1: of an olive oil is going to depend on a

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Speaker 1: lot of things. And and olive oil and wine they

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Speaker 1: grow in similar regions a lot of times, and they

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Speaker 1: have a lot of similarities, which is why often when

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Speaker 1: you'll go to wine country, there'll be a wine shop

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Speaker 1: that also sells olive oil, or an olive oil store

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Speaker 1: that also sells wine. And you start to wonder where

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Speaker 1: where's the line? Dude? You me and I went to

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Speaker 1: Calistoga in either Sonoma or Napa, I cannot remember. I

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Speaker 1: think it's Napa. And it's absolutely true. It's there's like

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Speaker 1: they're they're almost one and the same as just go

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Speaker 1: from a wine shop too, an olive oil shop, but

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Speaker 1: they're just it's the most amazing olive oil you've ever

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Speaker 1: tasted in your life. That's the best I want. So

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Speaker 1: it just to be clear, you hate all of us,

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Speaker 1: but you like olive oil, and I understand they're totally different.

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Speaker 1: Oh yeah, I love olive oil. Okay, So have you

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Speaker 1: have you gone to olive oil shops and just done

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Speaker 1: like little shots of olive oil? Dozens and dozens? Aren't

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Speaker 1: they just amazing? Yeah? Man, I like the grassy kind.

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Speaker 1: I like the nutty kind. But it's and I think

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Speaker 1: I've told you this before, really good olive oil can

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Speaker 1: really give me like a chemical burn on my throat.

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Speaker 1: So it has to have like kind of a buttery

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Speaker 1: quality to it, I guess for me to really like it. Yeah,

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Speaker 1: and this is the kind of olive oil that you

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Speaker 1: don't you're not like even cooking with necessarily, you're you're

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Speaker 1: drizzling it on your salad, or you're dipping your bread

404
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Speaker 1: in it and stuff like that, or you're injecting it

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Speaker 1: for its anti inflammatory properties. Hold on, okay, we'll get there,

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Speaker 1: all right. But that flavor, like I was say, and

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Speaker 1: like wine or the grapes that make wine, is affected

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Speaker 1: by the soil that you grow it in the climate,

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Speaker 1: how much rain it got that you know, the general

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Speaker 1: tar war, it really can change the the end product

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Speaker 1: of that olive and thus that that oil that you're

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Speaker 1: going to get. And you know, the old school oil

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Speaker 1: oiled people, olive oil experts, let's say, they'll say that,

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Speaker 1: you know, if you really want a great olive oil,

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Speaker 1: you won't even find it on some big mass farm.

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Speaker 1: It's like you can find it the best stuff on

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Speaker 1: like just an olive tree that's growing somewhere in Italy

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Speaker 1: on somebody's property, right that wasn't necessarily raised for that purpose,

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Speaker 1: and it's growing alongside other kinds of trees, uh, and

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Speaker 1: not like smashed together against a bunch of other olive trees,

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Speaker 1: which is basically permaculture, is what he's describing. Yeah, I guess,

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Speaker 1: so you know, we remember the permaculture up where it's

423
00:24:58,840 --> 00:25:02,560
Speaker 1: like you grow crops with around other trees and other types.

424
00:25:02,680 --> 00:25:05,760
Speaker 1: Just a bunch of different types of plants together produce

425
00:25:05,840 --> 00:25:11,520
Speaker 1: better crops. But over there they just say it's Italy, right, man,

426
00:25:11,520 --> 00:25:14,560
Speaker 1: They're gonna they're gonna really be happy with this one.

427
00:25:14,280 --> 00:25:20,440
Speaker 1: So UM. Apparently they also hybridized to um, which explains

428
00:25:20,480 --> 00:25:24,280
Speaker 1: how we've gotten seven hundred different cultivars of of um

429
00:25:24,320 --> 00:25:28,159
Speaker 1: domesticated all of plants. You just take a tree that

430
00:25:28,160 --> 00:25:30,879
Speaker 1: that does one thing really well, like produces big fat

431
00:25:30,920 --> 00:25:35,080
Speaker 1: orange olives, and you take another tree that um does

432
00:25:35,119 --> 00:25:38,600
Speaker 1: really well in a closet, and you graft them together,

433
00:25:38,680 --> 00:25:40,879
Speaker 1: and now you have a tree you can keep in

434
00:25:40,920 --> 00:25:44,320
Speaker 1: the closet that produces big fat orange olives. And it's

435
00:25:44,359 --> 00:25:47,200
Speaker 1: the biggest freak of nature olive tree anyone's ever seen.

436
00:25:48,040 --> 00:25:50,840
Speaker 1: Pretty amazing, So, Chuck, I think we've kind of beat

437
00:25:50,880 --> 00:25:55,600
Speaker 1: around the bush, as it were, tree long enough. Let's

438
00:25:55,680 --> 00:25:59,359
Speaker 1: talk about how you actually make olive oil. It's pretty

439
00:25:59,440 --> 00:26:05,640
Speaker 1: cool they because it's so easy in in practice. Like uh,

440
00:26:05,680 --> 00:26:07,840
Speaker 1: as that points out, it's a stone fruit. It's a

441
00:26:07,920 --> 00:26:11,440
Speaker 1: droope like a plumber, a peach where you have that

442
00:26:11,960 --> 00:26:14,840
Speaker 1: pair of carp that flesh on the outside and then

443
00:26:14,880 --> 00:26:16,840
Speaker 1: that hard seed right in the middle that you were

444
00:26:16,840 --> 00:26:22,080
Speaker 1: talking about that a bird's anus cannot handle. But unlike

445
00:26:22,160 --> 00:26:25,480
Speaker 1: those other kinds of like say, stone fruit, you don't

446
00:26:25,480 --> 00:26:28,400
Speaker 1: get the oil from the seed. There's some in there.

447
00:26:28,440 --> 00:26:30,760
Speaker 1: You can get some in from from there, but it's

448
00:26:30,760 --> 00:26:34,000
Speaker 1: really hard to do. Um. What makes olive oil different

449
00:26:34,119 --> 00:26:38,119
Speaker 1: from other kinds of fruit oils or vegetable oils in general,

450
00:26:38,440 --> 00:26:40,439
Speaker 1: is that it doesn't come from the seed. The oil

451
00:26:40,520 --> 00:26:43,760
Speaker 1: comes from the actual all of itself, which I guess

452
00:26:43,760 --> 00:26:45,840
Speaker 1: that's what I would have thought, but I didn't realize

453
00:26:45,880 --> 00:26:48,480
Speaker 1: that most of the most of the oil we get

454
00:26:48,520 --> 00:26:51,320
Speaker 1: comes from seeds, although it makes total sense because some

455
00:26:51,520 --> 00:26:53,960
Speaker 1: flower oil doesn't come from like the flower petals, it

456
00:26:54,000 --> 00:26:57,480
Speaker 1: comes from the seeds. Yeah, But olive oil is different.

457
00:26:57,600 --> 00:26:59,440
Speaker 1: It stands kind of on its own in that way

458
00:26:59,440 --> 00:27:01,159
Speaker 1: that you get the oil from the all of the

459
00:27:01,240 --> 00:27:03,720
Speaker 1: part of the all of you eat the fruit. That's right.

460
00:27:04,480 --> 00:27:09,640
Speaker 1: And in the process of getting that oil is starting startlingly,

461
00:27:10,200 --> 00:27:18,000
Speaker 1: startlingly old fashion simple. Uh. You you mash that olive uh,

462
00:27:18,160 --> 00:27:19,800
Speaker 1: we'll call it the flesh or the pair of carp

463
00:27:20,320 --> 00:27:23,320
Speaker 1: You mash that into a paste, You press that paste

464
00:27:23,440 --> 00:27:25,560
Speaker 1: to get the oil, and then you clean it up.

465
00:27:25,560 --> 00:27:27,240
Speaker 1: You get it. There's a little bit of solids and

466
00:27:27,280 --> 00:27:29,159
Speaker 1: a little bit of water left over, and you and

467
00:27:29,200 --> 00:27:32,399
Speaker 1: you remove that. Um. What has changed over the years

468
00:27:33,000 --> 00:27:35,760
Speaker 1: is how we do that, because back in the day,

469
00:27:35,840 --> 00:27:39,280
Speaker 1: you know, they would use stone wheels. Um. Like when

470
00:27:39,320 --> 00:27:42,920
Speaker 1: you see like a donkey walking in a circle attached

471
00:27:42,960 --> 00:27:47,399
Speaker 1: to a contraption, just hating life. Hating life, that's what

472
00:27:47,440 --> 00:27:49,679
Speaker 1: that donkeys doing. It's rolling a big wheel in a

473
00:27:49,720 --> 00:27:52,880
Speaker 1: circular path over and over all day long, smashing these

474
00:27:52,880 --> 00:27:57,119
Speaker 1: olives into a pulp. That pulp is called a pomis uh.

475
00:27:57,200 --> 00:27:59,720
Speaker 1: And then finally in the twentieth century they started using

476
00:27:59,760 --> 00:28:03,600
Speaker 1: things like steel drum grinders or and this one would

477
00:28:03,600 --> 00:28:07,600
Speaker 1: surprise me, um hammers mechanized hammers, which is not a

478
00:28:07,600 --> 00:28:09,920
Speaker 1: good idea now it's not. It probably seemed like a

479
00:28:09,960 --> 00:28:12,359
Speaker 1: good idea in the fifties when they introduced it. And

480
00:28:12,440 --> 00:28:15,320
Speaker 1: now they're like, this is this makes terrible olive oil.

481
00:28:15,840 --> 00:28:18,040
Speaker 1: And somebody said, I know we'll do. We'll just sell

482
00:28:18,040 --> 00:28:21,320
Speaker 1: it for really cheap in the supermarket. And they said genius. Yes,

483
00:28:21,320 --> 00:28:24,240
Speaker 1: because the friction, right, because heat, heat is no good.

484
00:28:24,400 --> 00:28:26,320
Speaker 1: That's why they call it cold pressed, like good stuff

485
00:28:26,359 --> 00:28:28,960
Speaker 1: is cold pressed. Heat is no good for olive oil.

486
00:28:29,000 --> 00:28:32,840
Speaker 1: It makes it, Uh, it just changes the changes the taste.

487
00:28:33,480 --> 00:28:36,080
Speaker 1: It does very much. So it introduces tastes you don't want.

488
00:28:36,119 --> 00:28:39,480
Speaker 1: It can also paradoxically get rid of tastes you do want,

489
00:28:39,640 --> 00:28:42,960
Speaker 1: so you it's it's not good at all to introduce heat.

490
00:28:43,120 --> 00:28:45,520
Speaker 1: And that's another reason why olive oil kind of stands

491
00:28:45,560 --> 00:28:48,160
Speaker 1: on its own as far as vegetable oils go. With

492
00:28:48,440 --> 00:28:51,600
Speaker 1: just about every other oil you you cook with, like

493
00:28:51,640 --> 00:28:55,880
Speaker 1: a vegetable oil or seed oil, it's um, it's it's

494
00:28:56,120 --> 00:28:59,840
Speaker 1: heat is necessary to get the oil out of the seat.

495
00:29:00,760 --> 00:29:03,560
Speaker 1: With olive oil, you don't use heat, and so it

496
00:29:03,640 --> 00:29:05,880
Speaker 1: preserves a lot of the flavors that you lose with

497
00:29:05,920 --> 00:29:09,080
Speaker 1: other vegetable oils, which is why so many vegetable oils

498
00:29:09,080 --> 00:29:12,440
Speaker 1: just taste exactly the same. It's like because did this

499
00:29:12,520 --> 00:29:14,840
Speaker 1: all just come from the same vat where if you

500
00:29:14,920 --> 00:29:18,640
Speaker 1: take a sip of olive oil, you know that's olive oil.

501
00:29:18,680 --> 00:29:21,320
Speaker 1: There's no mistaking whatsoever. Yeah, you don't want to take

502
00:29:21,320 --> 00:29:24,840
Speaker 1: a sip of like just standard vegetable oil. You you

503
00:29:24,840 --> 00:29:27,440
Speaker 1: you don't want to, but you can't well, I'm sure

504
00:29:27,480 --> 00:29:29,760
Speaker 1: you could, but they're not gonna put that on your

505
00:29:30,000 --> 00:29:32,600
Speaker 1: plate with balsamic vinegart or restaurant with a little pepper

506
00:29:32,640 --> 00:29:36,840
Speaker 1: grind on top. It depends on the restaurant. You think, Yeah,

507
00:29:37,360 --> 00:29:41,600
Speaker 1: I could see it. So the grinding process, you have

508
00:29:41,720 --> 00:29:47,880
Speaker 1: to do this long enough so the malaxation process emerges,

509
00:29:49,160 --> 00:29:53,320
Speaker 1: and from what I gather, that's when actual oil is

510
00:29:53,360 --> 00:29:56,720
Speaker 1: released from these cells and then they start to combine

511
00:29:56,760 --> 00:30:00,440
Speaker 1: with one another until it's like recognizable oil. Is that

512
00:30:00,480 --> 00:30:04,280
Speaker 1: about right? Yeah, Like tiny tiny little particle droplets start

513
00:30:04,360 --> 00:30:07,800
Speaker 1: to combine into larger, fat droplets of oil, and you

514
00:30:07,920 --> 00:30:11,680
Speaker 1: just get more oil out of the the the actual

515
00:30:11,760 --> 00:30:14,640
Speaker 1: all of itself, right, And that's that's just to get

516
00:30:14,640 --> 00:30:19,400
Speaker 1: the pulp, pomasy pulp mhmm, you're exactly called pomas, it's

517
00:30:19,440 --> 00:30:23,360
Speaker 1: not pomisy, yeah, p O M A C E. Right. Yeah,

518
00:30:23,400 --> 00:30:25,600
Speaker 1: But that's not the actual pressing of the oil that

519
00:30:25,640 --> 00:30:28,480
Speaker 1: comes next, right, that's just the crushing of it to

520
00:30:28,600 --> 00:30:30,920
Speaker 1: loosen things up to kind of get the party started.

521
00:30:30,960 --> 00:30:34,400
Speaker 1: The pressing is number two. So the pomise or the

522
00:30:34,440 --> 00:30:40,640
Speaker 1: paste is put in. Traditionally it's put onto matt or

523
00:30:40,960 --> 00:30:45,560
Speaker 1: um like like wooden boards that have holes all over

524
00:30:45,600 --> 00:30:48,640
Speaker 1: it and then stacked. So you put like say, a

525
00:30:48,720 --> 00:30:51,280
Speaker 1: matt down, put some of that pomise on top of it,

526
00:30:51,280 --> 00:30:53,360
Speaker 1: put another mat down, put some more pomas on top,

527
00:30:53,560 --> 00:30:55,600
Speaker 1: and then you've got a nice little stack going. And

528
00:30:55,640 --> 00:30:59,560
Speaker 1: then you get a board, and then you go get um,

529
00:30:59,600 --> 00:31:03,000
Speaker 1: you know, Giuseppe the human giant to lay on top

530
00:31:03,040 --> 00:31:05,080
Speaker 1: of the board and pressed down. Get the largest human

531
00:31:05,120 --> 00:31:08,000
Speaker 1: in the village to sit on it, right, and then

532
00:31:08,160 --> 00:31:12,600
Speaker 1: that actually you're pressing the oil from the pal mess

533
00:31:12,680 --> 00:31:16,160
Speaker 1: and all that oil is collected, and buddy, you've got

534
00:31:16,200 --> 00:31:18,880
Speaker 1: the first hints of olive oil. And you could actually

535
00:31:18,880 --> 00:31:22,200
Speaker 1: stop right there. And some people do. Yeah, today, of

536
00:31:22,240 --> 00:31:24,480
Speaker 1: course they. I mean the first thing you started doing

537
00:31:24,520 --> 00:31:28,600
Speaker 1: was hydraulic presses because Giuseppe was busy. There weren't enough

538
00:31:28,560 --> 00:31:33,880
Speaker 1: Giseppe's to go around, I guess. But today a centrifuge,

539
00:31:33,920 --> 00:31:36,760
Speaker 1: which I didn't know uh was, is used, which is

540
00:31:37,400 --> 00:31:41,239
Speaker 1: makes perfect sense because you get a centrifuge spinning and

541
00:31:41,280 --> 00:31:44,640
Speaker 1: it's gonna sling all that pulp to the outside, and

542
00:31:45,240 --> 00:31:48,360
Speaker 1: you know, the oil is gonna gonna separate and leave

543
00:31:48,360 --> 00:31:51,600
Speaker 1: that pulp behind and there's no heat whatsoever. They still

544
00:31:51,640 --> 00:31:54,120
Speaker 1: call it cold pressing even though it's not even being pressed,

545
00:31:55,160 --> 00:31:57,400
Speaker 1: which is interesting. Yeah, I guess that's true. I hadn't

546
00:31:57,440 --> 00:31:59,480
Speaker 1: thought about that. Like, they don't call it cold spun

547
00:32:00,000 --> 00:32:03,920
Speaker 1: olive oil. They could, I guess, right, but they still

548
00:32:03,960 --> 00:32:05,680
Speaker 1: call it cold press. So when you see it on

549
00:32:05,720 --> 00:32:08,560
Speaker 1: the bottle, that's what that means. There's been no heat

550
00:32:09,000 --> 00:32:12,520
Speaker 1: or chemical processes to make that oil that you're about

551
00:32:12,520 --> 00:32:16,240
Speaker 1: to delight in. It's all strictly mechanical and and it

552
00:32:16,280 --> 00:32:19,360
Speaker 1: doesn't take long with the centrifuges. It's like it happens

553
00:32:19,360 --> 00:32:23,920
Speaker 1: in minutes. Yeah, almost disappointingly, like you're like, oh, it's ready.

554
00:32:24,360 --> 00:32:27,840
Speaker 1: I wasn't gonna wait for a little while. Um So,

555
00:32:27,840 --> 00:32:32,560
Speaker 1: So after that first press, whether it's um whether it's

556
00:32:32,600 --> 00:32:35,280
Speaker 1: with the centrifuge, or whether it's actually pressed, you have

557
00:32:35,360 --> 00:32:39,080
Speaker 1: olive oil technically right there. But there's usually a second

558
00:32:39,120 --> 00:32:42,280
Speaker 1: step involved, because you know, most olive oil is very

559
00:32:42,280 --> 00:32:45,520
Speaker 1: clear and see through and beautiful, maybe with a little

560
00:32:45,560 --> 00:32:48,320
Speaker 1: bit of a green into it, most likely some sort

561
00:32:48,320 --> 00:32:51,600
Speaker 1: of kind of golden color. But there's another step to

562
00:32:51,640 --> 00:32:55,160
Speaker 1: get to that part. It's it's just basically a filtration step,

563
00:32:55,440 --> 00:32:59,000
Speaker 1: and for many many many years, several thousand years, I

564
00:32:59,000 --> 00:33:01,840
Speaker 1: would guess they based really just set the olive oil

565
00:33:01,920 --> 00:33:04,360
Speaker 1: out to sit and filter on its own, to let

566
00:33:04,400 --> 00:33:07,920
Speaker 1: the the water particles that were suspended in there, and

567
00:33:07,960 --> 00:33:11,560
Speaker 1: any little bits of solid matter from the olives leftover

568
00:33:11,880 --> 00:33:14,520
Speaker 1: that we're still kind of floating around. They would eventually

569
00:33:14,520 --> 00:33:17,360
Speaker 1: settle down to the bottom as sediment, and then everything

570
00:33:17,400 --> 00:33:21,240
Speaker 1: on top was pure filtered olive oils called decantation, and

571
00:33:21,280 --> 00:33:23,840
Speaker 1: it took like four to ten months to get to

572
00:33:23,880 --> 00:33:26,840
Speaker 1: that point, depending on the type of al of use. Right,

573
00:33:27,440 --> 00:33:31,240
Speaker 1: so if you want to mass market olive oil, you

574
00:33:31,280 --> 00:33:33,320
Speaker 1: can't wait four to ten months. I'm sure plenty of

575
00:33:33,360 --> 00:33:36,200
Speaker 1: people do. But you pay for that. That's the really

576
00:33:36,240 --> 00:33:39,480
Speaker 1: really expensive stuff that you're getting. What they figured out

577
00:33:39,520 --> 00:33:42,680
Speaker 1: is you can use the centrifuge again and you can

578
00:33:42,720 --> 00:33:46,960
Speaker 1: filter out the particular matter in the suspended water, and

579
00:33:47,040 --> 00:33:51,440
Speaker 1: now you have fully filtered, decanted olive oil that's ready

580
00:33:51,480 --> 00:33:55,920
Speaker 1: for market. That's right. Then you've still got this, uh,

581
00:33:56,120 --> 00:34:00,040
Speaker 1: this pulp left over, this stuff that you've extract of

582
00:34:00,120 --> 00:34:02,120
Speaker 1: the oil, but there's still a little bit of oil

583
00:34:02,160 --> 00:34:05,120
Speaker 1: in there, and they want to use everything. So this

584
00:34:05,160 --> 00:34:07,280
Speaker 1: is when they actually use his heat they use heat

585
00:34:07,280 --> 00:34:10,799
Speaker 1: in a chemical process to get every single bit of

586
00:34:10,840 --> 00:34:14,400
Speaker 1: that oil out. Uh. And that oil is not something

587
00:34:14,440 --> 00:34:19,279
Speaker 1: you want to you want to ingest. That's called uh lampanta, right,

588
00:34:19,840 --> 00:34:23,680
Speaker 1: and that is like fuel oil. Um. And I love

589
00:34:23,719 --> 00:34:26,719
Speaker 1: that head always puts in there in the industry. If

590
00:34:26,760 --> 00:34:29,560
Speaker 1: you call someone else's olive oil lampante, that's like that's

591
00:34:29,600 --> 00:34:33,080
Speaker 1: a what Ed calls a sick burn, Right, It's you're

592
00:34:33,120 --> 00:34:35,680
Speaker 1: saying that they're olive oil is inedible, it's only good

593
00:34:35,680 --> 00:34:38,759
Speaker 1: to be used for fuel oil. Yeah, man, that's that's

594
00:34:38,760 --> 00:34:43,120
Speaker 1: pretty rough. Really, it's I think so too. Just sippy

595
00:34:43,200 --> 00:34:45,319
Speaker 1: would he would smash if he heard you call us

596
00:34:45,360 --> 00:34:49,040
Speaker 1: olive oil just sip to smash. So you want to

597
00:34:49,040 --> 00:34:51,239
Speaker 1: take a break and then come back and talk about

598
00:34:51,239 --> 00:34:53,879
Speaker 1: whether olive oil is healthy or not? Yes, and yes

599
00:34:54,440 --> 00:35:09,360
Speaker 1: it is, alright, chuck. So everybody knows olive oil is

600
00:35:09,400 --> 00:35:13,400
Speaker 1: healthy unless you've read articles that say that it's not healthy.

601
00:35:13,960 --> 00:35:17,399
Speaker 1: It's just it's like, there's very few things that that

602
00:35:17,520 --> 00:35:25,399
Speaker 1: demonstrate terrible science slash nutritional reporting than olive oil. It's

603
00:35:25,440 --> 00:35:29,600
Speaker 1: all just very sensationalist. Yeah, here's the deal. Olive oil

604
00:35:30,080 --> 00:35:34,320
Speaker 1: is is a much better alternative than most other oils.

605
00:35:35,080 --> 00:35:40,359
Speaker 1: It is a monosaturated fat, which is always better than

606
00:35:40,400 --> 00:35:44,399
Speaker 1: a saturated fat. It will reduce your LDL cholesterol, which

607
00:35:44,440 --> 00:35:48,600
Speaker 1: is the bad stuff. And so if you're replacing other

608
00:35:48,640 --> 00:35:53,680
Speaker 1: oils with olive oil, they will say things in studies like, um,

609
00:35:53,880 --> 00:35:56,840
Speaker 1: you have a reduced rate of cancer or cardiovascular disease

610
00:35:57,320 --> 00:36:00,640
Speaker 1: or inflammation. Yeah, it will help reduce inflammation, which we

611
00:36:00,680 --> 00:36:03,600
Speaker 1: talk a lot about. Has vitamin E and vitamin K

612
00:36:04,480 --> 00:36:08,239
Speaker 1: and all those things are good for you. But it's

613
00:36:08,320 --> 00:36:11,720
Speaker 1: like that that can't be good enough to the writers

614
00:36:11,840 --> 00:36:17,080
Speaker 1: of health books and newspaper articles or web articles, because

615
00:36:17,120 --> 00:36:21,600
Speaker 1: they championed as this miracle oil that will make you

616
00:36:21,600 --> 00:36:24,120
Speaker 1: live forever and lose weight all at the same time.

617
00:36:24,160 --> 00:36:26,359
Speaker 1: And that's not the case, right, And it really kind

618
00:36:26,360 --> 00:36:29,319
Speaker 1: of ascended in the modern West in the nineties thanks

619
00:36:29,360 --> 00:36:32,520
Speaker 1: to the Mediterranean diet, which is basically like, look at

620
00:36:32,560 --> 00:36:34,759
Speaker 1: the Italians. Look at how much postity eat and they're

621
00:36:34,760 --> 00:36:37,439
Speaker 1: all skinny and healthy and they live forever. What's going

622
00:36:37,480 --> 00:36:39,920
Speaker 1: on over there? There's a lot going on over there,

623
00:36:40,000 --> 00:36:42,200
Speaker 1: is the answer. There is, but a lot of people

624
00:36:42,280 --> 00:36:44,960
Speaker 1: settled on, you know, olive oil is the key. It's

625
00:36:45,000 --> 00:36:48,200
Speaker 1: the magic potion as it were. Right, Um, it's not.

626
00:36:48,680 --> 00:36:51,799
Speaker 1: It's it's good for you. But it's good for you

627
00:36:51,840 --> 00:36:54,879
Speaker 1: in the sense that if you're eating something and you're

628
00:36:54,880 --> 00:36:59,000
Speaker 1: going to be using like vegetable oil, canola oil, and

629
00:36:59,040 --> 00:37:01,400
Speaker 1: you're replace it with all of oil, you've made a

630
00:37:01,520 --> 00:37:04,640
Speaker 1: very good decision. If you sit around and just eat

631
00:37:04,680 --> 00:37:08,360
Speaker 1: olive oil by the tablespoon all day long, that's bad

632
00:37:08,440 --> 00:37:11,359
Speaker 1: for you. That's that's that's too much of a good thing.

633
00:37:11,760 --> 00:37:15,200
Speaker 1: It's more olive oil is really good standing for stuff

634
00:37:15,239 --> 00:37:20,000
Speaker 1: that's far, far less healthy than olive oil is. Yeah,

635
00:37:20,040 --> 00:37:23,880
Speaker 1: And like, uh, if you're on the Mediterranean diet and

636
00:37:23,880 --> 00:37:26,600
Speaker 1: you say and look into those Italians, you know, they're

637
00:37:26,640 --> 00:37:30,239
Speaker 1: eating fish, and they're drinking red wine, and they're eating

638
00:37:30,280 --> 00:37:33,120
Speaker 1: lots of fiber, and they're walking up and down the

639
00:37:33,160 --> 00:37:37,160
Speaker 1: steepest hills on planet Earth, and they're strolling the shores

640
00:37:37,200 --> 00:37:40,600
Speaker 1: of Lake Cuomo and have a great family structure, like

641
00:37:41,000 --> 00:37:44,719
Speaker 1: low stress, like all these things combined. It's not like

642
00:37:44,760 --> 00:37:46,920
Speaker 1: they shouldn't even call it the Mediterranean diet. They should

643
00:37:46,920 --> 00:37:51,720
Speaker 1: call it being Mediterranean, right, you know. And you can't

644
00:37:51,760 --> 00:37:55,319
Speaker 1: be from Atlanta and slurpe down to malive oil and

645
00:37:55,360 --> 00:37:58,440
Speaker 1: then pretend you're from the shores of La Cuomo right now,

646
00:37:58,480 --> 00:38:02,279
Speaker 1: where's that bag of port crack lens? Exactly? So it

647
00:38:02,360 --> 00:38:04,920
Speaker 1: is healthy, but just don't we can't over or it

648
00:38:04,920 --> 00:38:08,279
Speaker 1: shouldn't be overstated how healthy it is. Right. But on

649
00:38:08,320 --> 00:38:11,720
Speaker 1: the other hand, there have been studies that say, no, no, no,

650
00:38:11,920 --> 00:38:15,800
Speaker 1: not only is olive oil not healthy, it's actually bad

651
00:38:15,920 --> 00:38:19,640
Speaker 1: for you. Those have not been borne out in follow

652
00:38:19,719 --> 00:38:22,759
Speaker 1: up studies, but the basis of those, that whole line

653
00:38:22,760 --> 00:38:25,920
Speaker 1: of thinking was that when you apply heat to olive

654
00:38:25,960 --> 00:38:28,719
Speaker 1: oil e g. Cook it or i E. Cook it,

655
00:38:28,760 --> 00:38:33,080
Speaker 1: I'm sorry everyone who loves latin um, that that you're

656
00:38:33,120 --> 00:38:38,239
Speaker 1: actually creating toxic compounds in the olive oil, so you're

657
00:38:38,280 --> 00:38:41,959
Speaker 1: actually hurting yourself. That apparently is not the case that

658
00:38:41,960 --> 00:38:44,880
Speaker 1: that the amount of heat that we apply to olive

659
00:38:44,960 --> 00:38:49,080
Speaker 1: oil to cook isn't enough to actually build up toxic compounds.

660
00:38:49,239 --> 00:38:53,160
Speaker 1: And if anything, olive oils um smoke point is high

661
00:38:53,320 --> 00:38:56,880
Speaker 1: enough higher than other kinds of vegetable oils that it

662
00:38:56,960 --> 00:39:00,239
Speaker 1: actually um is less likely to build up any kind

663
00:39:00,239 --> 00:39:04,600
Speaker 1: of toxic compounds through cooking. So the jury is still out,

664
00:39:04,680 --> 00:39:07,960
Speaker 1: as it is on just about everything we understand about nutrition.

665
00:39:08,400 --> 00:39:11,719
Speaker 1: But from what we can understand, olive oil is not

666
00:39:11,840 --> 00:39:17,040
Speaker 1: actually bad for you. Okay, it's not a super it's

667
00:39:17,080 --> 00:39:20,200
Speaker 1: not going to it's not going to give you lasting life.

668
00:39:20,400 --> 00:39:22,319
Speaker 1: But it's also probably not going to bring you to

669
00:39:22,400 --> 00:39:25,000
Speaker 1: an early grave either. Yeah, Okay, that's a good way

670
00:39:25,040 --> 00:39:29,000
Speaker 1: putting it, thanks man. So, uh, when it comes to

671
00:39:29,200 --> 00:39:32,439
Speaker 1: rating olive oil, because you go to the grocery store

672
00:39:32,440 --> 00:39:35,439
Speaker 1: these days, and and there is a wide wide range

673
00:39:35,440 --> 00:39:37,480
Speaker 1: of olive oils you can buy, and this is just

674
00:39:37,560 --> 00:39:41,680
Speaker 1: in your in your everyday supermarket. Like I'll get some

675
00:39:41,719 --> 00:39:45,240
Speaker 1: of that good stuff there to cook with. But Emily

676
00:39:45,239 --> 00:39:47,239
Speaker 1: and I have a store in Buckhead. We go to

677
00:39:47,400 --> 00:39:50,480
Speaker 1: this lady that we know that makes her own olive oils,

678
00:39:51,160 --> 00:39:55,160
Speaker 1: and that's where we get our good stuff. Where uh, jeez,

679
00:39:55,239 --> 00:39:57,280
Speaker 1: haven't been in a while, and I think she moved locations,

680
00:39:57,480 --> 00:40:00,399
Speaker 1: but it's somewhere in Buckhead. There's one indicator to writing

681
00:40:00,480 --> 00:40:03,960
Speaker 1: downtown the Cator, a great olive oil store where you

682
00:40:03,960 --> 00:40:06,839
Speaker 1: can taste, you know, shots and stuff. Is that chair

683
00:40:06,880 --> 00:40:12,040
Speaker 1: Heads And yeah it probably. But the different grades, uh,

684
00:40:12,080 --> 00:40:14,279
Speaker 1: they all have to do with the level of refinement.

685
00:40:15,080 --> 00:40:18,640
Speaker 1: And in this case, the less refined the better because

686
00:40:18,680 --> 00:40:21,600
Speaker 1: that refining process is what we talked about that we'll

687
00:40:21,640 --> 00:40:25,960
Speaker 1: strip away that flavor over time. So extra virgin is

688
00:40:26,160 --> 00:40:31,919
Speaker 1: unrefined olive oil. It's cold pressed, never heated, no chemicals. Uh.

689
00:40:31,960 --> 00:40:34,720
Speaker 1: Sometimes you can find bottles that say first cold press,

690
00:40:35,080 --> 00:40:37,640
Speaker 1: which means they didn't just keep pressing it, they just

691
00:40:37,680 --> 00:40:40,840
Speaker 1: had the one single press. That is the good stuff.

692
00:40:41,320 --> 00:40:44,279
Speaker 1: And we'll get to whether or I can trust this

693
00:40:44,320 --> 00:40:46,920
Speaker 1: in a minute. But that's the top quality. Yeah, and

694
00:40:47,080 --> 00:40:52,080
Speaker 1: apparently the highest top quality extra virgin olive oil is

695
00:40:52,120 --> 00:40:55,000
Speaker 1: actually unfiltered. It doesn't go through that second step to

696
00:40:55,040 --> 00:40:59,359
Speaker 1: remove the um water suspended in a little particular matter.

697
00:40:59,400 --> 00:41:03,120
Speaker 1: It's unfilled altered. Extra virgin olive oil is as far

698
00:41:03,160 --> 00:41:05,520
Speaker 1: as health is concerned, if it is a healthy product,

699
00:41:05,840 --> 00:41:09,840
Speaker 1: this is this is the bestows the greatest health benefits

700
00:41:10,400 --> 00:41:14,200
Speaker 1: and supposedly is the tastiest. That's right. Then there's virgin

701
00:41:14,239 --> 00:41:18,240
Speaker 1: olive oil, which apparently I've never seen in real life. Um,

702
00:41:18,280 --> 00:41:23,120
Speaker 1: it's apparently very very rare, but it's it's unrefined. But

703
00:41:23,239 --> 00:41:28,040
Speaker 1: not as high quality is extra virgin olive oil. Maybe

704
00:41:28,080 --> 00:41:30,440
Speaker 1: it's just what's the point so people don't even make

705
00:41:30,480 --> 00:41:33,000
Speaker 1: it right? I don't know, And then there's straight up

706
00:41:33,040 --> 00:41:34,920
Speaker 1: olive oil. If you've ever picked up a bottle of

707
00:41:34,960 --> 00:41:39,640
Speaker 1: olive oil, like saying the supermarket and been like, it's

708
00:41:39,680 --> 00:41:43,520
Speaker 1: a great price on olive oil, and you're looking all

709
00:41:43,560 --> 00:41:48,560
Speaker 1: over the label, turning it and you can't quite find

710
00:41:48,560 --> 00:41:51,200
Speaker 1: where it says extra virgin anywhere, and it just says

711
00:41:51,280 --> 00:41:54,880
Speaker 1: olive oil. What you have is all it's that's the

712
00:41:54,920 --> 00:41:57,600
Speaker 1: great of it, olive oil or pure olive oil. And

713
00:41:57,760 --> 00:42:01,600
Speaker 1: it's been bleached and I has been added to it.

714
00:42:01,600 --> 00:42:07,160
Speaker 1: It's been heated, filtered, smacked around, um, just treated very

715
00:42:07,239 --> 00:42:10,080
Speaker 1: very poorly, and then ended up on your grocery store

716
00:42:10,080 --> 00:42:14,160
Speaker 1: shehelf for nothing. You can use that on your bicycle chain. Yeah,

717
00:42:14,200 --> 00:42:16,120
Speaker 1: there you go, and that's about it. Or if you

718
00:42:16,200 --> 00:42:18,840
Speaker 1: go to a terrible restaurant and they ran out of

719
00:42:18,840 --> 00:42:22,160
Speaker 1: canola oil, they might use this kind of olive oil

720
00:42:22,200 --> 00:42:24,879
Speaker 1: for your for your little plate with some bread. Uh,

721
00:42:24,960 --> 00:42:27,440
Speaker 1: then you have light olive oil. This is more refined

722
00:42:27,480 --> 00:42:32,200
Speaker 1: even um, basically no flavor. Uh. And we should mention

723
00:42:32,200 --> 00:42:34,440
Speaker 1: though that that standard olive oil. Sometimes they do mix

724
00:42:34,480 --> 00:42:36,560
Speaker 1: in a little extra virgin to give it a little

725
00:42:36,600 --> 00:42:39,640
Speaker 1: flavor and try and charge a dollar nineteen. Yes, but

726
00:42:39,719 --> 00:42:44,760
Speaker 1: they probably call it extra virgin olive oil. Yeah. Well again,

727
00:42:44,800 --> 00:42:49,239
Speaker 1: we'll get there. Don't believe the hype everybody. Um, but

728
00:42:49,320 --> 00:42:52,279
Speaker 1: the light olive oil basically has no flavor. Uh, and

729
00:42:52,360 --> 00:42:55,239
Speaker 1: it it is not lighter in calories. So that's it's

730
00:42:55,280 --> 00:42:58,719
Speaker 1: somewhat misleading. That's a big deal because you would think

731
00:42:58,760 --> 00:43:01,200
Speaker 1: that if somebody sees a bottle of light olive oil,

732
00:43:01,200 --> 00:43:03,839
Speaker 1: I would think like, oh, it's good. It's diet olive oil.

733
00:43:03,960 --> 00:43:08,319
Speaker 1: It says weighs less, right, he say, um, apparently, And

734
00:43:08,440 --> 00:43:12,680
Speaker 1: here we start to get so there's also palmise olive oil, which, um,

735
00:43:12,719 --> 00:43:18,640
Speaker 1: that's lamponte is. It's not for eating, it's for burning basically. Yeah.

736
00:43:18,719 --> 00:43:21,880
Speaker 1: And then organic, like with a lot of organic things, Um,

737
00:43:22,400 --> 00:43:27,680
Speaker 1: there there's no standard enforcement enforcement body for organic in

738
00:43:27,719 --> 00:43:31,120
Speaker 1: the case of olive oil. So maybe it is, maybe

739
00:43:31,120 --> 00:43:33,719
Speaker 1: it didn't, but there's definitely you shouldn't bank on that.

740
00:43:33,960 --> 00:43:36,520
Speaker 1: But that kind of opens the door to this controversy

741
00:43:36,760 --> 00:43:39,960
Speaker 1: in the olive oil world, like where if somebody somebody

742
00:43:40,000 --> 00:43:42,960
Speaker 1: can slap organic on their olive oil bottle and charge

743
00:43:42,960 --> 00:43:45,400
Speaker 1: you more for it, but there's no way for you

744
00:43:45,480 --> 00:43:49,200
Speaker 1: to verify that it is organic. There's nobody watching things

745
00:43:49,239 --> 00:43:52,880
Speaker 1: like that, even though there's the International Olive Oil Council

746
00:43:53,280 --> 00:43:56,880
Speaker 1: and the now the North American Olive Oil Association, and

747
00:43:56,920 --> 00:44:00,280
Speaker 1: both of them are the standard bearers for the olive

748
00:44:00,320 --> 00:44:03,600
Speaker 1: oil industry, but they're just not big enough, and I

749
00:44:03,600 --> 00:44:07,520
Speaker 1: guess their teeth aren't quite sharp enough to regulate this

750
00:44:07,840 --> 00:44:12,200
Speaker 1: giant industry that's really boomed since the dyeties. So there's

751
00:44:12,280 --> 00:44:16,920
Speaker 1: nobody with the ability to actually make sure that the

752
00:44:16,960 --> 00:44:20,440
Speaker 1: olive oil that's being sold to say, like the purest

753
00:44:20,480 --> 00:44:24,080
Speaker 1: extra virgin olive oil, actually is extra virgin olive oil,

754
00:44:24,440 --> 00:44:26,759
Speaker 1: or is even olive oil at all. It could just

755
00:44:26,800 --> 00:44:30,200
Speaker 1: be like plain old vegetable oil that has nothing to

756
00:44:30,239 --> 00:44:33,000
Speaker 1: do with with olive oil and never has with just

757
00:44:33,080 --> 00:44:35,720
Speaker 1: a little bit of um extra virgin olive oil mixed

758
00:44:35,719 --> 00:44:39,600
Speaker 1: in for taste. Yeah, because I mean they use they

759
00:44:39,640 --> 00:44:43,680
Speaker 1: have standards, they have like actual standards for the number

760
00:44:43,680 --> 00:44:47,439
Speaker 1: of chemicals, uh minimums and maximums and stuff like that,

761
00:44:47,880 --> 00:44:51,000
Speaker 1: But it really comes down to human tasters, people that

762
00:44:51,040 --> 00:44:54,719
Speaker 1: actually taste this stuff and say, no, this is metallic

763
00:44:54,840 --> 00:44:57,680
Speaker 1: or muddy, there's no way this is extra virgin olive oil.

764
00:44:58,200 --> 00:45:01,640
Speaker 1: Fail or fuss d That's another one. I love that word.

765
00:45:04,560 --> 00:45:08,279
Speaker 1: But there just aren't enough mouths on these UH in

766
00:45:08,360 --> 00:45:13,560
Speaker 1: these associations to keep up with the massive, massive industry

767
00:45:13,560 --> 00:45:18,280
Speaker 1: that is olive oil industry. And so the most pessimistic

768
00:45:20,080 --> 00:45:24,520
Speaker 1: UH people out there will say of the olive oils

769
00:45:24,520 --> 00:45:29,320
Speaker 1: that say extra virgin are not right, And that's again

770
00:45:29,680 --> 00:45:32,040
Speaker 1: the most pessimistic. But I mean, let's just say it's fifty.

771
00:45:33,120 --> 00:45:36,000
Speaker 1: That's terrible. Yeah, it really is, because I mean, and

772
00:45:36,040 --> 00:45:38,880
Speaker 1: it's terrible for a couple of reasons. One, you're getting

773
00:45:38,960 --> 00:45:41,240
Speaker 1: ripped off. I mean, you might be paying for olive

774
00:45:41,280 --> 00:45:44,480
Speaker 1: oil that is just not up to snuff and it's

775
00:45:44,520 --> 00:45:47,120
Speaker 1: not as good as you think it is. That's that's

776
00:45:47,160 --> 00:45:50,360
Speaker 1: bad enough. But if you're you're getting olive oil because

777
00:45:50,400 --> 00:45:53,799
Speaker 1: you want to be healthier, right, and it turns out

778
00:45:53,840 --> 00:45:56,719
Speaker 1: that it's not only good, not good olive oil, it's

779
00:45:56,760 --> 00:45:59,920
Speaker 1: not even olive oil. You're not getting those health benefits.

780
00:46:00,200 --> 00:46:03,800
Speaker 1: You may even be eating something more than you should

781
00:46:04,520 --> 00:46:07,480
Speaker 1: and it's actually just vegetable oil, which is actually not

782
00:46:07,600 --> 00:46:11,080
Speaker 1: good for you in any way, shape or form. Really, Um,

783
00:46:11,120 --> 00:46:13,440
Speaker 1: that's that's just bad. So you're getting ripped off and

784
00:46:13,560 --> 00:46:19,280
Speaker 1: you're you're being abused health wise. Yeah, and it's uh.

785
00:46:19,360 --> 00:46:21,720
Speaker 1: I mean, we kind of made fun of the bottle

786
00:46:21,760 --> 00:46:25,680
Speaker 1: that says extra virgin olive oil, but you can get

787
00:46:25,719 --> 00:46:29,520
Speaker 1: the four dollar bottle and that could be fake. It's

788
00:46:29,560 --> 00:46:32,000
Speaker 1: not just the little cheap e's. I mean, that's a

789
00:46:32,000 --> 00:46:34,960
Speaker 1: pretty good warning sign. But you would think that if

790
00:46:35,000 --> 00:46:36,959
Speaker 1: you paid, like, you know that for the fifteen dollar

791
00:46:37,040 --> 00:46:39,840
Speaker 1: bottle next to the seven dollar bottle, that that's the

792
00:46:39,840 --> 00:46:44,640
Speaker 1: real deal. And that's not always the case either, really, bs,

793
00:46:45,080 --> 00:46:48,160
Speaker 1: I know, and I didn't run across like how you

794
00:46:48,520 --> 00:46:50,600
Speaker 1: how you can be sure? But I don't know, man,

795
00:46:50,760 --> 00:46:52,480
Speaker 1: I think there is no way to be sure. I

796
00:46:52,520 --> 00:46:55,960
Speaker 1: bet do a little research on your own, find out about,

797
00:46:57,040 --> 00:47:00,359
Speaker 1: you know, get a few brands that you know are

798
00:47:00,400 --> 00:47:03,000
Speaker 1: doing the right thing, and seek those out. And I

799
00:47:03,040 --> 00:47:06,120
Speaker 1: want to say, like, well, if you go to you know, Sonoma, Nappa,

800
00:47:06,680 --> 00:47:09,799
Speaker 1: you know, Provalance or somewhere where they they know what

801
00:47:09,840 --> 00:47:13,279
Speaker 1: they're talking about with olive oil, you'd have to have

802
00:47:13,360 --> 00:47:17,080
Speaker 1: like pretty like iron cones to open up an all

803
00:47:17,239 --> 00:47:20,040
Speaker 1: like a high end olive oil shop and sell vegetable oil.

804
00:47:20,480 --> 00:47:22,600
Speaker 1: So surely that'd be a good place to do it.

805
00:47:22,840 --> 00:47:25,600
Speaker 1: But then remember there was that whole mass Brother's chocolate

806
00:47:25,640 --> 00:47:28,920
Speaker 1: thing where they were just selling like melted down Hershey's

807
00:47:28,920 --> 00:47:31,320
Speaker 1: to everybody for like eight bucks a bar, and everybody

808
00:47:31,360 --> 00:47:34,279
Speaker 1: went for that. So I don't know. I would guess

809
00:47:34,320 --> 00:47:38,560
Speaker 1: you would have to befriend and olive oil producer who

810
00:47:38,600 --> 00:47:41,759
Speaker 1: you knew and trusted, maybe let them hold some of

811
00:47:41,800 --> 00:47:43,520
Speaker 1: your money for a little while, see what they did

812
00:47:43,560 --> 00:47:45,640
Speaker 1: with it. Uh, and then when they gave it all

813
00:47:45,680 --> 00:47:47,920
Speaker 1: back a couple of years down the road, then you

814
00:47:47,960 --> 00:47:51,239
Speaker 1: could confidently start buying olive oil from them. And that's

815
00:47:51,239 --> 00:47:54,480
Speaker 1: the only way, or just U we'll maybe we'll throw

816
00:47:54,560 --> 00:47:57,759
Speaker 1: chat a little seed money, okay, and partner with them,

817
00:47:58,600 --> 00:48:00,600
Speaker 1: and then we'll just have our own supply. He's a

818
00:48:00,640 --> 00:48:06,120
Speaker 1: trustworthy guy for sure. Yeah, Okay, cool, there we go wrong? Nice? Uh?

819
00:48:06,160 --> 00:48:08,040
Speaker 1: And then the final thing we got to talk about.

820
00:48:08,120 --> 00:48:09,800
Speaker 1: And again I think ED did a thorough job. But

821
00:48:10,120 --> 00:48:11,719
Speaker 1: I feel like we could do like three or four

822
00:48:11,760 --> 00:48:14,680
Speaker 1: more shows on olive oil. Why not, But we're not

823
00:48:14,719 --> 00:48:20,520
Speaker 1: going to. Okay, But the final thing here is olive

824
00:48:20,560 --> 00:48:23,040
Speaker 1: oil is great. We all love it. It's it's the

825
00:48:23,080 --> 00:48:26,440
Speaker 1: best oil to me aside from sesame oil, which also

826
00:48:26,480 --> 00:48:31,160
Speaker 1: love um, but it is it is not great for

827
00:48:31,200 --> 00:48:34,680
Speaker 1: the environment. The mass production of olive oil has some

828
00:48:34,719 --> 00:48:39,360
Speaker 1: pretty big drawbacks to it. Yes, I had no idea

829
00:48:39,400 --> 00:48:42,000
Speaker 1: about this. Yeah, and it made me like, go oh man,

830
00:48:42,360 --> 00:48:47,080
Speaker 1: I knew it was a catch. Always something's always something. Um. So,

831
00:48:47,960 --> 00:48:50,560
Speaker 1: when you produce olive oil, that that stuff that you

832
00:48:50,640 --> 00:48:54,160
Speaker 1: press all the oil out of the leftover olives. That's

833
00:48:54,160 --> 00:48:57,480
Speaker 1: called alive cake. And apparently one of the things that's

834
00:48:57,600 --> 00:49:02,200
Speaker 1: left over from this stuff our feet alls, which polyphenols

835
00:49:02,239 --> 00:49:05,200
Speaker 1: are actually kind of good for you. Phenols can be toxic,

836
00:49:05,280 --> 00:49:07,360
Speaker 1: they can be irritants, they can be really bad for

837
00:49:07,440 --> 00:49:10,600
Speaker 1: you if you ingust them orally. And when you make

838
00:49:10,640 --> 00:49:12,960
Speaker 1: olive oil, you have all this left over all of cake,

839
00:49:13,120 --> 00:49:15,920
Speaker 1: and when you spread it out there in the fields

840
00:49:15,920 --> 00:49:18,080
Speaker 1: to just kind of get rid of it, it runs

841
00:49:18,120 --> 00:49:22,680
Speaker 1: off and contaminates the local water supply. Um the water

842
00:49:22,800 --> 00:49:25,239
Speaker 1: that's used to create olive oil. It uses a ton

843
00:49:25,320 --> 00:49:29,360
Speaker 1: of water, and the wastewater can actually be treated in

844
00:49:29,440 --> 00:49:34,640
Speaker 1: typical municipal wastewater plants because it's too toxic. Again, this

845
00:49:34,719 --> 00:49:37,000
Speaker 1: does not mean that you're olive oil is toxic. It's

846
00:49:37,040 --> 00:49:40,160
Speaker 1: the stuff left over or that comes from the production

847
00:49:40,200 --> 00:49:42,600
Speaker 1: of olive oil that can be toxic to two people

848
00:49:43,239 --> 00:49:45,719
Speaker 1: and bad for the environment. So yeah, there's like a

849
00:49:45,760 --> 00:49:51,520
Speaker 1: big environmental impact, especially in small um rural areas where

850
00:49:51,600 --> 00:49:54,520
Speaker 1: like the whole local economy depends on olive oil. They

851
00:49:54,560 --> 00:49:57,120
Speaker 1: don't have the means to dispose of the stuff properly

852
00:49:57,680 --> 00:50:01,600
Speaker 1: UM where it has the real environmental impact. But it's

853
00:50:01,640 --> 00:50:04,960
Speaker 1: bad for for everybody. Just because it doesn't impact you

854
00:50:05,000 --> 00:50:07,480
Speaker 1: over here where you're enjoying the olive oil doesn't mean

855
00:50:07,480 --> 00:50:11,359
Speaker 1: you're not also still responsible for the impact that's going

856
00:50:11,400 --> 00:50:13,800
Speaker 1: on halfway across the world where the olive oil is

857
00:50:13,840 --> 00:50:16,640
Speaker 1: being produced. You know, isn't it amazing that they can

858
00:50:16,680 --> 00:50:19,600
Speaker 1: treat human poop waste water but not olive oil wastewater.

859
00:50:21,000 --> 00:50:22,560
Speaker 1: It is we can put a man on the moon

860
00:50:22,640 --> 00:50:25,960
Speaker 1: who can poop up there and we can treat that,

861
00:50:26,040 --> 00:50:29,360
Speaker 1: but we can't treat olive oil wastewater. The good news

862
00:50:29,480 --> 00:50:32,520
Speaker 1: is is as we speed into the future, UM, there

863
00:50:32,520 --> 00:50:35,560
Speaker 1: are new methods of reducing the amount of waste uh,

864
00:50:35,560 --> 00:50:39,880
Speaker 1: And there are new methods of detoxification for that waste

865
00:50:39,920 --> 00:50:42,800
Speaker 1: to be a little less harmful UH. And they're looking

866
00:50:42,840 --> 00:50:45,480
Speaker 1: at other things that they can do to help put

867
00:50:45,520 --> 00:50:49,600
Speaker 1: some of that waste actual use UM, like as fuel

868
00:50:49,840 --> 00:50:52,120
Speaker 1: or you know, stuff like that. So I mean they're

869
00:50:52,160 --> 00:50:55,040
Speaker 1: they're trying to get it under control, but it is

870
00:50:55,080 --> 00:50:58,440
Speaker 1: a black eye for sure. They are feeding as much

871
00:50:58,480 --> 00:51:01,759
Speaker 1: as they can to just Seppi, who's just ingesting it

872
00:51:01,800 --> 00:51:05,080
Speaker 1: and metabolizing this stuff. But he can only eat so much,

873
00:51:05,640 --> 00:51:09,799
Speaker 1: poor Giseppe. Uh you got anything else? No, Although I

874
00:51:09,840 --> 00:51:12,880
Speaker 1: have a feeling if I traveled through southern Italy somebody

875
00:51:12,880 --> 00:51:14,960
Speaker 1: would grab me at some point and say, come on,

876
00:51:15,239 --> 00:51:18,319
Speaker 1: sit up on the sit on the olives. Will you'd

877
00:51:18,320 --> 00:51:23,320
Speaker 1: be the Giuseppe standard. Well a second, if you tour

878
00:51:23,360 --> 00:51:28,480
Speaker 1: southern Italy, bring me back some olive oil, will you? Okay? Okay? Um? Well,

879
00:51:28,520 --> 00:51:31,520
Speaker 1: if you want to know more about olive oil, you can't.

880
00:51:31,680 --> 00:51:33,920
Speaker 1: There's nothing more to know because Egg covered it all

881
00:51:33,960 --> 00:51:37,440
Speaker 1: for us. Good job, ed Um. You can type the

882
00:51:37,560 --> 00:51:40,680
Speaker 1: words olive oil into the search bar of your favorite

883
00:51:40,680 --> 00:51:43,400
Speaker 1: search engine and it will bring up the whole world

884
00:51:44,040 --> 00:51:47,520
Speaker 1: of stuff for you. Just be aware, remember about it

885
00:51:47,600 --> 00:51:50,960
Speaker 1: is not real. Since I said that's time for listening

886
00:51:50,960 --> 00:51:53,440
Speaker 1: to mail, Oh no, it's not. You know what it's

887
00:51:53,480 --> 00:51:56,319
Speaker 1: time for? Oh yeah, you want me to say it

888
00:51:57,640 --> 00:52:10,200
Speaker 1: an administrative d that's right, Josh. This is when we

889
00:52:11,760 --> 00:52:17,080
Speaker 1: thank listeners for small tokens and large tokens of of

890
00:52:17,160 --> 00:52:21,400
Speaker 1: love and appreciation, appreciation they've sent to us here at

891
00:52:21,400 --> 00:52:23,920
Speaker 1: the Atlanta office. And I'm gonna start it off with

892
00:52:24,239 --> 00:52:30,040
Speaker 1: Lori from Minneapolis, Minnesota, who very sweetly sent my daughter

893
00:52:30,160 --> 00:52:34,080
Speaker 1: a Free to Carlo action figure because I talked about

894
00:52:34,160 --> 00:52:36,200
Speaker 1: how much she loved Free to Carlo and she loves

895
00:52:36,520 --> 00:52:39,120
Speaker 1: loves loves it. Thank you, Lorie, Thank you Lord. That

896
00:52:39,239 --> 00:52:42,280
Speaker 1: was very nice of you. I am going to start

897
00:52:42,320 --> 00:52:46,000
Speaker 1: off with Jim Sias and the Crown Royal team who

898
00:52:46,080 --> 00:52:49,319
Speaker 1: styled us out again. Yeah, man with some fifths of

899
00:52:49,400 --> 00:52:53,000
Speaker 1: Crown Royal and some very cool rocks classes that have

900
00:52:53,200 --> 00:52:55,759
Speaker 1: like the little crown on the pittole pillow like in

901
00:52:55,760 --> 00:52:58,560
Speaker 1: a hologram etched in the middle. Yeah, and it weighs

902
00:52:58,560 --> 00:53:00,879
Speaker 1: like a pound and a half. It's got some real

903
00:53:00,960 --> 00:53:03,120
Speaker 1: have to it. Plus they sent us candy too, which

904
00:53:03,160 --> 00:53:06,680
Speaker 1: is pretty nice. That was very nice. John nord Skogg

905
00:53:07,520 --> 00:53:10,759
Speaker 1: sent us boy, remember John, he sent us the He

906
00:53:10,800 --> 00:53:13,960
Speaker 1: calls it a code wheel. What we should probably do

907
00:53:14,000 --> 00:53:16,640
Speaker 1: is just put a picture of this thing up he um.

908
00:53:16,719 --> 00:53:18,920
Speaker 1: He he built it for I think a boy Scout

909
00:53:19,200 --> 00:53:23,560
Speaker 1: troop um. And then repurposed it as a wonderful gift

910
00:53:23,600 --> 00:53:25,680
Speaker 1: for us. But is we now have it hanging up

911
00:53:25,719 --> 00:53:28,239
Speaker 1: on the wall of the office John, we finally got

912
00:53:28,239 --> 00:53:33,200
Speaker 1: it up. Is this huge handmade thing of wonder of

913
00:53:33,800 --> 00:53:39,080
Speaker 1: interlocking gears and cranks that turn and you and it

914
00:53:39,200 --> 00:53:43,200
Speaker 1: eventually will spit out a paper code. I don't even

915
00:53:43,239 --> 00:53:46,080
Speaker 1: fully understand it yet, but it looks like something from

916
00:53:46,080 --> 00:53:49,239
Speaker 1: the ancient past, and it's just pretty amazing. It looks

917
00:53:49,320 --> 00:53:52,359
Speaker 1: really cool in our office. It's daunting, yes, and yeah,

918
00:53:52,400 --> 00:53:54,960
Speaker 1: we can't understand it, so it's definitely going to be

919
00:53:55,160 --> 00:53:58,040
Speaker 1: a wall piece from now on. Yeah, and imagine John

920
00:53:58,080 --> 00:54:00,520
Speaker 1: has been a fortune shipping that thing too. So many

921
00:54:00,560 --> 00:54:03,040
Speaker 1: many thanks John. Yeah, and I think we thanked John

922
00:54:03,560 --> 00:54:05,880
Speaker 1: last time, but that was a far better thank so

923
00:54:06,000 --> 00:54:09,839
Speaker 1: way to go, chuck Um. We got a We got

924
00:54:09,880 --> 00:54:12,640
Speaker 1: a lot of great gifts when we went to Australia

925
00:54:12,719 --> 00:54:16,040
Speaker 1: for our tour um. One of them was Janet from

926
00:54:16,160 --> 00:54:19,160
Speaker 1: Nano Girl Labs in New Zealand gave us a beautiful

927
00:54:19,360 --> 00:54:23,880
Speaker 1: hardcover edition of their book, Nano Girl Labs book, The

928
00:54:23,960 --> 00:54:27,160
Speaker 1: Kitchen Science Cookbook. And you can look up Kitchen Science

929
00:54:27,200 --> 00:54:29,880
Speaker 1: Cookbook dot com and it has all these different recipes

930
00:54:29,920 --> 00:54:32,640
Speaker 1: in it, and each recipe is a science experiment that

931
00:54:32,760 --> 00:54:35,479
Speaker 1: uses ingredients that are super easy to find a super

932
00:54:35,560 --> 00:54:39,600
Speaker 1: cheap and um. It turns out Janet, the chief operations

933
00:54:39,719 --> 00:54:42,680
Speaker 1: engineer for Nano Girl Labs, has been listening to us

934
00:54:42,719 --> 00:54:46,239
Speaker 1: since her teens. Since she was in her teens, So

935
00:54:46,360 --> 00:54:48,279
Speaker 1: I feel old, but thank you very much for that

936
00:54:48,320 --> 00:54:53,440
Speaker 1: awesome book. Yes, Emily Cool and Judge with Baxter Sin

937
00:54:53,560 --> 00:54:56,800
Speaker 1: this uh an invitation to their wedding in Idaho. Nice

938
00:54:57,040 --> 00:55:01,000
Speaker 1: Mazel tov. I wish we could have gone, uh and

939
00:55:01,200 --> 00:55:05,960
Speaker 1: Cam and Sonja, so they came to our Melbourne show. Um,

940
00:55:06,040 --> 00:55:08,400
Speaker 1: and remember they gave us the Tim TAM's and the

941
00:55:08,480 --> 00:55:11,799
Speaker 1: eight year old Tawny Port first so we could do

942
00:55:11,920 --> 00:55:15,080
Speaker 1: grown up Tim Tam slams. And I tell you that's

943
00:55:15,120 --> 00:55:17,960
Speaker 1: the only way to do Tim Tam slams. So with

944
00:55:18,040 --> 00:55:21,080
Speaker 1: Tawny Port, it's amazing. If you don't know what Tim

945
00:55:21,120 --> 00:55:24,800
Speaker 1: TAM's are, go to your local world market and buy

946
00:55:24,880 --> 00:55:29,280
Speaker 1: some and thank me later. Yes, for sure, Krista allen

947
00:55:29,320 --> 00:55:32,640
Speaker 1: Steen sent us art. Here's what she does. She takes

948
00:55:32,640 --> 00:55:35,960
Speaker 1: prints of atlas Is, road maps and stuff like that

949
00:55:36,320 --> 00:55:39,040
Speaker 1: and then paints over them with little sort of throwback

950
00:55:39,120 --> 00:55:42,880
Speaker 1: kitchen motel signs. And she sent us the Ohio and

951
00:55:42,880 --> 00:55:47,400
Speaker 1: Georgia because beautiful. You're from Toledo and I'm from Georgia.

952
00:55:47,680 --> 00:55:51,440
Speaker 1: That's right. They're very cool. Yeah, thank you for those. Um.

953
00:55:51,520 --> 00:55:56,480
Speaker 1: Jack Hawkins works at Star Wars whiskey. Remember that the

954
00:55:56,560 --> 00:55:59,439
Speaker 1: Star Wars that we got at the Melvin show. Uh,

955
00:55:59,480 --> 00:56:04,520
Speaker 1: we got some from him and it is beautiful stuff.

956
00:56:04,520 --> 00:56:06,839
Speaker 1: You can check it out at star Wars dot com

957
00:56:06,960 --> 00:56:11,239
Speaker 1: dot a you Alison Gallagher, she's one of my movie

958
00:56:11,239 --> 00:56:14,200
Speaker 1: crush buddies. She sent Uh, she sent me a mug

959
00:56:15,080 --> 00:56:17,600
Speaker 1: so this is probably a movie crush thing of Tri

960
00:56:17,719 --> 00:56:23,759
Speaker 1: Saratops that says crushing it nice. That's awesome. It's very cool. Bill.

961
00:56:23,960 --> 00:56:25,560
Speaker 1: This has to do with movies. But I don't know

962
00:56:25,600 --> 00:56:27,640
Speaker 1: if it was movie crushed Bill Wagon or sent us

963
00:56:27,680 --> 00:56:31,120
Speaker 1: the DVD of Mongol. Oh. Yeah, remember that one that

964
00:56:31,200 --> 00:56:34,480
Speaker 1: was for us, the one version of the Genghis Khan story.

965
00:56:34,600 --> 00:56:39,400
Speaker 1: That's that didn't star somebody like Omar Sharif or Um

966
00:56:39,480 --> 00:56:42,879
Speaker 1: the Duke. That's right. It was like actually a good movie.

967
00:56:42,880 --> 00:56:44,799
Speaker 1: I haven't watched it yet, but I'm looking forward to it.

968
00:56:45,560 --> 00:56:49,719
Speaker 1: Ben flour Flo f l O r sent us his

969
00:56:50,640 --> 00:56:53,920
Speaker 1: h this is very cool reusable carbon fiber drinking straws.

970
00:56:54,640 --> 00:56:59,440
Speaker 1: Um Plastic straws are a very caused a jure. People

971
00:56:59,480 --> 00:57:02,399
Speaker 1: should up using them as much as possible. I saw

972
00:57:02,440 --> 00:57:06,440
Speaker 1: a little stat they oh they said they take um

973
00:57:06,480 --> 00:57:10,640
Speaker 1: like ten minutes to make, twenty minutes to use and

974
00:57:10,680 --> 00:57:14,640
Speaker 1: stay in the environment forever. Uh So Ben has a

975
00:57:14,680 --> 00:57:18,680
Speaker 1: company called Looster l U s t i R. Where

976
00:57:18,680 --> 00:57:20,800
Speaker 1: he makes these carbon fiber drinking straw as. They come

977
00:57:20,800 --> 00:57:23,040
Speaker 1: in a little carrying case that you can just throw

978
00:57:23,040 --> 00:57:25,520
Speaker 1: in your car your purse and if you like to

979
00:57:25,600 --> 00:57:28,280
Speaker 1: drink out of straws, then you can carry it around

980
00:57:28,360 --> 00:57:30,320
Speaker 1: and bring your own straw and say no, thank you,

981
00:57:30,480 --> 00:57:33,080
Speaker 1: I have my own straw. Yeah, it'd be like um

982
00:57:33,400 --> 00:57:35,680
Speaker 1: medieval times for everybody had to walk around with your

983
00:57:35,680 --> 00:57:37,840
Speaker 1: own spoon and if you lost your spoon, you starved

984
00:57:37,840 --> 00:57:41,320
Speaker 1: to death. That's right, um big thanks to Brad Ashmore

985
00:57:41,440 --> 00:57:44,800
Speaker 1: for sending us his book of short weird fiction. Had

986
00:57:44,840 --> 00:57:50,080
Speaker 1: he worn a different body, remember that one Angela from

987
00:57:50,120 --> 00:57:55,440
Speaker 1: Tasmania since some lovely, lovely knitted hats from Australian wool.

988
00:57:55,960 --> 00:58:00,440
Speaker 1: Nice thank you Angela. Um we got an awesome drawing

989
00:58:00,480 --> 00:58:03,640
Speaker 1: of us from Eugene Gorman. He did an awesome pencil

990
00:58:03,680 --> 00:58:05,600
Speaker 1: drawing of us and you can see it and all

991
00:58:05,640 --> 00:58:10,800
Speaker 1: of his other stuff on Instagram at Gorman Eugene. Check

992
00:58:10,880 --> 00:58:15,320
Speaker 1: him out. John D send his hand painted portraits. You

993
00:58:15,360 --> 00:58:17,440
Speaker 1: can go to John D dot com actually j O

994
00:58:17,680 --> 00:58:19,880
Speaker 1: h n d dot com to check out his art.

995
00:58:19,880 --> 00:58:22,720
Speaker 1: Thanks John, Those are very cool. The last one I've

996
00:58:22,720 --> 00:58:25,600
Speaker 1: got is from Ryan and the thirty year old engineer

997
00:58:25,920 --> 00:58:29,120
Speaker 1: who is apparently still tells people his age when he

998
00:58:29,160 --> 00:58:32,800
Speaker 1: says hi. He he sent in a pack of pilot

999
00:58:32,920 --> 00:58:37,600
Speaker 1: friction eraseable pen right. They disappear with heat and reappear

1000
00:58:37,720 --> 00:58:40,400
Speaker 1: in the freezer, and they are pretty awesome. So thanks

1001
00:58:40,440 --> 00:58:43,800
Speaker 1: a lot. Ryan. That's that's that's pretty cool. I'm still

1002
00:58:43,920 --> 00:58:45,960
Speaker 1: I'm still a G two guy, but that's those are

1003
00:58:46,040 --> 00:58:48,280
Speaker 1: nice pens, all right. I just got a couple of more.

1004
00:58:48,440 --> 00:58:54,160
Speaker 1: William Dawson sent uh ukulele for music teachers and music therapists.

1005
00:58:54,160 --> 00:58:56,600
Speaker 1: It's a book that he put together about how the

1006
00:58:56,680 --> 00:59:01,000
Speaker 1: ukulele can be used as music therapy and it's very

1007
00:59:01,000 --> 00:59:02,360
Speaker 1: cool and I do have a Uka lately, so I'm

1008
00:59:02,360 --> 00:59:04,160
Speaker 1: gonna gonna take a look at that for sure you

1009
00:59:04,240 --> 00:59:07,680
Speaker 1: got a future side career ahead of you. And then finally,

1010
00:59:07,680 --> 00:59:12,479
Speaker 1: of course, uh, our buddies Lows Hillary and Mike Lows

1011
00:59:12,520 --> 00:59:16,680
Speaker 1: are sent us along in their collaboration with Flathead Lake

1012
00:59:16,840 --> 00:59:22,000
Speaker 1: Cheese in Montana. They sent usd uh, stuff you should Know,

1013
00:59:22,800 --> 00:59:27,080
Speaker 1: Stuff you should know specific hopping mad gooda cheese so

1014
00:59:27,120 --> 00:59:29,600
Speaker 1: good And we always get that flathead like cheese from

1015
00:59:29,680 --> 00:59:33,480
Speaker 1: them every year and it's just super super kind. It's

1016
00:59:33,520 --> 00:59:36,360
Speaker 1: the most wonderful time of the year it is when

1017
00:59:36,400 --> 00:59:39,320
Speaker 1: we get that cheese. Also, I want to say, um,

1018
00:59:39,480 --> 00:59:41,880
Speaker 1: we haven't heard from Little Bit Sweets in a long time.

1019
00:59:41,920 --> 00:59:47,240
Speaker 1: I hope they're doing alright. Hint hint, Yeah, I'll hit

1020
00:59:47,280 --> 00:59:50,120
Speaker 1: her up. It's been a minute. Please do well. If

1021
00:59:50,200 --> 00:59:52,560
Speaker 1: you want to send us something, that is very nice

1022
00:59:52,600 --> 00:59:54,200
Speaker 1: of you, but you don't have to send us anything.

1023
00:59:54,280 --> 00:59:56,480
Speaker 1: You can just drop a line to say hi. You

1024
00:59:56,520 --> 00:59:58,800
Speaker 1: can go to our website Stuff you Should Know dot

1025
00:59:58,800 --> 01:00:01,080
Speaker 1: com and check out all of our social links. You

1026
01:00:01,120 --> 01:00:03,680
Speaker 1: can find me hanging out on my website, the Josh

1027
01:00:03,760 --> 01:00:07,840
Speaker 1: clark Way dot com and you can send me Jerry Chuck, Noel,

1028
01:00:08,320 --> 01:00:12,240
Speaker 1: Matt Frank, the Chair and everybody an email at Stuff

1029
01:00:12,280 --> 01:00:20,400
Speaker 1: Podcast at how stuff works dot com For more on

1030
01:00:20,480 --> 01:00:22,960
Speaker 1: this and thousands of other topics. Is it how stuff

1031
01:00:22,960 --> 01:00:30,920
Speaker 1: works dot com.