WEBVTT

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♪♪

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[Ciriaco Chavez] So, we're in
the heart of Yolo County,

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uh, in the Sacramento Valley.

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Beautiful area, one of
the premier locations

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to plant olives.

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We're actually in the Dunnigan
Hills in Yolo County.

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Um, so, it's characterized
by these nice rolling hills.

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Fantastic location
for growing olives.

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Olives are one of the oldest
cultivated tree crops

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known to humankind.

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Researchers believe the origins
of these beautiful trees

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could date back as far
as 8,000 years,

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beginning in the
Eastern Mediterranean.

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To this day, the olive branch is
a symbol of peace.

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This day is action packed
with a high-tech harvest

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running 24 hours
a day for two months.

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[Rob Stewart] They're so
lush and packed.

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[Ciriaco] Yeah, they're
beautiful. Yeah, yeah,

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It's... it's... it's a really
fantastic year so far...

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Ciriaco Chavez oversees
the harvest and is the VP of

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Agriculture at Cobram Estate
based in Woodland, California.

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He says California olives rival
the best in the world.

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[Ciriaco] At Cobram Estate,
we're pioneering in California,

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the high density planting system
which is sort of the spacing

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that you see here.

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Trees further spaced out.

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It allows us to plant
any variety we want to plant.

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These varieties, Picual,
Coratina, Mission olives,

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which is another unique variety,
um, that's unique to California.

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We're bringing it
back to life really.

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It's a variety that was
originally planted in California

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hundreds of years ago,
the mission variety,

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which is the only uniquely
Californian variety.

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We won the world's
healthiest olive oil

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with Mission variety olives.

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Cobram Estate has a
quarter million trees

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on thousands of acres of land
in the Sacramento Valley.

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Every single olive tree

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will pass through the giant
mouth of the Colossus XL,

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a million-dollar machine
and the only one of its kind

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in North America.

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The machine has 750 picking rods
that rotate and spin,

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which causes the olives
to fall on conveyors

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and into a harvest trailer.

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The speed of each
row is calculated

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based on the number of olives
per tree, stripping the branches

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of more than 90%
of the ripe green fruit.

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After the field harvest,
it's a race against the clock.

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The dangers for extra virgin
olive oil are time and heat.

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The faster these olives are off
to the processing plant

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and into the mill
just minutes from the field,

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the higher the quality of
extra virgin olive oil.

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The transformation

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from fruit to oil must happen
within four to six hours.

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Leandro Rivetti is co-CEO
and Chief Oil Maker.

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[Leandro] The... the olives
that are picked

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directly from the tree
with our harvesters

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get delivered to this mill.
The fruit arrives.

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We just remove the leaves.

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We blow the leaves away,
clean the fruit,

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and then the fruit is crushed

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and turned into tapenade,
like an olive paste,

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within a stainless-steel
hammer crusher.

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That olive paste is then mixed
very gently and slowly

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for about an hour.

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And that process that we call
the malaxation process, um,

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allows the little droplets of
oil that were present in the

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flesh of a fruit to merge
and to form a larger oil phase

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that then will make
the separation

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through a centrifuge much,
much easier.

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So that's it. You know,
that's the entire process.

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There's no chemicals, there's no
heat that- nothing added to it.

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The extra virgin
olive oil is stored

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inside these stainless-steel
temperature-controlled tanks,

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locking in the freshness

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and the flavor until it's
bottled, shipped and sold.

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Each of these tanks holds
one million dollars' worth

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of extra virgin olive oil,

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among the healthiest
cooking oils available.

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[Leandro] Probably, when it
comes down to the prevention

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and... and the- let's call it
treatment or management

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of chronic disease like, um,
diabetes or cardiovascular

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disease, or even cognitive
disease like Alzheimer's,

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there's no other food
that comes even close

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to extra virgin olive oil
in terms of the amount

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of medical evidence to support
its use and... and its relevance

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within the context
of the Mediterranean diet.

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Normally, a doctor
will refer to olive oil

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from the health perspective,

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they are really talking
about extra virgin olive oil.

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And when chefs talk about the
fantastic flavors of olive oil,

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they actually are really talking
about extra virgin olive oil.

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Just in time to tempt
your taste buds,

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pizza is coming out
of this wood fire oven.

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The recipe calls for
a heavy drizzle

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of fresh extra virgin olive oil.

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It's a savory delight

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and another version
of California gold.

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[Ciriaco] It's an important
industry to be a part of.

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It's an important industry
because it's feeding America.

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I'm really proud to say
that I am

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working in an area, in a farm,
especially in California,

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where we produce such a
breadth of crops, from nuts

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to melons, to artichokes
to extra virgin olive oil.

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We're producing these
extremely high-quality products

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and feeding America.

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♪♪

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Let's give you some
olive knowledge.

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All olives start out green
and then turn black or dark

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purple as they ripen.

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And olive trees have long lives.

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Olive trees have been known
to live hundreds of years.

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If you're thinking
of making your own olive oil,

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you'll need to press around
11 pounds of olives to make

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just one quart of olive oil.