Greetings David Avocado Wolf here and we are processing olives. Now if you look here, you can see that he's pre-filtering
the olives. Try to get some of the debris out of the sticks to get the leaves out.
But if you want a little bit of medicine, which is very good and gets into a lot of olive oil,
you're gonna need meat. But this is an ice-pressing process, so
the heat will be out of the mix and
we'll get a better and purer product and a cleaner product and probably a higher antioxidant product, I'm sure. Yep.
But
None of the leaf medicine. Well, plus all the stress that the olives have been under, fill all the way behind oleocene and oleocanthal.
So you see that what's happening here is we had a poor season. Come take a look at this. Basically a small season
in terms of volume and size.
Very small all of those.
But because it's picked at the right time and because of the cold ice-pressing, you're gonna get the oleocanthal and
what is it, oleocene?
Yep, oleocene. Here, compare. Yeah, come look at this. So this is like, this is the size they should be.