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Greetings David Avocado Wolf here and we are processing olives. Now if you look here, you can see that he's pre-filtering

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the olives. Try to get some of the debris out of the sticks to get the leaves out.

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But if you want a little bit of medicine, which is very good and gets into a lot of olive oil,

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you're gonna need meat. But this is an ice-pressing process, so

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the heat will be out of the mix and

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we'll get a better and purer product and a cleaner product and probably a higher antioxidant product, I'm sure. Yep.

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But

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None of the leaf medicine. Well, plus all the stress that the olives have been under, fill all the way behind oleocene and oleocanthal.

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So you see that what's happening here is we had a poor season. Come take a look at this. Basically a small season

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in terms of volume and size.

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Very small all of those.

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But because it's picked at the right time and because of the cold ice-pressing, you're gonna get the oleocanthal and

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what is it, oleocene?

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Yep, oleocene. Here, compare. Yeah, come look at this. So this is like, this is the size they should be.