in the Peloponnese, Greece.

在希臘伯羅奔尼撒半島。

This region produces what is considered to be

這個地區產生的東西被認為是

the finest olive oil in the world.

是世界上最好的橄欖油。

It's made from this olive right here, the Koroneiki.

它是由這裡的這種橄欖製成的，即Koroneiki。

It is a very small olive,

這是一個非常小的橄欖。

but also very rich and aromatic.

但也非常豐富和芳香。

Thanks to a cold extraction

得益於冷提取

and a slow fermentation process,

和一個緩慢的發酵過程。

Koroneiki olive oil tastes like no other —

科羅尼基橄欖油的味道是獨一無二的

a true nectar of the gods.

一個真正的神的甘露。

This is the land of ancient myths and heroes, after all.

這畢竟是古代神話和英雄的土地。

This olive oil is considered a very bitter,

這種橄欖油被認為是一種非常苦的油。

very spiced olive oil.

非常香醇的橄欖油。

Very intense, grassy, fruity,

非常強烈，草味，果味。

and that is what makes Koroneiki very special.

而這正是Koroneiki非常特別的地方。

Like, the aromas of that and the spiciness,

比如，那的香氣和辛辣的感覺。

the intense character it has.

它所具有的強烈特徵。

Claudia: This region has a mild Mediterranean climate

克勞迪婭：該地區擁有溫和的地中海式氣候

with extended periods of sunshine,

陽光照射時間長。

which makes it the ideal home for olive groves.

這使得它成為橄欖園的理想家園。

Koroneiki olives are harvested

收穫Koroneiki橄欖

from late October until late January.

從十月底到一月底。

The best olive oil is considered to be

最好的橄欖油被認為是

the one extracted from the olives

從橄欖樹中提取的

harvested in the first three weeks,

在前三週收穫。

when they're bright green.

當他們是明亮的綠色。

Early-harvest olive oil is more nutritious.

早期收穫的橄欖油更有營養。

It is rich in polyphenols and antioxidants,

它富含多酚類物質和抗氧化劑。

which make the flavor fresher and more intense.

這使得味道更新鮮、更濃郁。

As the olives ripen, they do not really get any bigger,

隨著橄欖的成熟，它們並沒有真正變大。

but they will get darker.

但它們會變得更黑。

These ripe olives contain more oil than the green ones

這些成熟的橄欖比綠色的橄欖含有更多的油。

and will give a larger yield,

並將獲得更大的產量。

but their oil has a milder flavor.

但他們的油有更溫和的味道。

To preserve the nutrients inside the Koroneiki olive,

為了保存Koroneiki橄欖裡面的營養成分。

the harvest happens as fast as possible.

儘可能快地收穫。

There are two methods.

有兩種方法。

One is to shake the olives

一個是搖動橄欖球

out of the tree with these electric sticks.

用這些電棍從樹上下來。

Dimitra: See, now they just brush the olives.

迪米特拉。你看，現在他們只是在刷橄欖。

The olive fall, and they do not hurt the tree.

橄欖落下，並沒有傷害到樹。

Claudia: And it's only the olives that are ready

克勞迪婭：而且只有橄欖是準備好的

to fall that actually come down?

掉下來的是什麼？

They do everything.

他們什麼都做。

So basically they go through the tree.

是以，基本上他們會穿過這棵樹。

Some of them are more ripe.

有些是比較成熟的。

Some of them are more green.

其中一些人更多的是綠色。

We need them both.

我們同時需要他們。

We need them both to be harvested. All of them.

我們需要他們兩個都被收割。所有的人。

Claudia: Ah, this one. Yeah?

克勞迪婭：啊，這個。是嗎？

Whoa! And so I — oh, OK!

哇!所以我--哦，好吧！我也是。

Need to do this job with goggles or something.

需要戴著護目鏡或其他東西來做這項工作。

Ah!

啊!

It's, uh, let's see.

這是，呃，讓我想想。

Another method is to prune all the inside branches

另一種方法是修剪所有的內部分支

and then collect the olives

然後收集橄欖

with the help of this machine,

在這臺機器的幫助下。

which filters out the leaves.

它可以過濾掉樹葉。

So, the olives feed inside this.

是以，橄欖在這裡面進食。

There's olives falling.

有橄欖樹落下。

Be careful, be careful.

要小心，要小心。

Claudia: It's raining olives.

克勞迪婭：正在下橄欖雨。

Dimitra: Yeah, it's raining olives.

迪米特拉。是的，正在下橄欖雨。

Dimitra: Bravo, like this. Claudia: Yeah, yeah, yeah.

迪米特拉。很好，像這樣。克勞迪婭：是的，是的，是的。

With both methods, the olives fall into a net,

用這兩種方法，橄欖都會落入一個網中。

which is made of breathable material

這是由透氣性材料製成的

to avoid compressing the olives.

以避免壓迫到橄欖。

The net is then closed

然後，該網被關閉

and the more stubborn branches and leaves

和更頑固的樹枝和樹葉

are taken out by hand.

是用手拿出來的。

Dimitra: Like, fast, fast.

迪米特拉。像，快，快。

It's like brushing them.

這就像刷牙一樣。

Yes, yes, yes.

是的，是的，是的。

Claudia: So, how many olives do you put in one sack?

克勞迪婭：那麼，你在一個袋子裡要放多少橄欖？

Dimitra: 50 kilos of olives in one sack.

迪米特拉。一袋50公斤的橄欖。

Claudia: Wow.

克勞迪婭：哇。

Dimitra: And from that, you get 10 kilos of olive oil.

迪米特拉。從中你可以得到10公斤的橄欖油。

OK. Scratch the olive.

好的。刮開橄欖。

Squeeze it to find the olive oil inside.

擠壓它，找到裡面的橄欖油。

Now look, this is the olive oil.

現在看，這就是橄欖油。

Claudia: Oh, look!

克勞迪婭：哦，看!

It's actually whiter. Yeah, of course,

實際上，它更白了。是的，當然了。

because it's mixed with some pulp, yeah.

因為它與一些紙漿混合，是的。

Dimitra: And smell it.

迪米特拉。聞一下吧。

Fresh?

新鮮嗎？

Nice.

不錯。

Dimitra: This is the fresh grass that we're looking for

迪米特拉。這就是我們要找的鮮草

in the fresh olive oil. Exactly that sensation,

在新鮮的橄欖油中。正是這種感覺。

that you just have cracked the olive and find the aroma.

你剛剛敲開了橄欖，發現了香氣。

Claudia: Oh, yeah. There's so much juice

克勞迪婭：哦，是的。 有這麼多果汁

inside the olive itself. Can we taste it?

橄欖本身的內部。我們能嚐到它嗎？

Dimitra: No, they're very bitter.

迪米特拉。不，他們非常苦。

They are.

它們是。

They are very bitter.

它們非常苦澀。

But it's still nice.

但它仍然很好。

The Koroneiki olive has a sister, Kalamata.

科羅尼基橄欖有一個姐妹品種，卡拉馬塔。

Both varieties are important

這兩個品種都很重要

for the life of the olive grove.

為橄欖樹的生命。

Dimitra: This is really good for

迪米特拉。這真的很適合

the pollination of the trees.

樹木的授粉。

Also, think of tradition.

另外，考慮到傳統。

People produced what they needed for the house.

人們生產他們所需要的房子。

So they needed both Kalamata olives and olive oil.

所以他們既需要卡拉馬塔橄欖，也需要橄欖油。

Claudia: Because of their bitterness,

克勞迪婭：因為他們的苦難。

Kalamata olives are not turned into olive oil.

卡拉馬塔橄欖沒有變成橄欖油。

They are instead used as table olives

它們反而被用作食用橄欖。

and go through a debittering process:

並經歷了一個拆分過程。

They are cured in brine,

它們在鹽水中被醃製。

then vinegar,

然後是醋。

and then stored in jars with Koroneiki olive oil.

然後用Koroneiki橄欖油儲存在罐子裡。

We have more than 2,000 olive trees.

我們有2000多棵橄欖樹。

Some of them are 1,000 years old.

其中一些有1000年的歷史。

We are very connected with the olive trees.

我們與橄欖樹的關係非常密切。

Every family has 200 trees, 300 trees.

每個家庭都有200棵、300棵樹。

It is their olive oil for the family,

這是他們家的橄欖油。

even though they are not farmers.

儘管他們不是農民。

And it's also for them an extra income.

而且對他們來說，這也是一種額外的收入。

Claudia: Together with extracting the oil

克勞迪婭：在提取石油的同時

from her family's groves,

來自她家的小樹林。

Dimitra will usually work

Dimitra通常會起作用

with local families to extract their own oil.

與當地家庭一起開採他們自己的石油。

Her mill is actually paid in olive oil by these families,

她的工廠實際上是由這些家庭用橄欖油支付的。

as it keeps 8% of the production.

因為它保留了8%的產量。

More than 1,000 sacks arrive every day

每天有超過1,000個麻袋運到。

during peak harvest at Dimitra's mill.

在迪米特拉工廠的收穫高峰期。

The oil is extracted within 24 hours.

油在24小時內被提取出來。

After this machine blows the leaves out,

經過這臺機器吹出的樹葉。

the olives are washed.

橄欖被洗淨。

This is an important step

這是一個重要的步驟

to remove any soil that may be in the olives

去除可能存在於橄欖樹中的任何土壤

that would give the oil an earthy taste.

這將使油具有泥土的味道。

There is also a scale here to weigh the olives

這裡還有一個秤，用來稱量橄欖。

and see what percentage of olive oil is extracted from them.

並看看從它們中提取的橄欖油比例是多少。

We need to weigh the olives

我們需要對橄欖進行稱重

to see how many olives every family has brought.

看看每個家庭帶來了多少橄欖。

Usually for the Koroneiki variety,

通常是為了Koroneiki品種。

when it's early harvest, about 14%.

當它是早期收穫時，大約14%。

When it's mid-season, it's about 20%.

當它是季節中期時，大約是20%。

Claudia: The olives, including the pits,

克勞迪婭：橄欖，包括果核。

are ground into a paste.

被磨成糊狀。

The paste ferments and spins for a few minutes

糊狀物發酵並旋轉數分鐘

to bring out the aromas of the Koroneiki olive.

以帶出Koroneiki橄欖的香氣。

Then the temperature cools down really fast

然後溫度很快就會降下來

to be able to extract the oil.

以便能夠提取石油。

Cold extraction means that the olive oil

冷榨意味著橄欖油

is produced with olives less than 28 degrees.

是用低於28度的橄欖生產的。

Because otherwise you would cook, basically, the —

因為否則你就會煮，基本上，-

Exactly, you'd burn the olive oil.

沒錯，你會把橄欖油燒掉的。

Claudia: Yeah, yeah.

克勞迪婭：是的，是的。

Dimitra: Now we extract the olive oil.

迪米特拉。現在我們提取橄欖油。

So basically we don't press the olives.

所以基本上我們不壓榨橄欖。

Press is open air.

新聞是開放的。

So now, here we don't want any oxygen.

所以現在，在這裡我們不想要任何氧氣。

Press is human touch.

新聞是人的接觸。

We don't want that.

我們不希望這樣。

Claudia: The extraction of the olive oil

克勞迪婭：橄欖油的提取

happens in this machine here in just 15 minutes.

在這臺機器裡，只需15分鐘就能發生。

It works like a big centrifuge to separate the solids,

它的工作原理就像一個大的離心機來分離固體。

like the paste, the pit, and the flesh,

像糊狀物、坑狀物和肉狀物。

from the liquid, which is our olive oil.

從液體中，也就是我們的橄欖油。

The process is very fast.

這個過程非常快。

From their arrival, olives are turned into oil

從他們的到來，橄欖被變成了油

in less than 45 minutes.

在不到45分鐘內。

The liquid gold that comes out is extra-virgin olive oil,

出來的液體黃金是特級初榨橄欖油。

the finest grade in the family of olive oils.

是橄欖油家族中最好的等級。

Extra-virgin means that the cold extraction

特級初榨意味著冷提取

has preserved all the antioxidants

保留了所有的抗氧化劑

and polyphenols present in the Koroneiki olive,

和存在於Koroneiki橄欖中的多酚類物質。

like cheese made with raw milk.

如用原奶製作的奶酪。

Olive oil is also measured

橄欖油也被測量

by a parameter called free acidity.

由一個叫做自由酸度的參數決定。

For extra-virgin,

對於特級初榨橄欖油。

the free acidity must be 0.8% or less,

自由酸度必須是0.8%或更低。

meaning than less than 0.8%

意味著小於0.8%

of the fatty acids normally present in olive oil

的脂肪酸通常存在於橄欖油中

have been damaged, either in production or storage.

在生產或儲存中被損壞。

Extra-virgin olive oil is more nutritious

特級初榨橄欖油的營養價值更高

but also has a shorter shelf life compared to other grades.

但與其他等級相比，保質期也較短。

We have the liquids,

我們有液體。

and now we have to separate the liquids.

現在我們必須把液體分開。

There is some water that's naturally inside the olive oil.

有一些水是自然存在於橄欖油裡面的。

Again, it's a second centrifugation.

同樣，這也是第二次離心。

At this time it's vertical.

在這個時候，它是垂直的。

Olive oil is light; goes on the surface.

橄欖油是輕的；在表面上走。

Water is heavy; goes down.

水是重的；往下走。

And like this, naturally, they are separated.

就這樣，自然地，他們被分開了。

Claudia: Olive oil is stored

克勞迪婭：橄欖油的儲存

in 300-ton stainless-steel tanks.

在300噸的不鏽鋼罐中。

When not full, the tanks are filled with nitrogen.

不滿的時候，罐子裡裝的是氮氣。

In fact, light, oxygen, and temperature

事實上，光線、氧氣和溫度

are the worst enemies of olive oil.

是橄欖油的最大敵人。

Unlike wine, there is no such thing as aging in the bottle.

與葡萄酒不同，不存在在瓶中陳化的情況。

Olive oil is only bottled when needed.

橄欖油只在需要時才裝瓶。

Dimitra's mill produces more than 600 tanks

迪米特拉的工廠生產超過600個坦克

of olive oil every year.

每年都有大量的橄欖油。

This is my office.

這是我的辦公室。

Your olive mill, yeah.

你的橄欖油廠，是的。

The traditional olive-oil mill.

傳統的橄欖油廠。

So, it was in 1904

所以，是在1904年

that the olive-oil mill started working.

橄欖油廠開始運作。

And my husband now is the

而我的丈夫現在是

fifth-generation owner of the olive-oil mill.

橄欖油廠的第五代主人。

Claudia: Oh, wow. So this is how it was originally?

克勞迪婭：哦，哇。所以這就是它最初的樣子？

Dimitra: This is the family.

迪米特拉。這就是我們的家庭。

So this is my father-in-law.

所以這是我的岳父。

In that photo, he's 4.

在那張照片中，他是4歲。

Claudia: He's the small one?

他是那個小的？

Dimitra: Yeah, the small boys, 4 years old.

迪米特拉。是的，那些小男孩，4歲的。

Now he's 74.

現在他已經74歲了。

OK, you are very lucky,

好吧，你是非常幸運的。

because this is the early-harvest olive oil

因為這是早期收穫的橄欖油

harvested 10 days ago.

10天前收割的。

So this is as fresh as you can get it. OK?

所以這是你能得到的最新鮮的東西。好嗎？

This is the Koroneiki variety.

這是Koroneiki品種。

This is from our own land, family estate.

這是來自我們自己的土地，家族的遺產。

I want you to take your hand like this.

我想讓你像這樣握住你的手。

Close it

關閉它

and cover it.

並覆蓋它。

And let's roll it a bit.

讓我們把它滾動一下。

Usually when we taste the olive oils,

通常，當我們品嚐橄欖油時。

we taste them in 28 degrees.

我們在28度下品嚐它們。

This is the perfect temperature,

這是一個完美的溫度。

because you have the aromas of the olive oil.

因為你有橄欖油的香氣。

You feel them. OK?

你感覺到他們。好嗎？

Extra-virgin olive oil has three characteristics.

特級初榨橄欖油有三個特點。

No. 1 is fruitiness.

第一點是果味。

Fruitiness, you can only sense it with your nose.

果味，你只能用鼻子來感知。

And fruitiness has a scale from 0 to 10

而果味有一個從0到10的等級

by the national standards.

由國家標準。

Let's put our nose in.

讓我們把鼻子伸進去。

Oh.

哦。

I could put this on my bedside table.

我可以把這個放在我的床頭櫃上。

Fruity, fresh.

果味，新鮮。

The Koroneiki variety

科羅內基品種

has the fresh-cut grass as a characteristic.

有新鮮的草作為特徵。

Yeah. It smells exactly like that.

是的，它聞起來完全像那樣。

This is a fruitiness around 6, 6.5.

這是一種6、6.5左右的果味。

And then what are the other two characteristics?

然後，其他兩個特點是什麼？

Bitter. You feel it here,

苦的。你在這裡可以感受到。

right and left part of your tongue.

舌頭的右側和左側部分。

And spicy. You feel it here when you swallow your olive oil.

而且很辣。當你吞下橄欖油時，你會在這裡感受到它。

[sucks in]

[吸氣]

[sucks in]

[吸氣]

[Claudia coughs] [both laugh]

[克勞迪婭咳嗽] [兩人笑]

Dimitra: That was the spicy!

迪米特拉。這是很辣的!

So is that movement you do, the [sucks in] —

所以，你做的那個動作，就是[吸進去]------。

The oxygen.

氧氣。

Yeah, to sort of make the olive oil —

是的，為了使橄欖油...

Dimitra: Breathe, yes, yes. Claudia: Breathe.

迪米特拉。呼吸，是的，是的。克勞迪婭：呼吸。

So this is when you want oxygen.

所以這時你需要氧氣。

Dimitra: Exactly. Claudia: This is the only time

迪米特拉。正是如此。克勞迪婭：這是唯一的一次

where you need a little bit of it.

在你需要一點點的地方。

Yeah, yeah.

是的，是的。

You want fresh green mouth.