Hello and welcome to cooking issues. This is Dave on the road to cooking news coming to you live from the heart of Manhattan to Rockefeller Center newsstand studios joined as usual in the studio with Anastasia hammer Lopez, how're you doing stuff? I'm good? Yeah, yeah. We're actually lucky. We're recording a little late today. And it's good because your train was late. Yes, that's true. Yeah, nice. We also joined rockin the panels here, Joe Hasan, how're you doing?

I'm doing well, man. Great to see you, man. Thanks for being so amenable to the change of times. Amen. And listeners. Thank you.

It used to be we never got started before 1230. Anyway, back at the old place back in Voldemort's place, because I was always late. rockstars Yeah, yeah. Joe doesn't Joe doesn't play doesn't want you to be late. doesn't enjoy it. Now we find new here. Yeah, Joe. Joe is a Joe is a Why don't you show up 15 minutes before the show starts this way. If you're a little bit late, I can just be a little bit better at you and not actually decapitate you Game of Thrones style. Anyway, also got, we got on the California panel, we got Jackie molecules, how you doing?

Good. I feel like staff has told me this. I'm the one that enabled the 12 ish start of cooking issues.

And can we can we talk about this? Can we talk about this? Like, I'm not saying anything about you. But everyone at that former network that shall not be named? Hi, all the time. They why high all the time? Oh. Oh, well, I mean, it's like what's the time man? It was like, it's like a renegade network. They're like, what is time mean? Anyway,

every, every other show was pretty much on.

Yeah. But I mean, like, you know, if Anastasia and I get a vibe out of a place, like she was on time, but like, if we get a vibe out of a place, we're like, you know, what the hell was that? My rock stars. I was on time. I'm not saying I didn't I just get through saying you were on time. And you're listening. I don't agree with you. Because you don't agree with my assessment. I

took it seriously.

Oh, yeah. You took it seriously. Yeah. And I didn't I didn't put any work in now. I just loved you, man. I was I was too soft. And we love. We love you right back. Yeah. If you're listening on Patreon code questions in 2917410 1507. That's 917-410-1507. And Quinn, are you there? They're in the in the in the wilds of Vancouver Island. Nope. The last Quinn. All right. We'll get him back. All right, Quinn.

Yeah, yeah.

So why don't you tell them how to join the Patreon if they want to be able to call in and get all this other good stuff?

Well, you go to patreon.com/cooking issues. For the $5 tier, you get the show recorded a few days or a week. If you do the $10 and up, you get to listen, live, either audio or video.

Yeah, but does everyone at every level get the same level of like discounts from kitchen arts and letters and all that stuff? Or? No?

I don't know. I believe so.

I shouldn't be what kind of cool discounts are happening right now. Quinn.

Right now we have the both the master both promo code for I believe 20%. Or to double check over the book, Martha from Kitchener within letters. And then we have a 20% discount code for mafia and the products excluding wholesale and the millennial.

Yeah, yeah, well, I mean, let me put you this way when if you have $1,800 to spend on a grinder which I hope everyone out there does right I mean, but even with inflation that's still a lot of money right? That's not like you know, we're not totally why Mr. Yet Weimar. We're not Weimar yet. So like, we're not in like, you know, you need like a wheelbarrow to buy like a pack of gum. But if we get there, buy it right away. You know what I mean? Like, I really think it's a good, good deal for what he's building anyway. All right. And you heard also chiming in there, John, how you doing? Doing great, thanks. I enjoyed having your summary on last

week. Yeah, thanks. He had a good time, too. I

think we all had a good time. Yeah, we had some good. It's a good wine. I already have purchased another bottle of vodka because I enjoy enjoy that. And I was not familiar with the bug. Oh, awesome. Very cool. Yeah. Yeah. We'll be happy to hear that. And this time I cooked a big old steak with it. Nice. I'm sure it was excellent. It was excellent. And one thing I think you've never mentioned so you know your restaurant temperance, what are the what are the hours what they what days you open

for to 11 on Tuesday through Thursday, and then for Earth, you haven't for two 1am Friday 1pm to one on Saturday. Jesus, get that to roll off the tongue

but today we are joined in the studio by our greasy greasy friend captain greasy Nick Coleman the ollie ologists. Mr. Olive oil himself. How're you doing?

I'm doing wonderful. Thanks so much for having me. honor to be here with you, Dave. Anastasia, I love you both very much.

Oh, nice. No love for anyone else. Okay. It's alright. But yeah, back by popular demand because everyone likes the Greece as a whole.

It's not Greece. It's fresh fruit juice.

Oh, fresh fruit juice. I see. I see

your mistake.

I think this is why people like you. Okay. By the way, next week we have coming on we have Sean Brock he's calling in because he's going to be I guess in Memphis or something like this. So get all of your Sean Brock related questions in is he doing is he talking about anything in particular or just like the you know what it's like to be Shaumbra

No, no, I think we just want to talk to him right?

Yeah, I think it'd be super cool to hear about all the mental health work he's doing in the industry right now.

Nice yeah, there's there's by the way people I don't know if you know this if you ever like we're actually not like this we should be but like usually when people are guests it's because they have something to push or Hawk right you know I'm saying yeah hey Quinn while we're while we're doing this if you if you can can you look up the on the Cooking issues blog because someone asked about the percentages of lie to use for Nick symbolizes right and a times and I forgot to write it down before I got on. Forgotten here.

I can tend to read after written shut down all of your internet connections so that the show doesn't crash.

There's there's a so like, there's one pipe from Vancouver Island to the rest of the world. And it's in it's a small gnome is sitting there with a with a What's that thing? Telegraph.

I think it's that line that's in Jaws. Yeah.

BBB BBB BBB? BBB like that? Yeah. Okay, wait, wait, wait. So in Josh's,

when he goes in he tries to rake the the tire break the floor and they pulls up the electrical one.

Oh, that's like that. That's the line and gets raked up and then you're toast? Yeah, yeah. He gets it. Yeah. Queensgate three bits per second three bits. Alright, so John, can you look that up for me? Yes. Sweet. Okay. And then the week after that, we have Michael Stannis. I know it says for ice because he's run that program, the pastry program and maybe more at ISC Institute for Culinary Education, our arch nemesis back when the SEI existed, and then they bought them which is the ultimate smack in the face. Like when when your enemy like when you start going down and your enemy literally owns you. They buy you That's ultimate. Right? That's capitalism. Yeah, true. True story. So anyway, so even though he's been the head of ice since forever at this point, I still think about him as the pastry chef at Bernie's dad. You know? Bernie's house, Bernie Stanley. burnin Dan. Yeah, cuz he was a pastry chef there for a long time. It starts did you go with me at the end? Right when he was quitting? I think so. Anywho. All right. So that's what's coming up. Let's get to some do anything you want to say Nick, before we get into what's going on? You were gonna taste you brought two oil three oils with you.

I brought three oils. I was hoping we get to some questions that people maybe wrote in to try to answer things that people are confused about. Okay, so

what you're going to want to do is you want to see if any of the oils you brought answer some of the questions that people alright, that's fair.

I don't even think the oils are brought will necessarily answer the questions, but I think perhaps I could answer the questions again. So we're also going to play some Bansuri flu as an intermission to chill out for a minute because this show so high intensity. And then we're also going to talk about the olive wood, because we talk about the fruit and the juice a lot. But we don't actually talk about the tree and the tree can be used for all sorts of incredible thing and it's supposed to live like 1000 years, they never die due to the pollens that regenerate from the roots, then why would you have the

wood? Can you mess it up? I know, I know that Trump dies back I get you. Yes. And

a lot of it's in the pruning, you have to prune the. Okay,

so Nick has for those of you that aren't on the Patreon can't see Nick has brought something roughly the size of my head roughly like you know those vanity mirrors that you used to have back in the old days. Yeah, roughly that size. If you're pruning something that size off of your tree, then you're basically just decapitating it,

which you can decapitate trees and they regenerate themselves Okay, can't kill it unless you fully uproot it and remove it, but if you decapitated at the base, new roots will form and a new olive tree will grow. This happened in 1985 Tuscany when there was a terrible frost, and about 70% of the trees exploded from the inside because the SAP froze. And it sounded like shotguns with these trees exploding and they had to decapitate them. That's why if you're in central Italy, you notice the olive trees are much shorter and they'll be like four or five shoots sticking out from the base this year. No, because it'll still grow up, but less like these gargantuan trunks.

Okay, so question pasteis right, Tuscans? Right. Que Ma, Ma. Ma, right? They're talking about their trees. It's like imagine being there when everybody's trees are exploding. sighs Oh, my God. Yeah, I know. It's bad,

very depressing. And for them, it's like, when that happens is considered the most unfortunate set of circumstances to have to go through because it takes 15 to 30 years for a tree to become full fruit bearing size. So even after it's coppiced, what's the definition of coppiced

wishing, chatting it and then having to scroll up or

just planting from from a seed or some small,

so it's about the same amount of time. For the regrowth to bear even though it's got a full set of roots, it's the same amount of time for it to come to bear again, at the same level of fruit

bearing capacity. And that's why they say you planted the vineyard for the children and the olive grove for the grandchildren because it takes 30 plus years.

Okay, this is why capitalism, you know, we were talking about capitalism before we came on the air. This is why it's better to just be rich and buy somebody else's good trees.

I think in today's world of climate, radical climate adjustments in different parts of the world, owning trees in one part of the world is tends to be a problem in this year, for example, in central Italy, it was very hot, and there was a drought. And so not only did the drought affect the trees, but then the scorching heat the moment the olives set on the tree, the heat burn them and they turned black and they fell off. So this year in Tuscany, there's virtually no olives on any trees. So I think

that's what are we just talking about things like turning black and falling off just like a couple days ago? I don't think so. Listen, question Yes. To what you're saying? What about places who produce? So here's the issue, like places, plant cultivars that are good for where they are now, right? Now, if you're buying, let's say you're going to go do a grove or buy a grove? Would you choose maybe a place that has a slightly sub optimal cultivar but it's going to become optimal in a couple of years? Because you're gonna get an extra couple two degrees of heat? Or like, is there some wiggle room there to buy? Is there some wiggle room to look at what's going to be the best in a couple of years when we get a couple more degrees of heat on it and are people already doing this?

It's so radically shifting, it's really hard to predict what you want is stability, right stable, temperate environments, rocky loose soils, so the water drains rapidly good exposure for maximum amount of sun and wind wind is hugely important to keep the olive groves dry and keep the fruit dry. So there's so many different factors that you want to analyze before planting an olive tree because once the tree is planted, you're dealing with that for decades, right? So you want to don't move with haste when planting olive trees or buying an olive grove

right but I'm saying like it's you're saying also because some places even though we're overall getting warmer some places because of the micro weirdness don't and so you're it's too difficult to predict. Like oh, I should really be buying you know, this, like groves of this cultivars in this location too difficult to predict you're saying

it's unstable. And one of the reasons I started my business the way I did of chasing the harvest both hemispheres is to go where the weather is good annually, which changes year by year. Right. So

for those of you that don't know, Grove and Vine, which is which is next company, he just flies because I'm assuming that's the fastest way to get there. You're not on a boat.

I am not on boat. Yeah, no usually fly to another part of the world to tour and Olive Grove to door many olive groves and taste from the master tanks and select exactly what I want so I could get a Bianca Leela oil from Kira monta Sicily only from tank 11

yet so when you're buying from him it's stuff that he's tasted. And because he mean you have relationships Yes,

I relationships with producers all over the world and a large network internationally of people on the ground, letting me know what's happening,

right, but you were telling me a story where someone's like, how about this Oh, and you're like, No, man, you know, this sucks this year,

all the time. Most olive oils, people brewing bring me or not extraversion, despite them thinking it's so or being labeled. So it's a hugely fraudulent industry. Most of the olive oils in average supermarkets are fraudulently labeled extraversion when they're actually come from damaged fruit. Almost like a corked bottle of wine. It means the fruit was damaged somewhere in the process and there's many ways that happens. That could be the olive fly lays its eggs in the olives. It could be you, you harvest the olives, but let them sit too long before they're pressed. It could be the dirty mill that they're pressed in can leave off aromas. If you don't filter the oil, the sediment settles at the bottom and there's water in it and it escapes and gives you a defect called muddy sediment. So you actually want filtered oils for having a better shelf life and better taste.

Well, this leads us to a question. This leads us into a question. And fruit writes, I know that Dave has talked before about how US low quality individuals and you know, we all are, to some extent, right, it's only only the lowest quality individuals that don't realize their flaws. Right. We are deeply flawed. Yeah, that's the whole point of being human. Right? Yes. Yeah.

And I think love is accepting one's flaws in somebody.

Yeah. What about accepting your own flaws? Hugely important for self awareness. But you have to first you have to you have to see them as flaws and then learn to accept what you can't change, you have to

be very open to self critical analyzation.

Okay, low quality individuals taste for fusty oil, and I know this from throwing olives into spins all but what are your thoughts? First of all, you want to talk about fusty and like, you know, semi cured olives and talk about that first and then we'll go through the question.

That's a great point. So is she I think the question is like, what about people who actually like these fusty oils when he is first in case he busty oils or when all of sit in piles and they undergo anaerobic fermentation, and that happens before they're pressed. So if you stick your hand in a pile of olives has been sitting there for a couple days sexually hot inside, there's no oxygen and the oils degrade and undergo anaerobic fermentation and give an aroma and taste a frosty which is like all of topping out or cured olive wood. You don't want your olive oil to bake right, but

like we can, we, the low quality masses, consider the taste of cured olives to be

delicious virgin olive oil should taste like they should remind you of eating olives, which is not accurate. Right, right. Okay, that's it. There's a bunch of pioneers in the south of France

here. Let me read the question. Let me read the question. What are your thoughts, Nick, about the olive oils coming out of Provence, made from fermented ripe olives. I served one in a blind tasting next to many high quality in season oils and it was the standout favorite.

So check this out. First of all, excellent point A, B, they're not made from ripe olives. They're really good fusty that are they self induced the defect of fusty by taking very young, healthy green olives and putting them in baskets in a temperature controlled like shed, and they let that sit there for about three days and then pull it out and then press the olives. So they're controlling the defect. They're doing it with very young, healthy green olives. And you can get a really clean Provence all taste that has that fusty characteristic, but it's not greasy. And it's correctly labeled virgin olive oil, not extra virgin olive oil. And what's interesting about those is it gives you the olive topping on flavor without any of the texture or the dark olive color. So you can use it in potatoes or fish and add that element, that smooth element. And what's interesting about the the fruity noir, which is what it's called, even though it's made with green olives, is that it has its own individual characteristic and identity within the olive oil world. And in that sense, I think it has merit and value so long as it's labeled virgin, not extroversion.

Alright, so do you carry any of that?

We don't sell that.

So what's the producer people can look out for that you think does a good job

the best freakin noir oil I've ever had as a producer name Casta Linus invalid to bow in Provence and there it's like the cleanest, most perfect

fusty possible I give it again, in case people don't want to have to re listen

Casta Linus and it's invalid to bow in Provence.

Bottled in the cost of that stuff? $38 Oh, so it's expensive, not absurd.

And that's because it's made with his young fruit. And when you harvest the olives, when they're green, and there's less oil in it, the price will go up because the yield is so much lower.

Now. Is it been your experience that that stuff is even more perishable? Because it's already got a little fussed on? Or is it have the same shelf life, which I know that we're going to get into this but about as olive oils in general, because

that producer does it with green fruit, it has a long shelf life. However, if they were to do it with black ripe fruit, it would have a much shorter shelf life, because you're getting the oil at a later stage of its life out of the off

right now. So we're going back to the question. So since clearly somebody can make something with this, like cured olive taste is self induced defect, self induced defect, right? As opposed to so you're not like a natty wind situation where it's like, I don't know what's going on, because you're all about the control here. Right? So we're not at the point yet where you're like, it's fine. If there's no control, right? You want this to be controlled.

It'll be cleaner because it's controlled, but

now that it can be seen as a positive thing, if it's controlled. Does that change your mind at all about alerts when you detect it in another box? at all, it's not possible that it could have no other flaws in a bottle that where it wasn't intentionally done. Typically,

there's not just one defect, there's two or three defects going on. So you'll have a fusty oil but it'll also be greasy, and have this waxy almost a crisp greasy

mean in a in an olive, what's going on, like what's greasy mean?

It usually comes from rancidity over time, or getting the fruit getting the oil out of the fruit too late in the harvest.

So it's actually polymerize a little bit and become not, it

loses its structure. It has a shorter shelf life and it leaves this unpleasant tactile sensation in your mouth after you swallow

that you looked at the I'm curious and we looked at the chemistry what's going on there? No, because I saw a bottle of a you know, brand and we won't you know, whatever. Garbage but it was a rough and I literally mean in this case, like like not I don't even know if it's edible because it was refined, right? If it was meant for no taste. It was meant for people who want to use olive oil without flavor, right? So it's refined, extra light. I think they call it right.

I believe extra light is mainly like vegetable oil with just a little bit of all oh really because it was solid? Yeah, extra light is there's literally less olive oil in that product.

Because it was solid. Olive oil doesn't do that in a supermarket shelf. I sent you a picture on the will in a refrigerator. Yeah, but this was regular supermarket and what's crazy is the bottle next to it was liquid. And that bottle was a white gelatinous mass.

If I've told you once I've told you 1000 times Dave, we live in a Sikh culture.

Yeah, that's that's what you tweeted back to me. But I actually need some refined deodorised olive oil for something where I literally need the fatty acid components from olive oil but do not want the taste. So what do I do?

You are in a quagmire, my friend. That is not an easy slot to fill.

Yeah, I mean, maybe later after I'm done with my experiments, I can build it back with one that has flavor, but I need to test it without flavor. Can

you explain the scenario with which you would need a mono unsaturated fat with zero ProLink percent cholesterol with zero flavor that's been like it just seems like

I can't talk about it at this time. So it says Mr. Garcia Lopez I cannot talk about it at this time. But I mean olive oil has a very it's got an E no if you look at the triglyceride makeup of olive oil, it's pretty interesting. You know what I mean? So like the thing that I hate most about soy oil or canola oil other than that I don't like them is that it's why like even prefer corn for frying a lot of stuff even though it's not the best it's cheap. But you know not Linna lake which I have no problem with that little linic when acid when it gets heated smells fishy and so like like a lower quality soy with a lot of you know little linic in it that's already started to go off when you fry with it, it's garbage. Whereas like olive oil if it's been refined I know you probably hate that is a fantastic fryer oil

well I think I think everything has an application everything has a purpose right but

it's fantastic fryer oil once once it gets up to you know once you flash off the volatiles and whatnot and olive oil is

wonderful to fry and

deep fried meat deep fry

you can you can do fry and even extra virgin olive oil. Okay, do you like eggplant parm fry that and assurance and olive oil it is outstanding people get

bent all out of proportion about the smoke point which is not what you actually care about in in an oil typically some of the some of the stuff that you have those kind of smoke real low because it's got stuff and it's still like good stuff stuff that you want. You know what I mean? Why would a

smoke real low high quality fresh filtered Extra Virgin Olive Oil smoke below 400 degrees

because there's things in it that aren't just the triglycerides right there's the poly phenols there's all these other things and I think that's what smoking so when you once that stuff smokes off then you're fine but it's like people see smoke coming off of the oil but that smoke isn't about oil degradation

right smoke means your food is cooking.

Well that's that's that's condensing water from the steam but my point is is that like is that there's stuff that there's stuff that causes extra virgin oil to smoke quote unquote at a low temperature but the smoke that's bad is degrading oil smoke that comes right before a fire the olive oil is not going to catch on fire as a result of that. It's not like a It's not like that blue oil smoke from oil breaking down and about to freaking Ignite.

I think if if you're cooking olive oil and the smoke that's coming up is black. You have a problem.

Yeah, yeah, I don't agree with it. Okay, so it's root I feel has brought up something that I'm glad we talked about that you are okay with a defect as long as it's purposeful. How long do we get as long as

and as long as it's correctly labeled. I don't like when things are fraudulently A bold and I think transparency and food is something that we all benefit from

alright, but how about this here? Are these folks I'm sure they have no problem selling their oil, whatever you call cast Ilana, whatever, they're just silliness silliness, okay? I'm sure that these folks have no problem selling their oil, right? But on the other hand, right, you got all these people, like I'm one of these people is pretend like, you know, like that, you know that I never moved from where you know. And I'm like, it doesn't say extraversion What the hell, I don't want it. Right. So there needs to be some sort of other freaking thing to say about it. Other than that, it's just version because some people who there's not enough time in the world for people to educate themselves

on the bottle for 10 noir, which is the style.

Okay, so I'm supposed to sit there and be like BBB boop, boop, beep, beep and like we like like, there's, you're forcing them to put what's considered a lower quality designation on the label. And I get why I get why. However, you're not dealing, as you said here with a lower quality product.

These issues are bigger than what I can solve. This is, this is a, this would be an issue to be taken up with the International olive Council. And located in Madrid, Spain of y is something that's made with young green fruit that is clean tasting, not allowed to be extra virgin. And it's because there is a sensory component that falls out of line of what an extra virgin olive oil is supposed to have.

Right? Yeah, these guys are getting hosed. But again, they're having no problem selling.

They also make incredible extra virgin olive oil and have a whole line of mono culture of our oils. And then this is like a very niche product that is typical of Provence oil. And this comes from the fact that, you know, 100 200 years ago, people were harvesting the olives a lot later because they wanted more quantity. So they grew up kind of eating these naturally fusty oils. And this is a way to do that in like a more scientific, controlled approach.

We understand. So they were harvesting that, oh, they were harvesting later in the season,

when they're dark purple, so you get more quantity of oil per olive.

Okay, okay, I understand, you know,

it's cool, though. It's a nice flavor profile. And if you want something that tastes like all of topping out in liquid form,

I love that. We used to blend freakin olives and then take the oil out of them. And they were delicious.

There's a whole world of flavor out there. That was

used to like that crap, too. Right? Yeah, it was a really good number one Biggie like, Oh, my God, the face. You've never seen McGee make such like a sourpuss face is when we told them we were doing I remember that. Like, he hated that idea.

I like those oils because they have personality.

I'm sure he would like this is just like, because he went through the same like he's a life planner with who's a certified olive oil Judge

Harold nights as judges in the Los Angeles International Vogue. Right, right.

So anyone that's gone through that training, you just tell them that you like something. It's fusty? And it's like programmed in that you haven't really? Right.

But then I talked to this incredible Tuscan oil producing Giorgio Franci. And we talked about the fruity Noir. And I was like, What do you think of it? And he's like, I like that it has personality. And I think my mentor taught me something a long time ago, my mentor Nadia Gasperini Rossi, in the town of RSO. She told me, Nick, it is important that you remain open to the world of olive oil. And I think that's where it gets interesting as a global food and a regional food and how it varies tremendously. And the beauty is in the regional diversity.

And these are Italians telling you this. My mentors, a special woman. Yeah. Because like normally the times like well, there's Italian olive oil. And then there's other girls is that even challenged

like we have Tuscan oil. And if you have OBrien oil, it will kill you have heard that before. But it's important to be open to the world of olive oil.

Yeah, yeah. Especially if you sell olive oil for a living. Yes, yeah. Did climate rights and what is the best way? Okay, listen, I'm going to answer this first. All right. And then I'm going to let you go. Sure. Okay. What is the best way to only remove bitter taste components from olive oil and maintain all the rest of the flavor complexity? I've heard good things about boiling in water. But is there a more accurate method to improve on that technique? So I think it's Nick Sharma wrote about not boiling boiling it but stirring in whisking in boiling water but not actively boiling it but whisking into boiling water. The theory being that water is you know that the poly phenols that cause bitterness will be extracted or the whatever it is caused by bitterness will be extracted into the hot water The hotter the water, the better the extraction, you then let it settle out and you decant the oil off of the top, and you know and you taste the water and the water tastes like garbage or bitter because you don't really want water to taste like that. And then and then you're good to go. Is there a better way to do it? Well, water is actually ideal. Because if you were to use if you were to use a Alcohol, let's say it would, it would strip a lot of the other flavors out because that's how we make fat washed alcohol. You know what I mean? And it strips a lot. I've made that washed olive oil washed liquor, and it's delicious. So I wouldn't use anything other than water, I'm sure industrially they would flash steam through it, but that would also rip out all the volatiles which you're not looking to do and it would deodorize it so I'm going to say if you wanted to do this, that that is probably a good way to do it. And now I'm guessing right I know that Nick does not like people to put it doesn't like maybe other people but doesn't like me to put words in his mouth so I'm gonna guess that you hate this idea. And then what do you think?

I would purchase late harvest Ligurian mono cultivars, touchy Oska olive oil, it is sweet, mellow with undertones of almond virtually no bitterness at all. And is like the lightest most ethereal of all the oils. And that would get you right there to buy a great olive oil that has virtually no bitterness at all.

Now I read on the internet that this person, she had purchased this olive oil on somebody's recommendation. And it was like one of them hyper like high poly phenol oil. Yeah. And she was like, I can't use it.

Yeah, it's almost like medicinal and it's sensory profile.

Yeah, yeah. So so but then in that case, when you have this stuff, and you don't have friends, to give it to, right. What do you think about this taking?

Like the hard policy? No oil? No.

Yeah, well, first, what do you think about those? What do you think about using the water on those things? And specifically, I believe Dave was asking because and so for things like Manet's you're saying you can use this Ligori and olive oil for Manet's isn't things and then they also presumably you're saying that if you're making because you know how when you make mayonnaise with high poly phenol oils, they go intensely bitter sometimes when you

blender like vegetable yeah, there's a vegetable man there's some

sort of I don't even know what it what it caused. I used to know I should have looked it up before the show but there's an unknown reaction with making emulsions with extra virgin olive oil in blenders were a combination of the like the size and the and the air getting whipped into it and also the oxidation and the size of it causes some sort of like real bitter off notes such that even if you like the oil to start with, you'll hate the end result and result MAN Yeah, hurry interest was mysterious. Right but do you think that there's less of a chance for that to happen in

a luxuriantly harvest ha Jessica Absolutely. Because the bitterness is virtually not there. It tastes like sweet almonds

are incredible but so what if someone has an oil that is too bitter to use? You're okay with this or not okay.

I would if you have no if you have one bottle of oil is too ok to use. I would save it and then later in the year when oil start to get a little flatter, just add small percentages of it into other oils to give it life and structure.

All right. Well Dave, I hope this hope this has answered that's what

producers will do. They'll harvest really really early and then throughout the season and too late and then as the year goes on, when they want to give legs to oils that are kind of dying and getting you know a little flabby, they'll add like 10% of that super early harvest stuff and it gives it vibrancy and makes it dynamic.

Did you say what you thought already about super high poly phenol oils in general? Like is it like the is it like the California Cabernet of the olive oil world like it's just get too big or what I think

the race for poly phenols is kind of dumb race to be had. And I think people are doing it because they say it's healthier for you. But I believe the real benefits of olive oil is consuming it in place of butter seed oils or animal fat as your primary source of fat because it's a mono unsaturated fat with 0% cholesterol that's high in antioxidants and polyphenols and as a raw fruit juice and using it with other whole foods that allows you to slow down your digestion and allows the gut to absorb the fat soluble nutrients of the other fruit it's with. So it's actually in combination with food is where I think your body really gets the benefits of the olive oil. Not as an independent high poly phenol medicinal shot.

Yeah, I don't know anything about health, but it's also it's low in polyunsaturates. Right? It's poof a low,

right? Yes, yes, mainly a mono unsaturated fat Kufa.

So poor poly polyunsaturated fatty acids is great like Kufa is gross, that whole concept the whole word poofer. You know what I mean? It's not even in my radar, highly unsaturated fatty acids. Yeah, go into mono unsaturated mono, mainly because the more polyunsaturated fatty fatty acids you have, the quicker things go rancid on you, but the real thing you got to think about with with polyunsaturates is a little little egg is polyunsaturated but it's it's better I think it is but it's better than lentil leaning liberal leaning is really Trash. Trash Can fatty acid but I think it's one of those it's one of those Omega blah blahs so but again health don't care all right

oh this is a great question.

This is a good this is a good first of all it's from someone whose name is Daddy Yankee Candle and and how can you be a father to the Yankee Candle Corporation when you can't even stand to be in the room with your children because a Yankee Candle Do they still exist Yankee Candle they must when I used to walk by a Yankee Candle or wicks and sticks anyone used to go to a mall

I have an deep aversion to New Jersey suburban malls growing up as a child and my mom pulling me there when I was a kid, you know, and spending hours as a kid in the women's sections of malls I just I hate him so much that could have gone either way I go into a mall and the smell of the mall frustrates me the amount of consumerism frustrates I just hate him.

So when I was a kid, I remember I remember very distinctly I used to love going to the mall. What about you guys? Joe John, I enjoyed

being in the women's section with my mom just trying on bras like come on

I mean but like what about like what about going to Spencer's and trying to look at the naughty stuff in the back are like like What about like going to like

CDs man? Yeah do to go to like the wall that Yeah, yeah, exactly.

Yeah, I had a tower records on route 17 in New Jersey. So Tower Records was a joy to go to Barnes and Noble was a joy to go to that was Mother Garden State Plaza. I mean, give me a break. Yeah. But Spencer's

had to Whippets.

Yeah, Spencer's had sharps said it's strobe lights and like weird like pornographic mugs. It's, you know, I mean, it's like it was a weird place but my point is, is that I used to love going to the mall because I'm a hyper consumer but I will at least have a tool store in the mall I forget the name of it, but it's like they you know, so like, kind of kind of secondary tools but I had like a Sears they had like, you know, they had all these things and I would like to go looking around. I didn't like go into the women's section either or men's section. I didn't care about clothes shopping. But then remember when all of a sudden something

about browsing when you go to a more you don't even want anything and you go to just kind of browse to try to hold it's such an insane I

always said something anyway, I remember very distinctly when I was like, I think around my 17th birthday or something when I went to the mall and all of a sudden I loved going all the sudden like this sucks. It was like that.

That's what I'm saying man you learned that is sucked

anyway. So Yankee Candle whenever you walk past the Yankee Candle you're like, Oh, the smell of all the scented candles.

i It doesn't smell healthy.

I mean, I enjoy I enjoy incense.

What's your thoughts on potpourri?

Hilarious word? Yeah, is it sound more hilarious with a real French accent John or no? But Billy Ah yeah, dude.

You know, the whole like Yankee Candle and popery is like one in the same you go into suburban bathroom in the 90s and you got your Yankee Candle, you got your pauper ray.

So in the 70s get this get this in the 70s we would literally save like garbage pine cones and then you dry out the roses upside down in the bath. You know, and then you crumble that get the pedals he crumpled that in with the pine craps and then

some cinnamon was like a real festive thing. Yeah, yeah, yeah. And then the fruitcake was great

yeah and then when it lost its aroma your mama go choo choo choo and spray some sort of perfume on the boat for you to keep it going. You know I mean

I remember that the glue gun was out the Dazzler it was yeah it was a real scene.

That's money that's money that's childhood right there. I'm for it. Sir that glass dish got that glass dish fits in your I mean, I like that. Bring it back. Listen if I was infinitive if I if I had infinite money though, because like my family was not an incense family, right. Mandy afterall from FDA gave me some very high grade Hijri frankincense and an incense thing and I like frankincense But Jen you know was like, church smell whatever like so like, but DAX got into incense and so they've been burning it but like I have this itch to smell once I'll pay for it we should all chip in and get real food like wood real ag our wood real they're good.

I have some I have real food at the house right

now. Really like the high high straws are brought back from Morocco. Oh nice because like this the super high grade stuff is like $150 for a tiny chip and then we just all chip in money and we would just do it and we're like get what it's like and then we can buy the low grade because why not? You don't I mean once you've had the one thing I

remember when Mandy after I wanted to make your the smell of your mask.

That's not what happened. She wanted to make a perfume for me said

of your must. I cannot get I

don't know whatever man

but I hate to sidetrack is true We've been talking about potpourri Do you

remember this isn't the whole thing sidetrack.

Well, don't you remember that? Do you remember the laugh when you go furniture shopping with your parents and it was that lamp that like exuded oil down like a string? I

bought one for Jen. Yeah, have it. I don't have room for it in New York. Yeah, yeah. You buy. You buy him. Its mineral oil. You put it into it? Yeah. Yeah. And there's like there's monofilament strings coming down. It like some are straight, some render an angle. There's fake plants in it. And there's like a sculpture of a lady like the real moment. Yeah, doing this and the light on the thing and then the beads of oil.