Day 16 - The Olive Oil Journey

Unfortunately for most of you, they only aired the one in Spanish.

Intro

Some Backstory...I got into NFTs in December 2021 and by January I started thinking of a whole bunch of ideas for NFT collections. One day at the end of the month I graded all my ideas.

After leaving my job in March I took off everything - but not necessarily in a relaxing way. Career-oriented work was put on pause, but I was rather reteaching myself how to get work done. Crazy concept.

By mid-April I felt ready to look into some old ideas. Came across this:

Olive Oil NFT Grades:

- Speed: 4

- Marketing: 7

- Complexity: 8

- General Commentary: Market revolutionizer, true application of the beauty and power of web-3, but not an immediate money mover

All rookie scores, IK. Maybe I'll stick with rookie scores for everything.

Day 16

Valencia, Spain | November 9th, 2022

I was able woke up on my own 8am mental alarm but not without a LOUD 9am alarm from across the room.

Day 3 / 5 of Olive Oil Tasting Course

More tasting, smelling, lunch then a grove visit.

TG this grove blew away the first one. When we arrived I hear rumors of the 1000 year old trees. Incredible concept as I kept thinking back to what everything in society was like 1000 years ago when these were planted - 1022 CE! It's very easy to tell the age as the bark looks like it's been through hell and back, but these trees still produce a quality olive oil - though don't be fooled the olives are equivalent quality to normal aged trees according to the producer.

I got another look at the Olive to Olive oil process and the class seemed to be super excited about the higher-end milling process. By the end of the tour after tastings 90% of the class bought a bottle or more to bring home - I opted to keep the luggage light for the next 35 days.

We get back after feeling my first raindrop in Europe and I grab dinner at a familiar spot with a classmate (same Pinxtos place!). The night was rounded off with a Guinness, on tap, first real Euro Guinness since 2019 and man did I miss that sensation. A final Duck Pate Pinxto before hitting the hay.

1 Olive Oil Takeaway

As mentioned previously Olive Oil does not do well in heat (increases rate of oxidation). Imported Olive Oil takes many weeks before arriving in the US. A strong majority (99%+) of these oils [that are shipped over the summer] are exposed to scorching hot temperatures for long periods of time before reaching port (as temperature-controlled shipping vessels are costlier) - imagine the quality once the bottles arrive at port (way before it hits the shelves or your doorstep). Maybe this concept is why some water in plastic bottles sometimes taste plasticky? Or maybe it's just me.

-Jack

Thank you for reading and welcome to the blog! I'm traveling through Europe on a quest to find great Olive Oil.