Frantoio

And each variety, like I said earlier, will have a different profile of flavor or even mouthfeel or viscosity, let's say.

So you'll have some olive varieties in northern Italy, Umbria Tuscany, some varieties up there, Moriolo, Frantoio, Luchino.

especially Moriolo, can have a lot of green, grassy, artichoke, bitter, really strong pungent notes.

And then you can go to Liguria, there on the northern coast of the sea, and Tejasca is a really fun, I love this variety, but it's really soft and gentle and tastes like apples and fruit, and it's just so lovely when it's really fresh.

Um, we called, we called someone and met, and met him out at his shed and got to talking, and he was in the process of getting his, his stuff together to harvest his olives.

And, and it ended up being the name of the company was Baron S, and they were doing Frantoio, Frantoio olives.

He has about 400 trees.

Um, so, so I went out there and harvested.