i think you have to keep in mind that spain just spain alone has 260 of ours. pub, allan calabi, i get the name of the people. the think of these are the 3 bar, right. ease of all of it. we make extra virgin olive oil from that. they got it. if it was b kuda, we call them and all he blanca mass and got some of them. are a bit spicier. he blanca is a bit stronger than p quality. but my while the crude oil is more aromatic at 1st. it be cool though. if adam article ah we for them all to look at them and we constantly monitor our olive groves to determine the ideal time to harvest the olive skin there. in want to work a thing until the timing is so important because the olives need to be as mature as possible in, in the fair mother. if we harvest early in a sort of because that way and the oils we produce are much more aromatic and flavorful, which on my side on my the costs and that i'm mucho, my fellow in a property on. if you look it up cramped, a good olive oil, you have to make sure the olive is healthy and suffers as little damage as possible when it was his onion long enough, pushy