In addition to continuing his demonstration of how to make scrumptious broccoli soup complete with croutons, our chef shows us some of the attractions in Castril, the charming southern Spanish town where a lot of broccoli is grown.

75 minutos continues to go behind the scenes of olive oil production: from the factories, to the offices, to oil classes and tastings... We even meet a family whose daily life seems to revolve around olive oil.

Antonia, the charming reporter from 75 minutos, takes us on a tour of a factory that processes olives to convert them into liquid gold: Spanish olive oil, one of the fınest ın the world!

After learning how the olives are harvested in the fields, the host of 75 minutos visits a plant in Jaen. There, she will witness the whole process that the olives go through to transform into delicious Spanish olive oil.

This episode of 75 Minutos shows us a bit about how the Spanish chestnut farmers sell their product, how it is processed and the multitude of delicious foods and dishes in which chestnuts can be utilized.

75 Minutos continues with its first-hand look at how Spanish migrant workers harvest the olive crop.

In this episode, we meet a family of chestnut pickers.

The selection of participants continues with further explanation from the teachers about their hopes for the students and the purpose of the senses test.

The olive harvest season has arrived and many Spanish migrant workers must say goodbye to their homes and families for months at time.

In this episode, the hostess continues to explore the lives of Andalusian farmers in La Campana, a small town in Seville, and wakes up early to accompany them on their way to work harvesting olives.

On the first episode of this several-part series about Andalusian farmers, we begin to explore how these hard-working folks bring typical regional products like olives, avocados and chestnuts "From the Field to the Table."

Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.

Mmm. What's in that and how do you make it? We get the scoop on "nopales" (prickly pear, from a cactus plant) with tomato, onion, cilantro and hot chili peppers from a street vendor in Mexico. Buen provecho...

Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.

If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.