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!

Behold our lively Spanish chef as continues the broccoli soup-making process.

The Spanish cooking show, ¡Cómetelo! [Eat it Up!] continues as our Spanish chef begins to show us how to make broccoli soup in a very animated fashion.

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.

75 minutos continues its interviews with mushroom experts, introducing us to more varieties of mushrooms and seeing, in a restaurant which specializes in mushroom dishes, their transformation "from the field to the table."

Spanish mushroom pickers explain about a few of the many different types of mushrooms. While some are edible, sought-after delicacies and others have the medicinal qualities of vasodilators and aphrodisiacs, still others are poisonous when eaten and can even cause death.

This episode of 75 minutos examines the lives of mushroom pickers and how this delicacy gets "From the Field to the Table."

After a long day at work, these Andalusian farmers get to their temporary quarters to rest, eat and have a good time. Let's find out in what conditions they live during the harvesting season.

The Spanish cooking show, ¡Cómetelo! [Eat it Up!], seeks to teach its viewers about their land through its gastronomy. Today, on its quest to make broccoli soup, the program takes us to the charming town of Castril in southern Spain where many crops are grown including this nutritional powerhouse.

75 Minutos continues to explore the sometimes grueling professional and personal lives of the hard-working Spanish migrant farmers responsible for the olive harvest.

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.

A chef responsible for picking the finalists on Mission Chef tells about the qualities necessary for becoming a chef as well as about what excited him as a budding chef.

On this episode, we see the last part of the senses test, hearing both some of the candidates' opinions about how they did and the judges' opinions of some of the candidates.

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