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!

Marta from Spain teaches us Spanish vocabulary pertaining to modes of transportation.

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.

In this episode, Raquel and Marisa teach us how to make a reservation at a hotel in Spanish.

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."

Raquel and Marisa give us tips on how to make a reservation at a restaurant in Spanish.

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.

Antonio Manuel Martínez Alfaro, a drummer from Tobarra, Spain, tells us a bit about the famed Holy Week celebrations there, during which drumming can be heard non-stop for one hundred and four hours from Good Wednesday to Easter Sunday.

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.

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

75 Minutos continues its exploration of the intense and dedicated lives of Spanish chestnut pickers.

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