José explores the wonders of Spanish olive oil in Andalucía, joining workers in the field for the olive harvest and a traditional harvest breakfast. Bringing the oil back home, he uses the liquid gold to put a distinctively Spanish twist on a classic American dish—chicken wings. After preparing a classic Andalucían soup, salmorejo, José heads for a freiduria (a fried fish restaurant) in the beautiful area around Seville, where great Spanish olive oil and delicious fish from the nearby Mediterranean combine for astounding fried fish tapas.
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