VOICED : Olives make Maltese

The video discusses the journey of Maltese olive oil, initially doubted for its quality, now recognized for its bitterness. It covers the grafting process, aiming to cultivate 10,000 trees, and highlights the unique characteristics of Maltese olive oil, such as low acidity and freshness due to quick processing. The rootstock production process is also explained, starting from fruit stones.

What qualities of Maltese olive oil are highlighted in the text?

How many trees does the project aim to have?

Why is the acidity of Maltese olive oil considered low?

What is the significance of the olives being pressed when fresh?

What is the process mentioned for producing rootstock?