Oliabo Studiō One Podcast
Welcome to the Oliabo Studio Podcast, where Mediterranean living, timeless wellness, and modern storytelling come together.
Each episode explores the rituals, people, places, and ideas behind a more intentional way of life — from the olive groves of Italy to the everyday habits that help us feel more connected, nourished, and inspired. Through conversations on food, culture, longevity, creativity, and wellness, Oliabo Studio invites you to slow down, live beautifully, and rediscover the simple rituals that have shaped generations.
This is more than a podcast about olive oil. It’s a journey into the art of living well.
Oliabo Studiō One Podcast
PRIMA: The Mediterranean Formula
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What is it about the Mediterranean way of life that feels so different?
In Episode 4 of the Oliabo Studiō One Podcast, Gordon and Ashley start with Italy, its food, culture, long dinners, olive oil, and the idea that living well may have as much to do with how ingredients work together as it does with any single ingredient.
That conversation leads to Prima.
They open a packet and break down all four capsules: two green capsules with high-polyphenol olive oil and rosemary extract, the red Rosa capsule with grapeseed extract and lycopene, and the white Olivectin™ capsule featuring olive leaf and olive fruit extracts.
Along the way, they explore why tomatoes and olive oil have traditionally appeared together on the Italian table, why olive leaf has such a long history, what Hippocrates has to do with the story, and why protecting olive-derived ingredients from light matters.
Ashley also shares a personal family story about her mother bringing Prima into a conversation with her doctor after the doctor asked what she had been doing differently.
From ancient Mediterranean traditions to modern wellness routines, this episode asks a simple question:
What if the secret isn’t one ingredient, but the mix?
Pour something good, pull up a chair, and join us for Season 1, Episode 4 of the Oliabo Studiō One Podcast.
Topics include:
• The Mediterranean lifestyle and Italian food culture
• Olive oil consumption in Italy, Greece, and North America
• Why Prima contains four different capsules
• High-polyphenol olive oil and rosemary
• Lycopene, tomatoes, and dietary fat
• Grapeseed extract
• Olive leaf and olive fruit extracts
• Olivectin™
• Hippocrates and the history of olive-derived ingredients
• Protecting olive oil and olive-derived ingredients from light
• Making Mediterranean ingredients easier to incorporate into everyday life
Individual experiences discussed in this episode are personal experiences and are not intended as medical advice. Always speak with your healthcare professional regarding supplements and your individual health needs.
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Follow us on social media @oliabo.official and here at Oliabo Studiō One Podcast for new podcast episodes, olive education, product stories, Italian culture, recipes, and everyday wellness inspiration.
New Oliabo Studiō One Podcast episodes released regularly.
Individual experiences may vary. This content is provided for general education and is not intended as medical advice.
Well, hello everyone out in podcast world and Ashley. Ashley Brown, my co-host today. Ashley. Hi. I think we're going to talk about something all of derived today, right?
SPEAKER_00Usually. Yeah. And not baseball cards, but we man, we have we should have a couple of things. We were riffing.
SPEAKER_03We should have done a podcast on baseball cards.
SPEAKER_00Honestly.
SPEAKER_03It means first in Italian.
SPEAKER_02Yeah. Prima?
SPEAKER_03A little Italian lesson there for folks. So when you think about Italy, though, and if I were just to say, just a riff for anybody listening at home, too, when you think about Italy, what are the first things that you think about?
SPEAKER_00Just like art, gelato.
SPEAKER_03Yes.
SPEAKER_00Well, gelato. How many people are going to be able to do that?
SPEAKER_03Art gelato. Cars, gelato.
SPEAKER_00Yeah. Fashion.
SPEAKER_03Fashion. Men's suits for men and women. Jewelry.
SPEAKER_02Yeah.
SPEAKER_03What was the thing that we are? 75% of the world's most treasured artistic pieces apparently reside in Italy or are Italian direct. Yeah, I know. And yet the thing that we're going to talk about today is not related to that. One of the things that people may or may not know is that Italy has one of the largest blue zones and one of the longest mortality rates of any population on the planet. I'll maybe explain blue zones for a second if we haven't already.
SPEAKER_00Yeah. So blue zones are places in the world where people live the longest and have healthier, healthier lifestyles, where um, yeah, they're just healthier people. Yeah. And and I mean, too bad it's not here, but we're trying to help people have a better life by bringing them a little bit of Italy.
SPEAKER_03Yes. And you can claim this part, though. You're from California originally, right? There is a very small community in California that is considered a blue zone.
SPEAKER_00Yeah.
SPEAKER_03It's not even the whole geographic region. It's just like a little town or something.
SPEAKER_00But they have, I don't even know.
SPEAKER_03I want to say it's a religious community.
SPEAKER_00That's actually exactly what I was going to say. Um I think it is a religious community. So I'm not sure if they're off the grid what they're doing different, but there is one. Yeah, that they do different.
SPEAKER_03Italy's got like a lot of populations of blue zones, but they there's an entire uh island, one of the provinces, uh Sardinia, where it's a whole blue zone, like the island. Crazy. Um and success leaves clues. They gotta be do so doing something right. Let me just say this for folks who have never spent any time in Italy. Um you and I have had this chat before about foods that I can eat in Italy that I cannot eat in North America. I used my mom would say, I can eat that in Italy. And and I used to think that was just completely insane.
SPEAKER_00Right. It doesn't make sense.
SPEAKER_03It doesn't make sense. Because you're like this food's food, right? No, it's food is not all created equal. And if there is one thing I think Italians do very well, they have raised food, elevated food to a top status.
SPEAKER_00Right. And why can I eat so much food there too, and feel fine, and then I eat the same amount here, and I feel terrible.
SPEAKER_03Correct.
SPEAKER_00It's crazy. It's the amount too. I mean, you have appetizers, you have a salad, you have your salads on the side, too. You just all the plates you get for one meal, where here it's just like here is a cheeseburger, or that sounds bad. But like, even things that I get at the store or I cook at home, I'm like, it just doesn't feel the same.
SPEAKER_03Mm-hmm. We we focused a lot on convenience, I think, in America's. And over there, they focus on the quality of food.
SPEAKER_00Yes.
SPEAKER_03Okay, so before we started the podcast, you were telling Trello an observation about dinner, going to dinner in Italy, and it was rather profound in the moment. So maybe you share that with our listeners.
SPEAKER_00Yeah, of course. So dinner in Italy is the event. There is not like dinner in a show, there's not dinner in a movie, there's not any concert after this. Dinner is it. Dinner is like the time of your life that you get to have with your friends, your family, whoever's there. And it takes all night.
SPEAKER_03It is it's flavorful. We're eating meat and pasta and butter and all the things that we have made contraband in the United States and Canada especially. Um, also, I think this is an interesting observation in Italy, the gathering place in an Italian home, they don't really have living rooms.
SPEAKER_00No, they don't.
SPEAKER_03It's the kitchen where you have breakfast and many times lunch, and then the dining room where you have dinner. And you're looking, where's the living room? Where's the the the sofa or the rec room with the big giant TV with the you know, the Wii gaming station or Xbox? I'm sure they have them. Some like I'm my little nieces and nephews had video games, I'm sure, but I don't know where it is.
SPEAKER_00Honestly, I I don't I remember going there and thinking, well, where do we relax? Like, where's our but you don't you just keep going and you're you're not sitting a lot and you're cooking and you're and you're having fun and you're talking, and it's like beds are for sleeping, you get up and then you go. Yeah, and you go live your life. It's not meant to sit on a couch, it's not meant to just sit there. The our sitting times are when we're eating and when we're enjoying each other's company. And I think it's so beautiful, it's amazing, right?
SPEAKER_03It gets addicting. You go spend any extended time there, you come back and you realize there is something, and I love it in America, and I love being raised in Canada, and this isn't a disrespect. I love a hamburger as much as the next guy. Oh my gosh, it's actually weirdly, so do Italians. I'm like, did you say hamburger? And it's pronounced kind of a little bit the Italian way. Well, hamburger. And you're like, Oh, you like hamburgers too? Eh, certo, they like it. Um I love that and pizza. Uh pizza is so good, so good. Over here, it's like there was a time where people were like, pizza's evil. Like, pizza is not evil, it's actually quite tasty. And when we tell people, like, you gotta sit down to a kale salad, you know. And I'm just telling you folks, I know kale's good for you. I think there should be a Surgeon General's warning against kale. It's so much.
SPEAKER_00Like it it like tears my esophagus when I swallow it. I don't like I don't like kale. I feel like a cow when I'm eating it. Like I have to chew it and digest it like three times before it will even hit my stomach. I do not like kale.
SPEAKER_03It's made with nothing but fibrous material.
SPEAKER_00It's seriously, it's like chewing on bark.
SPEAKER_03I'm sorry, kale producers of America. I went to Whole Foods recently, and some dude was saw me on kale chips, and he was telling me a nice story about the kale chip. I was like, dude, I don't know what you gotta put like deep fried and like smothered in chocolate. I don't know. I'm just saying, over there you eat, they eat pizza like pizza, it's the Homo pizza. Um pizza is a very different product here if you're not going to an Italian source, but the everything is made with love and ro there's a robustness about Italian food. It's the bright greens and the bright reds, and and um so I I say that because I think the greatest meals I've ever had in my life, many of them are either at my mother's table, Italian food, or over there.
SPEAKER_00Yeah, that makes sense.
SPEAKER_03And we have made our life about convenience here, right? I'm not I'm I'm a little embarrassed to say I did have Italian food today that I brought my wife made peppernata, which apparently you are making these days.
SPEAKER_00Okay, so I saw Gordon eat this yesterday and immediately text his wife and was like, tell me exactly how to make it. So on my way home from work yesterday, I go and grab all the ingredients and made it and did not read at oh so she sent me a whole paragraph on how to make it, and at the very end it says it takes 1.5 hours to cook. I did not read that. And so I get home, I cut it all off and making it, and I was like, oh my gosh, I have to wait an hour and a half for this. But I did, and it was so good, and used the our olive oil and everything. Oh my gosh.
SPEAKER_03I'm so proud of you.
SPEAKER_00It was so good. It was like a lot of things.
SPEAKER_03It's one of those dishes that I know people are going, what are they saying? I miss this word. And um, so there are still a lot of towel, there's so many Italian foods. I noticed recently that uh pasta da matrici a matriciana, I had to think about it for a second. Pasta matriciana, which I you don't usually see here. I saw it recently. And every once in a while I'm going, oh, we're starting to get focaccia breads and the ciabattas and and um they have so many types of breads and foods, and it the food is definitely it. Yeah, it's the most important thing. Um, so we uh have gone the other way of convenience. We will get food through the windows of our car. My cousin once made that observation. He's like, wait, you will go and drive your car, and the food will be given to you through a yeah. This was several years ago, right? And and he looked at me and he said, That's mato, which means it's crazy, that's not normal. And at the time I thought, that's a funny observation. Yeah, and i i it's true though, like they will take the time.
SPEAKER_02That's so true.
SPEAKER_03So food being this major thing, and and and the result is that they have one of the highest longevity rates, if not the highest, on the planet. Um, the food is fantastic in my estimation. I'm a little bit biased. Um, but it is one of the things that people will say Italian food, um, but I don't think that people put too fine a point on the healthiness of Italian food.
SPEAKER_00Right. All the ingredients they're using, they're not taking vitamins. They they eat all their vitamins. They're able to because they have the the fresh products, nothing's been contaminated, nothing's been altered with. And it's just so beautiful how they go out in their gardens and they pick the arugula and and everything for the night when you want to eat food. So it it does have an excess of vitamins that you your body actually needs.
SPEAKER_03And and well, let's let's segue this to a discussion of one of the the keys to um the Mediterranean diet. You hear about the Mediterranean diet, by the way, if you always hear about the Mediterranean diet and it's talked about, it's uh like like folklore or something. And uh one of the keys, though, is olive oil. So let me lead the witness today, because I know you know the answer. Tell me consumption rate-wise. Compare an American diet, an average American diet with olive oil to say an Italian, and maybe say the Greeks.
SPEAKER_00Okay, so Americans use less than one liter of who knows what kind of olive oil a year. So so think about like a two-liter, half of that, that's what we consume. Italians are doing about 12 liters. So they're doing about six, you know, big giant sodas worth. Uh and then the Greeks, what do they do? 21?
SPEAKER_0320, 20, something like that. I don't know, maybe 21. And you and if you hear variations of the stats, because it's regional, right? So they blend the stats together. Some regions are higher if they're a higher olive oil producing area. So you see the Canadian there are Canadian. No, I don't know what our stats are in Canada. I should run those.
SPEAKER_00Oh, I want to know now. Easy.
SPEAKER_03I wonder what we're how much olive oil are you know there. I'll have somebody, I think one of our Canadian friends Google it, Brenda. Um so uh olive oil consumption is anywhere between, you know, the Greeks have this high point, and they have a national stat, and Italians are regional, but yeah, 12 to 14 to liters of liters, folks, of extra virgin olive oil, good quality extra virgin olive oil per year. Now, I just saw there was a symposium in in New York of olive producing countries, and they all entered these these awards contests. We talked about it yesterday. It was news this week. And Italy won 166 of the awards, one country of the 29 olive oil producing countries. They just cleaned up. It wasn't even fair. It felt like I felt a little bit bad for the other countries. I see that country, I'm like, I didn't even know they made olive oil. They won none awards, or Italy won 166 uh awards. They're really, really good at olive oil.
SPEAKER_00They are, they've been doing it forever. And when we say forever, as far back as we know.
SPEAKER_03Yeah. Pre-Romans?
SPEAKER_00Yeah.
unknownYou know?
SPEAKER_00Oh, yeah, for sure. Because the Romans weren't getting enough of their own olive oil, so when they conquered other places. Yeah, Tunisia. They conquered Tunisia back in the Roman Empire. They conquered everybody back to them and put olive that's why there's um olive orchards in Tunisia.
SPEAKER_03They were conquerors. They also got a lot of stuff. Like all that artistic stuff that they say is in Italy. I think some of it was created other places. Like they got Egyptian stuff in the always worried about that. We digress.
SPEAKER_00Anyways.
SPEAKER_03That's the vaccine.
SPEAKER_01Yeah.
SPEAKER_03Conspiracy theories.
SPEAKER_01Canadians, 1.3 liters.
SPEAKER_00They're more than us.
SPEAKER_03More than Americans?
SPEAKER_011.3 liters per year, I guess, yeah.
SPEAKER_00Wow.
SPEAKER_03Ha ha ha. Americans in the room. Yeah. Canadians are good.
SPEAKER_00I'm from California, so I feel good about the blue zone there.
SPEAKER_03So there you go. We have 0.3 liters more consumption in Canada than America. So, and I would tell you we're better at hockey, but according to the last Olympics, step it up. Geez A. Giver. Okay. Um, but we will take the compliment on the 1.3 liters. I'd say okay, it's horrible by European standards. But the key, the takeaway is that 14, 12 liters of extra virgin olive oil, good quality extra virgin olive oil per year equates to some pretty favorable numbers in in health.
SPEAKER_00Yeah. And in your entire body. It's so good for you. There's so many polyphenols which are like uh fruit antioxidants, is a good way to put them, um, that really help your body, your heart, your brain. And it's it's amazing to see the difference between the blue zones and just the regular parts of the world and what they're doing differently.
SPEAKER_03Right.
SPEAKER_00Yeah.
SPEAKER_03And I I and I know that every part of the world has things that they're they're good at, but that's just one of the things that Italy's very good at. And the statistics support the fact that there's something to it. Right. Um and we know we've been educating now for quite some time, several months now, about that all extra virgin olive oil is not created equal. And uh we've become uh we we already knew going into this a a decent amount about olive oil.
SPEAKER_02Right.
SPEAKER_03But you mentioned something that we have spent a lot of time educating on. Not just polyphenols, but we actually put a finer point on the actual types of phytonutrients in olive olive pulp or fruit and the olive leaf. And so maybe this is a good time to segue to our discussion of prima.
SPEAKER_00I would love that. Maybe we should open it and see what's in there.
SPEAKER_03Okay. I had this happen yesterday where I break the seal.
SPEAKER_00Is that why?
SPEAKER_03And I have no lit. Here I have no nails. All right, you get to break the seal. The Minerva seal over.
SPEAKER_00This is my favorite thing.
SPEAKER_03Yeah, our we have a multi-step uh process of inspection that happens for all our products. Look at you. The nails. Okay. Uh, so beautiful. So I will say to the folks out there, there's some amazing stats about olive oil and um and statistics. Point.
SPEAKER_00Look at you. I should okay. There's settle down usual stuff. I'm surprised I didn't knock my water over. Let's actually move that over there.
SPEAKER_03I have to I have a little pad to put my yeah, mug on. Well, you do have a pad. I do, so it doesn't make noise.
SPEAKER_00Yeah, mine's we'll get you one. We're just gonna move it.
SPEAKER_03Because gin is great. So, um Ashley, did I get a did you do a rim shot?
SPEAKER_00That's actually pretty great.
SPEAKER_03Um, I got one, you didn't. Oh I have to step it up. I step it up. The prima, one of the things that that we have mentioned about food prep is that in America we're very good at convenience and we're we're we are willing to suffer a certain amount of the health. Right. Going into this, we we knew it would take a lot of work to teach, reteach North Americans and other cultures around the world. By the way, America's statistics are very much like a lot of countries because you know, look, Mexico is a bordering country, and they probably use less uh olive oil than um Americans because they use different types of oils.
SPEAKER_00Right.
SPEAKER_03It wasn't native for those who don't know this. Olives, the type of olives that produce fruit, the varieties of olives that produce fruit weren't in the Americas prior to the pilgrims at least. I don't know which groups of Europeans brought them over, but it was an early in introduction and the first waves of immigration to plant olives here. Um but the oldest trees in in America are probably around with age of the country, right? So Americans that doesn't grow in Canada. So uh there is a variety here in the States, somebody's gonna say it was there was a native thing. They call it uh an Russian olive. It's it's not doesn't produce oil, um, and it is a different variety. So let's put that out there so you're learning a little bit every week about olives.
SPEAKER_02Yep.
SPEAKER_03Uh we knew we weren't gonna convince people that are not used to cooking with olive oil to suddenly go from a liter a year to I don't know, 10 to 20 liters.
SPEAKER_00Exactly.
SPEAKER_03So maybe you do a little discussion of each prima packet.
SPEAKER_00Yeah, I love this part actually. So in these two green pills are um high polyphenol um olive oil mixed with rosemary extract. In this red one, this is our rosa capsule. It contains grapeseed extract and lycopene, which I'm gonna come back to in a second. And then in this white one is our olivectin, that is olive leaf extract and olive fruit extract combined. Together, these make up what the in the Mediterranean they're getting that we're not getting here. It is lycopene, it's tomatoes, it's oil, it's the olive leaf, it's the olive fruit, it's all these great ingredients combined. It's the grape seed. It's it's like having an Italian meal with the wine after almost, without the bad, the bad uh what are they called?
SPEAKER_03Decisions that you make when you drink too much wine. Um that happens sometimes.
SPEAKER_00Without the bad decisions. Everything is in here. Yeah. No hangover when when you take this ever. Um but yeah, it's it's it's just a beautiful, easy to take packet that that all blends together and is so good for your heart, your brain.
SPEAKER_03Okay, you were doing a Vanna White. Hold that up just again. Your the brand is was upside down. Ah, look, with a little Italian flag. That's it. That's the we tell if everybody did one thing, and that was one packet a day.
SPEAKER_00Once a day. And it it's just these little pill packs. And I actually have a crazy story about this.
unknownHit me.
SPEAKER_00Okay. So I I am a girl who calls her mom probably like every day. Because I'm like, guess what happened? You know, this and that.
SPEAKER_03Do you call your mom more than once a day some days?
SPEAKER_00Well, sometimes she doesn't answer. And I'm like, what are you doing? She also, my mom lives next door to my other siblings, and so I'm the I'm the black sheep that lives 45 minutes away. So I have to call her. I need to know what's going on. But yesterday she called me, and I'm like, oh no, what's wrong? What's going on? And she and she goes, Oh, don't worry, just call me back when you can. And I'm like, okay. Um, so I call her back. I'm like, hey, is everything okay? And she's like, Yes, I have to tell you something. I'm like, okay, what? She goes, I went to the doctor. So my mom has kidney disease. She has one fully functioning kidney and the other is not great. And so it puts a lot of stress on the other kidney. And they have to make sure that she her blood pressure is low all the time. So she's on blood pressure medication and other medication just because. Um, so she goes to the doctor, and it's been about 60 to 90 days since she's. She's gone to the doctor and she she tells her, you know, like, hey, how does my blood look, rep blood pressure look? And she goes, It's so low. What are you doing? This looks great. This is incredible. And she goes, Well, I've been taking supplements. And the doctor doesn't like it. Oh, the doctor did not like that.
SPEAKER_03Depends on the doctor.
SPEAKER_00My doctor's cool, but well, she made her pull up Oleabo's page.
SPEAKER_03Yeah.
SPEAKER_00And so they so they go through the ingredients on the prima page.
SPEAKER_03Yeah.
SPEAKER_00And the doctor was like, Yes, this is incredible. Take this. Keep taking this.
SPEAKER_03Is that right?
SPEAKER_00Yes. And she's like, she is full force saying, whatever you're doing, keep doing it. Because this is a quote directly from my mom from her doctor. It doesn't contain the other crap. A lot of other supplements put in it.
SPEAKER_03Yes. This is a very good. Wow. Yeah. You your mom has it. I was suddenly my my blood pressure went up when you're like, mom was went to the doctor. I'm like, uh sometimes that doesn't always uh. Yeah, some doctors are not as enlightened about. I got the same testimony, you know, Mimo Pearl in Hawaii, right? So I got the testimonial from her. Um, yeah, anyway, in her family. There was a testimonial that came up today. And I won't out the person, just in case they won't be talking about their blood pressure. But anyway, it was a really great discussion. And it this is a significant thing. It it is something also weirdly, Italians have better um stats on blood pressure.
SPEAKER_02Yeah.
SPEAKER_03Yeah. It is amazing. Also, most of the things when you talk to your medical professional, there's a gazillion supplements you can take in the world. And I'm aware of this, folks. Like, we're overwhelmed. If you were just to Google, like or just walk into a health food store, um, especially one of those chains where there's lots of SKUs, you have a lot of things to learn about. And and most of them have one primary um health benefit. Like if you say ginkgo baloba, it's for like mental cognitive um issues, issues or functions or support. Um, if you were to say cascaris agrata, it's for regularity or something. But you with this, we have olive derived products. We have lycopene, lycopene, tomato, and we have grapeseed extract that even supports the the um eye health, nutritionally supports your body's um ability to focus and vision, right? Uh optically wasn't a very good sentence, but you know what I mean.
SPEAKER_00Yeah.
SPEAKER_03Um one packet.
SPEAKER_00It's it's that simple. And lycopene is oil soluble. So I don't know if you know this, so it helps it uh get into your blood a little bit easier. So the Italians already do this when they're making pastas, pizzas, and everything. They're and they they just put olive oil on everything. So it's like without our olive um pills in there, you're not getting the full benefit of the lycopene. So True. There's a reason all of these are put together. So it's it's basic I mean, it's like a pizza.
SPEAKER_03It is like a pizza.
SPEAKER_00Yeah.
SPEAKER_03The green is like peppers, and you know our material is good if we get trello to laugh because you're just numb to our stupidity, right? That's good stuff, huh? It is like a pizza. Life is like a pizza. We'll have to come up with some bumper sticker or whatever. Uh the red, white, and green. It it is. The the tomato is a very big part of the Mediterranean diet.
SPEAKER_00Right.
SPEAKER_03Good tomato.
SPEAKER_00The tomatoes. Yeah. Oh.
SPEAKER_03Those ones that you would you dream about. A lot of times I'm underwhelmed with the tomatoes that I get.
SPEAKER_00I don't like tomatoes here. I will I am not of tomatoes.
SPEAKER_03Well about if they grow in a garden, though.
SPEAKER_00If they grow in a garden and you put a little olive oil salt over it, and there's the little basil on this side.
SPEAKER_03Does the yum.
SPEAKER_00Yep. Salt.
SPEAKER_03A piece of bread with a little drizzle with olive oil. Amazing.
SPEAKER_00Well, I know let's go.
SPEAKER_03But there is, I know, and let's only want tomatoes. There is science behind also the the tomato. There is science behind grapeseed extract.
SPEAKER_02Right.
SPEAKER_03Grapeseeds. And and these are part of the Mediterranean package. So we wanted to make it as easy as possible. If there's one thing, because people say, okay, I look at the Hellfood store and it's overwhelming. Where do I start? I could go, all right, I'm gonna take some ginkgo bloba so that I don't like, you know, so I think sharp. I can take ginseng for energy, I can take um, you know, oh, just think I could do this all day long. Yakka, zinc, I joke about the fact that there's so many supplements, it's overwhelming.
SPEAKER_00You know all of them, I feel like.
SPEAKER_03Oh, I at one point in my life I worked for large my mom also had a health food store, right? So you get to learn it. And so people are saying, Do you know what this is? I'm like, I do. And they're like, How? Do you know that? Like, oh, just because I was raised with weird parents. Um, it's like a parlor trick, folks. Quiz me next time you meet me. You'd be like, You say you can name supplements in all letters of the alphabet. Then you're like, What about like and they just randomly pick something, and I'm like, I got it. Like Muda But Q, W, uh, white willow, willow bark, yeah, white willow. Yeah, and contains natural. Yeah, there you go. It's a parlor trick, right? We've never played this game before, right?
SPEAKER_00I was like, W has to be hard.
SPEAKER_03Q is what somebody threw me at me one time. I'm like, Kirstiton. I'm like, come on, just come on. Z. Uh zinc. Oh, no. So yeah. I already said that one, so yeah, those are like I can do that. And that's an over there's at least 26 letters of the alphabet that have supplements associated with them, and each one has lots, right? Right. But so where do you start? Like, I just want to feel better, just want to spring in my step. And there's lots of amazing research about stomach friendly because all of o makes your stomach feel good. And uh how about mental benefits? We talked about ginkgo below. Well, you can you tell me how about this smart woman? Like if you say it's good for stuff. I just said ginkgo below, but tell me, does this do anything for my brain?
SPEAKER_00Well, your gut health is linked to your brain health as well. So this is helping your gut and your brain. But the main thing that I feel when I started taking this is more mental clarity. Like I didn't lose track of my words. I wasn't, I wasn't just stumbling over everything. It was it was really nice to have. It was like taking something. And I was like, oh my gosh, I'm brilliant now.
SPEAKER_03It's like the limitless.
SPEAKER_00Honestly. I was like, what is this? This is this is great. I can get so much stuff done. I can think clearly. And it was, it's huge. That's a huge thing, especially when you're getting older. And I've and I feel like with a lot of women, we get overwhelmed with everything that's going on in life, and things sap up, and we we forget words, and it's just this thing that I'm I when I talk to my friends, everyone says the same thing. Yeah, they're like, I'm just I just like fuzzy sometimes, and I can't think of words, and it's we had a friend yesterday visit us.
SPEAKER_03Like the the reason I know you is a young lady, we will imagine her name. She visited the office yesterday. It was so amazing to see her. I know. She's the person many years ago that that that's how we know each other. That's true. Our common connector. She's awesome.
SPEAKER_00The best person.
SPEAKER_03Great mom. Um, she's out this, that's why I won't say her name. She's turning 50, and she was saying, She is told.
SPEAKER_00She looks incredible.
SPEAKER_03I know, right? Um, and she's always been health conscious, like she knows, comes from herbal gerbil parents. She does. You worked. That's how I know her. Yes, it's true. Um, but she, when we talked about Prima, because she goes, I've had three kids and uh sometimes my brain is not as sharp as it used to be. And she's like, How are you doing it? How are you doing with your stress? Because she knew when you had a previous life, I was a lot more stressed. And uh I said, you know, not bad. And she's like, Why? I'm like, maybe it's just trello, maybe just trello is just makes me less stressed.
SPEAKER_00Yeah, it's the Ole Albos song.
SPEAKER_03It's the Oli Albo song song song song songs.
SPEAKER_00Oh no.
SPEAKER_03Now I won't be a lot. Now I'll be like, dang, dun, dun, dun, dun, dun. Uh the advice like, here, I give we gave her some prima yesterday. I'm like, I'm just saying it nutritionally supports mental, like your mental processes. Also, not not like caffeine. Um, she's also very sensitive to caffeine. So I was like, there's no caffeine in it. It's just good for brain health, support, I guess. Brain support. Um yes, you feel free to look. This isn't just a world according to um Oliabo or Ashley and me and Joe and Curtis. It's it's actually quite uh established. A lot of research about it. Honestly.
SPEAKER_00Yeah. That's a good that's a good uh thing too, because so I do research on every product that I'm using, and I'm like, okay, what am I deficient in? What do I need? What do I need to eat more of or less of? And and so I go into whatever chat I'm using and I put in the ingredients in prima or I put it in in other supplements and see, okay, how can this help me? What are some studies that have been done on these certain ingredients and how could they help me? And it is so helpful. They'll pull up studies and there's tons of studies done, especially I'm a big fan of the olive leaf extract lately. It is huge. If you have a second to look into this, look at what olive leaf extract could do for you.
SPEAKER_03This is a perfect segue. Yeah. Okay. Thank you for putting us back on focus because we got that we derailed by pepernata and whatever we're visitors for Facebook art. So the we have a component in Prima and many of our products known as olivectin. Olivectin. And olivectin is a word uh that we created. I think Katio gets this one. I think it was a Katio word, right? Yeah. And it is a proprietary we own the word. Yeah. And even the US PTO is making sure that that is taken care of from a mark, like an intellectual intellectual property perspective. But one of the things that Olivectin has is a combination of extracts from the fruit and the leaf. And maybe you can talk about some of the phytonutrients from the leaf for a second.
SPEAKER_00So for the leaf is so beneficial for your body. So even back, I I'm not sure which year this was. I honestly can't know. Hippocrates.
SPEAKER_03Yeah, long time ago.
SPEAKER_00The I'm like, I don't even know what you're just saying. Hippocrates.
SPEAKER_03Thousands of years?
SPEAKER_00So just knowing that he prescribed olive leaf. Thank you. For fevers and infection back in the day, he already he already knew. He didn't even have the science to prove it. He didn't know all the polyphenols, all the extracts you could make out of it. This is just what they did back in the day. And so with that information, it's it's crazy to see what we're able to actually see now with all the science that can be done, with all the ingredients.
SPEAKER_03Correct.
SPEAKER_00Yeah.
SPEAKER_03460 BC according to Stop. Yeah, the internet.
SPEAKER_00Hippocrates. Hippocrates.
SPEAKER_03Yeah.
SPEAKER_00Olive leaves.
SPEAKER_03I know. Okay. He also uh is the foun is called the founder of modern medicine, right? You even took this day, doctors take the Hippocratic oath.
SPEAKER_00You're oh my gosh. I know.
SPEAKER_03So good job, you with Hippocrates. He was down with all of derived things. Like he wrote a lot about he wrote a lot about a lot of stuff. The Greeks had a lot of apparently free time on their hands to f philosophize and whatnot.
SPEAKER_00Okay. Okay, wait. I'm putting something together.
SPEAKER_03Sure.
SPEAKER_00So when I'm not feeling great, I'm like, I I do two two primas a day.
unknownYeah.
SPEAKER_00And for some reason, I don't know what it is, I feel better. Like in the next day. If Hippocrates is giving out olive leaf extract for disease, for fevers. That's a crazy crazy.
SPEAKER_03He also talked about this is your part of your jam, is like the transdermal benefits. Like he he was talking about athletes, they invented sports, like they invented the Olympics. Yes. Mount Olympus, right? And so there was Topacris talked about like it's the performance-enhancing ingredient because it was like if you rub down your muscles before and after that you have like an advantage. And the Greeks invented a lot of stuff.
SPEAKER_02They invented theater.
SPEAKER_03And then I heard it put this way they invented sports, which is theater for dumb people. And that's like fine jam. And then the Romans stole all of it and like took it to a whole nother level, right? And um yeah, uh, but they that like Hippocrates was onto something. He he had a lot, he wrote a lot about olive derived products, olive oil and whatnot. Oh, wow, did we get off on a Hippocrates?
SPEAKER_00I know, I was like, I just remembered this Hippocrates, but now I know even more. So this is great.
SPEAKER_03Um Hippocrates documented it. The Roman Empire documented it heavily. Um we talked on the last podcast about the Evers papyrus. I know because it's on the teaser that Trello put together for the last one. Uh that's 5,000 years old or something, found in Egypt. And the success leaves clues. You mentioned the age of certain olive trees earlier.
SPEAKER_00Oh my gosh. Yeah.
SPEAKER_03Tell me how how long are some how old are some of these historic olive trees that exist in Europe?
SPEAKER_00I mean, they go back to 3,000 years, but they're they can live forever.
SPEAKER_01The earliest use of olive oil was 5,000 BC. Of course. 7,000 years ago was the documented use of olive oil or the pressing of olives.
SPEAKER_03How dare you bring Hippocrates to the table when Trello's got 7,000 years? Hippocrates is like it's the like this thing has the most document. I think people figured a few things out, right? It's written in they've written about it in in like the okay. I said all three Abrahamic religions don't get along on everything, but they they definitely agree that all of is is the bomb, right? It is it exists. The bomb, the bomb. And um another one?
SPEAKER_00Trollow.
SPEAKER_03Step it up.
SPEAKER_00I've had to have said something funny.
SPEAKER_03It's flowing right now. It's happening.
SPEAKER_04Too much fun. Okay. Yeah.
SPEAKER_00Man. You need a prep of the jokes.
SPEAKER_03Um so the the there's clearly, there's clear the documented use of olive oil, olive derived products, olive leaf, these go back for a long time. It is, let me lead the witness. What is the oldest thing that I can consume? Like the if I eat something for health benefits or nutrition, what is that?
SPEAKER_00I don't know.
SPEAKER_03Olives.
SPEAKER_00Oh, olives. That's crazy. I've I tell me more.
SPEAKER_04You had to make just the jump of logic. Okay, the oldest.
SPEAKER_00I was trying to be funny and it didn't work, and I didn't even get a dumb thing. Like a poo-poo. I didn't even get it.
SPEAKER_04What was that sound effect?
SPEAKER_00I can't that was you.
SPEAKER_04Ashley's doing sound effects. Oh, you can create the too. Holy crap, it's getting worse.
SPEAKER_00I'm not even gonna try. I'm not even gonna try anymore.
SPEAKER_03You're sucking the life out of the room, Ashley stuff. But um so stay with me here. Okay, we've got olives. So the oldest trees, because you it was like one jump of logic. The oldest thing that produces something that we can eat are olive trees that are thousands of years old. And yes, the one they can verify a couple of thousand years, there's ones that they suspect are 5,000. I love the fact that Trello is like fact-taking for us, right? That's a beautiful thing uh to keep us like from saying stupid stuff.
SPEAKER_00So but can you even think of other plants that still produce the same things that someone could have had 3,000 or 5,000 years ago?
SPEAKER_03No. We could eat fruit from a tree that the Roman Empire was like that's a long time, but Roman centurions were eating or the same kind of olives, the same that haven't been altered, that haven't been cut, that haven't been genetically modified.
SPEAKER_00Correct. That's crazy.
SPEAKER_03Speaking of which, this is one of the things the Italians are really pretty cool about, is that they don't let genetically modified grains into their country. There is um, I shouldn't say look if somebody's Monsanto. Okay, I'm just gonna say it. It rhymes with Schmonshmanto. Okay, Monsanto Don't give them a laugh. I know. Don't do it. It's not funny. Okay, so they uh can. It was a little funny. It was a little funny. They don't let it in in Italy. And when you get candy, even my mom would say, I can eat sweets in Italy. And I was like, that's nuts, mom. That's like moon bats. But you've come to find out that like we have the little candies that are in the office, the ones that you find, they always get them in Italy. And um mo most of the candies and things are sweetened with sugar. And you're like, well, sugar's not great for you. But compared to high fructose corn syrup, which is a sugar as a sweetener, yeah. It's way better.
SPEAKER_00Yeah, I'm a fan.
SPEAKER_03Yeah. Yeah. And even so, even sweets are different, they taste different colorance. Let's talk about this for a second, right?
SPEAKER_00Because we use dye. Okay, that's being taken out, but not it's still in everything. They have what's like what is it all out. But uh why do we need ketchup to be that red?
SPEAKER_03Okay, so in our product, pre- I know. We have like red. Okay, we have rosa. So do we use artificial dyes to color?
SPEAKER_00Oh my gosh, it would never. No. No. Everything is natural, clean. It's lycopene, so it's it's from tomatoes, so it is red.
SPEAKER_03I think actually the actual cut capsule color is from um iron oxide. I think it's right.
SPEAKER_00Yep, iron oxide.
unknownYeah.
SPEAKER_03Um come on.
SPEAKER_00Just funny and brilliant. I don't even know what I'm doing here.
SPEAKER_03Um it's this supplement I'm taking called prima. Actually, I think I know somebody can get you some. Uh the green is chlorophyll and chlorophyll for the green caps. And we put some of these in because, especially in the case of olive derived products, maybe you can tell me what happens when olive derived products or olive oil is exposed to light.
SPEAKER_00Okay. Again, I'm gonna say this one more time, and I've said it, I think, on every podcast. If you have olive oil in a plastic clear container, please get rid of it. It is no good. No good for you. Um, once olive oil sees light, hit you know, the oxygen hits it, it starts to degrade. And so olive oil has natural vitamin E in it that helps protect it from these different things. But you also need to protect it. So once light hits it like that all the time. So if it's not in a glass or a dark bottle, especially glass, I would keep it in a glass bottle. Um, it it probably is already rancid and is no longer extra virgin olive oil. That's the facts. True.
SPEAKER_03Folks out there, there are also functional reasons why we put we like the tin because it's aesthetically pleasant. Also, incredibly green. We should talk about the tin because people are like, oh, but can you put it in a plastic container so that it's more recyclable? I'm like, this is how nutty the world has become. This tin is actually the most recyclable material. Um, it also protects it 100% from light. And uh we do an additional step on the green uh soft gels, soft gel caps. We color the soft gel with green chlorophyll derived. Yep. Color so that it's I think it's called photodegradation, is what we're protecting it from, right? So um that is probably a little more nerd speak than some people want, but I will tell you, in life you get what you pay for. We we it's the same as house paint and or you know um auto parts or whatever. It it it we put the finest quality everything in our product. It's really the way Italians do it.
SPEAKER_00It is, it's exactly the way they do it. They're not gonna go out to the yard and get a moldy like grape and they're like, here you go. Have fun.
SPEAKER_04Yeah.
SPEAKER_00No. They're gonna get the best, the freshest ingredients, and they're gonna drive them that day too. They're like gonna go pick them, they're gonna go out to their garden. So it's not like lettuce that has been in your fridge, you know. They just they have that luxury too. I mean, we do as well, but a lot of us don't have time. We work ourselves to death here. And we don't take the time or even have the time to do something. So we wanted just to make it a lot easier for everyone to experience this kind of life.
SPEAKER_03Yes. Yeah. Convenience. We took the the the finest quality ingredients and and and though uh in our estimation, and I think it's m recorded history supports this narrative, that it is one of the finest, if not the finest, nutritional support botanicals out there. Um we threw in a couple of select great, great additions, and one packet, just swallow it with water or sparkling water in my case today. And um that's it wasn't gin, I lied. It's what's in here. And uh we put them in coffee mugs because it makes it easier for the shameless brand plug. You have two brand plugs. What plug did you get? Oh, you have it on one side.
SPEAKER_00Oh, you got the the demo one. Mine's way I got the real deal.
SPEAKER_03What the heck, Steve? I think he's who made it. Steve. Steve did do it.
SPEAKER_00Steve is Gordon's friend also.
SPEAKER_03It's my roommate. I mean I was single. Um, okay, so plug for Steve. Yeah. I love you, Steve. Uh the if we were to say from a routine perspective, when you take this, is there a particular time of day that you take it and is there a time that's better or would you recommend?
SPEAKER_00So what I do is I get up in the morning and I eat a little breakfast and then I take it. But a lot of people say that it does help them sleep. Is that when you take it? Do you take it at night or do you take it in the morning?
SPEAKER_03I'm very old.
SPEAKER_00I I do like taking two backgrounds.
SPEAKER_03So I find that it I can I'll take two when it's great morning, night. And this is a point I was gonna make. Yes. Okay, I'm not anti-caffeine. I I have some you neither. Sometimes you I love caffeine. Yes. But I think it fuels part of our office. However, um, when we talk about mental acuity with this, it's not from artificial stimulation of the central nervous system. So you can take this at night. It's one of those weird things. People assume that if it's makes you sharper mentally, well, you're not you're gonna be up all night because caffeine is not good for sweet for sleep, sleep. But this one, the exact opposite. It's great for sleep.
SPEAKER_00That's it that's such a good like fact to put out there too, because I I took I was low in vitamin B. So I took supplements, and one of them I was supposed to take at night, and I could not sleep because my body's so sensitive to vitamin B and it like energizes me. And it was like, I can't do this. And you were supposed to take it at night, and and so I just stopped taking it. Because I'm like, this is ruining my life. I can't sleep. So this I've also taken at night. I I feel like it makes me sleep a little better. I don't know. I don't know how.
SPEAKER_03Um this is something that I think would be interesting for folks out there because you said something that many people experience. You are very sensitive to um not just ingredients, uh, but things, supplements or whatnot. It can throw your mojo off real fast. Yeah, I think all of us experience that to some degree or another, but you uh have more sensitivity than than me.
SPEAKER_00I a lot.
SPEAKER_03Yes.
SPEAKER_00Yes. Even I was talking to my mom earlier again, because I called her. Uh and my kids didn't tell me more. But she said, you were always so sensitive to vitamins. I never gave you vitamins. But my mom always had a home cooked meal. We always had vegetables, fruits, everything. Um, so I was really lucky. But but vitamins still to this day. I I don't take any vitamins. I don't. I honestly don't. I really probably should because um there are a few things in my getting.
SPEAKER_03Here's the thing though, you watch your diet though.
SPEAKER_00I do, but I feel great.
SPEAKER_03But you do usually eat quite quite quite good. And yeah, there was an observation, and it was you that made the observation about time that you spent in Italy. She's like, I I you said to me, I don't really see Italians taking vitamins every day.
SPEAKER_00Or working out.
unknownI know.
SPEAKER_00I don't see them taking vitamins, I don't see them like having a lot of health issues or working out.
SPEAKER_03I love you, Italy, but like I was like when I first started spending extended time in Italy, I was like, where's the gym? I don't know. Maybe this one like 25 minutes away.
SPEAKER_00I'm like run to it, yeah.
SPEAKER_03I'm like, what? The little town that we're living in. I'm like, where did we have a gym? Yeah, in Valentine Valdano. I'm like, it's like 35 minutes away or whatever. I was Google mapping it when they did get Google Map when we first started going, there was no freaking Google map. Whoa, that was a nightmare because there's no grid system. And I love Italy, but tiny roads. And I'm like, I'm not going to the gym if it's that long on the tiny roads. They don't, you're right. This is an interesting observation. I'm sure, you know, there's gems and but um so so from an exercise perspective, this is something that is part of the cultural thing. So you eat, and then what generally happens in Italy?
SPEAKER_00You have a little walk after too.
SPEAKER_03Yes, a little walk.
SPEAKER_00Yeah.
SPEAKER_03A paseggiata for Italians, right? They're very big in things still. Like also it's not un unnatural, or they still take a break for lunch, and especially outside of the main cities. And in Spanish culture, they'll say siesta, and over there they'll pisolino, like a little sometimes a little nap, just a 15 minutes. Oh no, pisolino is amazing.
SPEAKER_00Oh man.
SPEAKER_03I got I would get in the habit of the little pisolino in the afternoon. And um it's a real word. And uh so there I I really have to say this, and this is not I know there's not Italy doesn't do everything great. I'm just saying sometimes your trains don't run pr on time, and sometimes it's like you stores are closed, it's just like there's a sign, and we'll be back. And we're when I I love you, Italy, but that you don't do everything correct. Amazing. But you do this stuff really, really good. Life, you do life at a uh black belt level. Right. And it's uh you eat, you go for a little walk. Everything they're obsessed with is digestion.
SPEAKER_00Bad for your digestion.
SPEAKER_03Yes.
SPEAKER_00No ice.
SPEAKER_03No ice, cold pool. Swimming pools.
SPEAKER_00Why?
SPEAKER_03Freezing cold all the time.
SPEAKER_00Freezing cold swimming pools. I don't, I refuse. It's like not it knocks the breath out of you. Seriously. I'm like, I can't do this. This is I feel like I'm dying.
SPEAKER_03About August, it usually they're their pools are great. It's pretty dang cold. Yeah. Um and I love Italy. I'm just saying there's like that's one of those things culturally we get another cultural they're obsessed with digestion. Also, like even the way they have coffee.
SPEAKER_00So one of the you learn the coffee.
SPEAKER_03What's a coffee rule, Ashley?
SPEAKER_00Like I learned this the hard way. You can't have a cappuccino after noon. Yeah. Because there's milk in it.
unknownYeah.
SPEAKER_03And it's a digestion thing.
SPEAKER_00Digestion.
SPEAKER_03Yeah. So they're like, no. And so if you order cappuccino, they'll make it for you, but they'll just kind of look at you side eye. They give you the side.
SPEAKER_00Are you sure?
SPEAKER_03Like, yes.
SPEAKER_00But sometimes they they won't. Sometimes they're like That's not possible. That's yeah, that's not possible.
SPEAKER_03Yeah. It's not possible.
SPEAKER_00Yep.
SPEAKER_03Why?
SPEAKER_00Just not.
SPEAKER_03It's not. Um uh it's funny thing. The fact that there are a lot of rules, they're they're loose tight rules, right? You can break them, uh, but they kind of like, well, why would you want to? Yeah. Like, all right, you figured out some stuff. You when you have a piazza that's like 2,000 years old, they have learned to make that piazza look the most amazing ever. Like the flowers, I'm like, why do their flowers look how come they it's because for thousands of years they've been arranging the flowers this way. How come your food is this good? Because this garden has been in the family for like four generations, right? And we've got the soil completely figured out. We know the exact cycles of the sun, and they're very, very good at it. And they have stories about all their food, too. This is what's great. This cheese, it comes from this place, and it's aged in this cave in these marble holes. And like, whoa.
SPEAKER_02Yeah.
SPEAKER_03We are the land America is the land of a thousand religions and one cheese, and Italy's the land of one religion and a thousand cheeses. That was amazing. Amazing cheeses, too.
SPEAKER_00But honestly, that was the first time I t I tried Pecorino. And now I have searched time. Uh Tuscany. Okay.
unknownYeah.
SPEAKER_00Pecorino, yeah. Pecorino.
unknownYeah.
SPEAKER_00Yeah. Which I didn't know it was from sheep, also.
unknownYeah.
SPEAKER_00Did you know that? I was like, that's crazy.
SPEAKER_03The sheep produce amazing cheese. So I know.
SPEAKER_00I'm not, I do not like goat cheese. Zero. It is my nemesis. But sheep, I was like, wait, I can get behind this one. Um, but I remember tasting it, and they like, there was a guy holding a wheel of cheese, and he just carves it and gives everyone a little slice. And I remember biting into it, and it was like crystallized, and it was the most delicious thing I've ever tasted. And I'm and now I spend every, you know, every time I go to the store, I'm like, oh, maybe I'll try this pecorino. It's just, I can't even, I cannot find it. I guess I have to go back and figure this out.
SPEAKER_03They've elevated it to an art form. So um okay, cool. I'm trying to think on uh Prima. I think we we're this is not the last podcast. We're gonna have lots of times to unpack other things, but I think we've got the basics on Prima, right?
SPEAKER_00Baby steps through this process. It's a it's a simple way to feel like you're you're living in Italy.
SPEAKER_03Yeah.
SPEAKER_00Not really a pizza. I'm sorry that I said that, but but it has a lot of these same ingredients. The great ingredients.
SPEAKER_03The olive oil is has rosemary in it. If you do chew the the people that sometimes people want to chew the uh gel cap, and you will taste the rosemary. Rosemary is exceptionally complimentary to olive oil from a health perspective, um, also from a culinary perspective. And they mix culinary spices with foods over there for also for beneficial reasons. So there you go. All right. Ashley, if I was so inclined and wanted to get um uh prima and um I was listening to this podcast, where where would I go on the website? I mean what like what URL?
SPEAKER_00Yeah, if you go to olialbo.com and go to shop, it'll bring up our prima and you can see it there.
SPEAKER_03There you go.
unknownYeah.
SPEAKER_03Beautiful little artwork on the floor.
SPEAKER_00And also it's beautiful. Have you seen this? Like, look at also Gordon did this. He did all of this. Like, how amazing is that?
SPEAKER_03All of it.
SPEAKER_00All of it. Oh my gosh, that was another joke.
SPEAKER_03Yeah.
SPEAKER_00I have zero.
SPEAKER_03You didn't. That was a good joke, though.
SPEAKER_00I know, it was good. I will give it to you.
SPEAKER_03There's a little picture on the side of my mom and my brother and I in uh Venice. So, okay. Um, well, shall we go to our uh um to make sure that the the theme song is stuck in our heads sufficiently till next week?
SPEAKER_00Yes, thank you. Because I just yeah again forgot it. So yay! Yes.
SPEAKER_03Last week we said it's the whoop there it is of uh outro and intro music. So Ashley, thank you so much for being uh the co-host. I don't know what we're calling ourselves these days. Am I? Are we the host? We're just we're both co-hosts. Sometimes you ask me questions.
SPEAKER_00I know, but I feel like you you're for sure the host. I feel like it yeah, I think I think it it's it it suits you very well. Yeah.
SPEAKER_03Uh also um I actually I got to work today. I'm like, we did not call each other. I'm dressed like Magnum P.
SPEAKER_02Magnum P.
SPEAKER_03Oliabo Magnum P. And and you're dressed like you right out of a fashion magazine today. We'll have to get better at that. I'm blaming Trello. Uh thank you, Trello, for all your help too. And all of you listening, we appreciate you. Until next time, uh grazie tante and andiamo.
SPEAKER_02See ya. Oh, L I A B O Lia Bo. Oh, L I A B O O Liabo. Oh, L I A B O Liabo. Oh, I A B O Liab.