Up next in 10
Olive Press Rest is Spain Podcast ep 11 - Franco, food and Spain's football team doctor
Dec 19, 2025
This week a paired down version of the team tackle a more feature-themed episode.
On the menu is the Olive Press' intrepid infiltration of a far-right rally in Madrid on the 50th anniversary of the death of dictator Francisco Franco and the mood of the politics in parts of Spain right now.
The foodies among us might be delighted to learn about the insights from the recent Michellin star gala in Malaga - and where to find the best restaurants in Andalucia.
And Jon regales us with snippets from his fascinating interview with none other than Dr Vasquez, the head doctor for the entire Spain men's national football team - and his tips on how to stay healthy in advancing years.
Check it out!
Show More Show Less View Video Transcript
0:00
Don't forget to subscribe to The Rest of
0:02
Spain on YouTube, Spotify, and Apple
0:05
Podcasts.
0:06
>> Welcome to the Rest is Spain podcast by
0:08
Olive Press News, brought to you by
0:11
Stacial Expat Insurance. Got a really
0:14
exciting lineup today because we're
0:16
going to be talking about um what's been
0:19
happening in Madrid and as well as that
0:22
we're going to cover some health topics
0:24
that are really relevant to expats in
0:26
Spain. So, John, how are you? Morning,
0:29
Caroline. Yeah, it's a slightly more
0:30
featurery episode this time. Um, it's
0:33
running up to Christmas, isn't it? And,
0:35
uh, we've got Walt doing his MOT with
0:38
the car, so he unfortunately can't be
0:39
with us. But, yeah, let let's, uh, let's
0:42
kick off, uh, on what, um, happened in
0:44
Madrid last week, which has was
0:46
particularly interesting.
0:47
>> So, all I know is what I've read in in
0:49
the Olive Crest, which you have more
0:51
information on. Just explain it briefly
0:53
for our listeners.
0:55
>> Yeah. Yeah. Well, I mean, basically,
0:56
it's 50 years now since Franco died. And
0:59
as our listeners probably know, Franco
1:01
was a dictator that ruled with an iron
1:03
fist. And it's even been said that that
1:05
a Holocaust was committed during the
1:07
Civil War and then afterwards with up to
1:09
a million people dying. So, he he was
1:12
very controversial and and incredibly
1:14
bit by bit that the youth of Spain think
1:16
that Franco is actually quite good. At
1:18
least a course of the young people in
1:20
Spain seem to think that that discipline
1:22
was important for Spain and it helped
1:24
the country go forwards. But I think
1:25
anyone who was around at the time would
1:27
totally disagree. And uh I think it's
1:30
fair to say that he's he goes down in
1:31
history alongside Hitler and Mussolini
1:33
as one of the very worst dictators uh in
1:36
European history. Actually, as it's
1:38
happened, every time he he dies, the far
1:41
right uh in Spain go out on the streets
1:43
of Madrid um in the end at the end of
1:46
November and parade around with Spanish
1:49
flags and doing salutes and singing and
1:52
all the songs that they sang during this
1:54
the Spanish Civil War that of course he
1:55
won. Now, um this year it was quite
1:58
interesting. So, we we've got a reporter
1:59
Allesio who's recently joined us. He's
2:02
an NCTJ trained journalist, Reika
2:03
journalist who's um joining the Olive
2:05
Press. He's based in Madrid and uh we
2:08
asked would he like to sort of go out
2:10
and uh see what was going on and we
2:12
discovered that there was another
2:14
meeting going on a rather slightly
2:16
shadier meeting which involved um a very
2:19
far-right British uh politician former
2:21
British politician called Nick Griffin
2:24
and he was speaking at this uh meeting
2:27
with we didn't know quite how many
2:28
people but with with a whole sort of
2:30
host of far-right shady figures from
2:32
around Europe.
2:34
So, Allesio found out about this and we
2:36
agreed that he would try to get into the
2:37
meeting and and find out what was going
2:39
on and potentially ask some questions.
2:42
He um he got in there and I think there
2:44
was only about 40 people, but um in
2:47
particular there were around seven or
2:49
eight leaders of these very sort of
2:52
shady far-right parties uh in Spain. The
2:55
one that was organizing it is what's
2:58
called democracy and national, which is
3:00
one of Spain's very extreme far-right
3:03
groups that would like to see all
3:04
immigrants effectively ejected from the
3:06
country, particularly Muslims. Um, and
3:10
Nick Griffin, who's actually set up the
3:13
British National Party in England, he's
3:14
always been involved in controversies.
3:16
He's been frequently um quoted saying
3:19
some of the most horrendous racist uh
3:20
things in the UK. He was speaking at
3:23
this and and after speaking, Allesio
3:27
spoke to him, interviewed him obviously
3:29
from the Olive Press and uh asked him
3:31
about what you know what he liked about
3:33
Spain, what he thought of Spain and he
3:34
told him what a great country it was and
3:36
he particularly liked that it's very
3:38
white, it's monicultural, there's not
3:39
many foreigners and that they actually
3:42
over they were actually were successful
3:44
in their reconquest basically you know
3:47
kicking out all the Muslims back in the
3:49
day during the uh days of Alandaloo
3:51
managed to eject all the Muslims from
3:53
Spain.
3:55
>> Yeah.
3:57
>> Do you think that this this is just a
4:00
kind of like a small group or do you
4:02
think that these people are stirring up
4:04
a lot of um feeling with other, you
4:07
know, people that perhaps don't feel
4:09
that way? Do you think they're inciting
4:10
that within Spain?
4:12
>> Well, I mean, they think that Vox is far
4:14
too soft. They I mean they they think
4:16
that Vox is almost socialist and uh as
4:18
we know Vox we think is quite a threat
4:20
to to Spain and to Spanish society and I
4:23
think they've got they're gathering
4:25
support and they are growing but I think
4:27
it's fairly marginal I don't think we
4:28
have to worry yet but so long as people
4:29
know about them and and people keep
4:31
reporting on what they're up to and what
4:33
they're saying I think you know they'll
4:35
be hoisted by their own petard and and
4:37
people will just realize look come on
4:38
guys this is are you seriously saying
4:40
you want another reconquest that you
4:42
want to kick all anyone with a darker
4:44
color to you out of the country. I mean
4:46
if let's look at it this way if you look
4:47
come down to Anderuthia and you look at
4:49
the locals in Ronda say or in Sevilla
4:52
that that there's the mix so much
4:54
Semitic mix in there Arabic Jewish
4:57
culture from going back hundreds of
4:58
years that you you take a blood test of
5:01
any any actual Andaluthian or probably
5:03
most Spanish and you'll find that
5:04
there's Arabic blood in them.
5:06
>> Of course. Yeah. It's totally illogical
5:09
and um of course we have to remember
5:11
that that the immigrants do an amazing
5:13
job in Spain on lots of levels a lot of
5:15
the times
5:16
you know it is ridiculous. So I was I
5:18
was very proud that that Allesio was
5:20
able to get in there that he had um you
5:23
know he had the guts to go in and ask
5:24
questions wasn't was actually fearless
5:26
and you know how many other journalists
5:27
were in there one from El P.
5:30
>> Really?
5:30
>> Wow. Okay. Interesting.
5:32
from El Pis and he was very interested
5:34
in a particular guy called Michael was
5:37
from a very farright shady Russian group
5:39
of Russian youth group that wouldn't
5:41
give his surname but was trying to sort
5:43
of very prutin and trying to suggest
5:46
that Russians around Europe should be
5:47
going to fight for the motherland and so
5:50
this kind of weird connection of of of
5:52
of parties from all around Europe from
5:54
Italy there was party from Germany one
5:56
from France
5:57
>> united and all saying and the other
5:59
thing that kept coming up they say it's
6:00
a Zionist conspiracy see that it's
6:02
actually weirdly the Jews who are
6:05
causing this immigr immigration uh
6:07
crisis that we're seeing in the UK and
6:08
and around France and Spain that they're
6:11
stirring it up. I mean it it's it's
6:13
baffling. Anyway, people can go and read
6:15
all about it on our website. It's a
6:16
great feature. It'll be in the newspaper
6:18
coming out this week and uh
6:20
>> Okay.
6:20
>> Be interested to know what people think
6:21
of it.
6:22
>> Yeah. Okay. Well, quite scary, but
6:24
thanks for sharing that. Um on a much
6:27
lighter note, tell us all about the
6:29
Michelin star. um kind of awards in
6:32
Malaga and tell us why it matters to
6:34
you, John.
6:36
>> Well, yeah, it was the very first time
6:37
it's been in Malaga actually and so that
6:39
was very exciting for all the local
6:40
chefs that I've met and interviewed over
6:42
the years down here and um so it was we
6:46
we kind of built up and there was all
6:48
this excitement, all these rumors that
6:49
uh there were two chefs in particular
6:51
that could be up for three stars and
6:52
that's obviously the world's number one
6:54
top award you can get in cooking.
6:56
There's this very little that could
6:57
compete with three Michelin stars in the
6:59
culinary world. And there was talk of
7:02
Bonita Gomez in Ronda getting his third
7:04
star. He's had two stars now for about
7:06
three years.
7:07
>> Um there's also the talk of Skina and
7:09
Marcus Grande in Marba getting a third
7:11
star. And so we we actually did a story
7:14
in the paper two weeks ago and um we
7:16
said we personally didn't think that he
7:19
was going to they were going to get
7:20
three stars. We didn't think they'd done
7:21
quite enough and we didn't think that if
7:23
anyone was going to get another star it
7:25
was going to be Danny Carnero at Klea in
7:27
Malaga and actually in the end he didn't
7:30
get another star. So in fact there were
7:33
no real new stars or anything really
7:35
exciting for the big Mitchellinst
7:36
starred restaurants in in and around
7:39
Malaga or the coast in fact um going up
7:41
to Valencia. But the really really
7:43
exciting news was that there were 25 new
7:46
Michelin starred restaurants announced
7:48
which is actually an enormous hall. I
7:50
think it's a almost a record around the
7:52
country and a lot of them were in
7:54
Valencia and Aleante and in fact there
7:57
were two there and one in Valencia, one
7:58
in Castion and then there were five in
8:00
Andalutha and Kadis, Sevilla, Granada,
8:04
Malaga and um Cordoba and you know back
8:08
in the day you know I remember when
8:10
Ronda got its first mixed in star for
8:11
Traabuchas 20 years ago it was an
8:14
enormous thing and actually 25 years ago
8:16
and it was the first sort of mixedin
8:18
starred restaurant in in Angeluthia for
8:20
a long time and it was an enormous thing
8:21
just having one star. So we got so used
8:24
to Spanish, you know, chefs and
8:26
restaurants doing so well globally that
8:28
we don't really realize that 25 stars is
8:31
an enormous honor and and it's it's
8:34
>> makes me very proud that
8:36
>> we've been living here last 20 odd years
8:38
seeing this enormous revolution that's
8:40
spread around the country of of great
8:42
cooking and you know a real growth of of
8:45
of culinary excellence. So yeah, it was
8:48
>> So I'm going to Madaga on Wednesday
8:50
evening. Where should I go for dinner,
8:52
John?
8:53
>> Well, there's this new place called
8:54
Paladu that's got a Mitch in Star. It
8:56
look really nice. I haven't been there
8:57
actually, so I I I wouldn't know, but
8:59
I'd love you to try it and tell me what
9:00
you think of it.
9:01
>> And what kind of range are they? Do you
9:04
know what kind of price range? What kind
9:05
of price range?
9:07
>> I mean, this KCA I took a friend to who
9:09
came over recently from Sweden and
9:11
that's got a star and uh he's got
9:13
Danny's got three restaurants. KCA is
9:16
sort of top restaurant with a star and I
9:18
we had lunch there um with a glass of
9:21
wine, bottle of water. I think it was
9:23
maybe four possibly five courses. Quite
9:26
a limited lunch menu. I think it came to
9:29
65 70 ahead or something which is not
9:32
cheap but for the food we had I thought
9:35
it was exceptional value and I really
9:36
really recommended it. Um you know I
9:38
really rate suggest you go there. also a
9:40
place called Blossom which is more is
9:43
that you have to have about 12 or 13
9:45
courses and it's much more expensive. I
9:47
think that ended up about 150 or
9:49
something like that when I tried that
9:50
>> courses. [laughter]
9:52
Okay, great. Now we're going to take a
9:55
quick break from talking about the news
9:57
to hear from our sponsor. Heading home
10:00
for Christmas? [music] Presents bought,
10:02
check. Christmas jumper, check. Bottle
10:05
of Sherry to get you through Auntie
10:06
Jane's endless stories, check. Travel
10:09
insurance. Uh-oh. Without it, [music]
10:11
you won't be covered for things like
10:13
private medical treatment or emergency
10:15
repatriation. So rely on Stayhore Expat.
10:18
We cover [music] most pre-existing
10:20
medical conditions. And everything is in
10:22
English. It won't protect [music] you
10:24
against Auntie Jane's endless stories
10:26
though. Sorry. Visit stayshore.com/expat
10:30
for a quote [music] or call us free from
10:32
Spain on 90086123.
10:35
[music]
10:36
Stayshore Expat is a trading name of
10:38
Houseerve Europe SL an exclusive
10:40
insurance agent of Elgo Saguros Dev
10:43
registered with the Spanish director at
10:44
general for insurance and pension funds.
10:47
>> Whilst this awards has been in Malaga,
10:49
what about the whole of Spain John? So
10:51
what's actually happening in the
10:52
culinary scene in Spain now?
10:54
>> I mean you know let's let's
10:56
[clears throat] be honest that if you go
10:58
to the Basque have you been up to the
10:59
Basque region ever and
11:00
>> it's great. It's fantastic. you know
11:03
that people going about you know if you
11:04
remember 30 40 years ago growing up
11:06
everyone said it's the French who were
11:07
the the best cooks weren't they famously
11:10
just across the border probably in San
11:12
Sebastian and Bill Ba the Bass region
11:14
was up there and so many of the top
11:16
French chefs had come and trained in
11:18
that area
11:19
>> remember when we first arrived and lived
11:20
in in Madrid back in the 90s early 90s
11:23
it was you know you didn't you didn't
11:25
eat that well in Madrid then or even you
11:28
know anywhere in the south of Spain you
11:30
just you just ate the sort of same old
11:32
you roast suckling pig or gpacho, you
11:35
you'd have, you know, good meats and
11:37
fish and but there was nothing really
11:38
that jumped out culinary wide. And then
11:41
it sort of happened. It just really
11:43
happened that that bit by bit from the
11:45
sort of late ' 90s, early 2000s, it
11:48
started coming south. chefs basically
11:50
realized that they could move from the
11:52
north of Europe or the north of um Spain
11:54
and come down to Madrid and come down to
11:56
Seville and come down to Malaga, come
11:58
down to Marba, come to Valencia and you
12:01
know to the islands and so suddenly
12:03
there was this sort of spread of all
12:04
these really great chefs opening
12:06
restaurants in all these little towns
12:08
and I say little towns, big towns like
12:10
Seville. But then what was also
12:11
interesting was I was doing loads of
12:13
travel writing when I first got to the
12:14
Olive Press and I was doing a lot of
12:16
travel writing for the UK nationals.
12:18
Everywhere I went in and I'd find these
12:20
really amazing restaurants that weren't
12:22
in the Michelin Guide. And I was just
12:24
thinking, why on earth these places not
12:27
being not in the guide? Why are they not
12:29
singing the praises of of all these
12:30
little places that are so so good that
12:33
chefs that trained got to the highest
12:34
level? And then I found out that the
12:36
Michelin Guide then had one inspector
12:39
that covered the whole of Andaluthia and
12:41
Mercia.
12:42
>> Yeah. And Extremadura. there's one
12:45
inspector cover you know how big that
12:47
region is it's the size of the UK and
12:50
certainly the size of England and it it
12:52
it's you know for him to cover those
12:54
areas so I I come up with this idea um
12:56
called dining secrets of anda and it was
12:59
um through a book company called Santana
13:01
who already had a hotel book all about
13:04
the best hotels in I suggested and they
13:06
were like yeah great idea we'll run it
13:08
alongside our hotel book so they
13:10
commissioned me to go out and over the
13:12
course of about maybe a year. I picked a
13:15
lot of these restaurants I'd come up
13:16
with in these tiny little places, a lot
13:18
of them, and wrote about them and put
13:20
them in the book. So, we had this dining
13:22
seats of Andlu Thea with lots of
13:23
restaurants that weren't in the
13:24
midstling guide. And and and you know,
13:26
so many of the chefs were like, "This is
13:27
so great because we're not being
13:28
recognized. We're not being seen." And
13:30
they were so happy. And we used to and
13:32
the deal was that we'd write about it.
13:34
The book would be sold in London, in
13:35
Harros or wherever, you know, Harvey
13:36
Nicks, all the bookshops
13:37
>> and all around America and, you know,
13:39
and would be sold. And the deal was all
13:42
the restaurants would put in their
13:44
restaurant 10 books that they would also
13:45
sell on to their clients and lots sold
13:48
and you know I love doing it. I love
13:50
doing the book and got to know a lot of
13:52
the chefs at the time you know as well
13:53
which was which was which was really
13:54
nice. So I ended up with a lot of
13:56
articles, interviews and features and
13:58
and it kind of made the Olive put our
13:59
stamp on the Olive Press was a sort of
14:01
paper that not didn't just do travel but
14:03
also did food. And so that's kind of how
14:05
that kind of side grew. And um you know
14:08
then Michelin
14:09
>> somehow about seven eight years ago just
14:11
suddenly changed. They had this new app
14:14
on their phone. They started getting put
14:16
more inspected in
14:17
>> really high tech haven't they? Yeah.
14:18
really got really got into it and then
14:20
they just suddenly when a a website that
14:22
I just thought was really rubbish
14:24
basically nothing really changed and it
14:26
suddenly they really got into it and so
14:27
probably from around seven eight years
14:29
ago there's this huge growth of new
14:32
places that were finding them and
14:34
picking them up and I'm really proud to
14:35
say that I think of the 100 places in
14:38
the restaurant book I think 95 of them
14:40
are still there open of which about 50
14:42
at least 50 if not 60 are now in the
14:44
Mitchell guide mentioned they may not
14:45
all have stars but mentioned at least So
14:48
>> fantastic.
14:49
>> So yeah, it was great.
14:51
>> Yeah, I mean I do think that the whole
14:52
culinary scene has become much more
14:54
sophisticated in Spain over the past
14:56
kind of 15, 20 years. I remember what
14:58
you were saying. I lived in Madrid a
15:00
long time ago and it was very much
15:03
meatas,
15:05
you know, but now it's really really
15:07
come on.
15:08
>> I was vegetarian. Can you imagine in
15:09
Madrid as a vegetarian?
15:11
>> No, because that is hard.
15:13
>> It was it was very very tough. Uh yeah,
15:15
as my mother will often recalls when she
15:18
comes over here, she said, "We we took
15:19
you out to a restaurant. We found one
15:21
vegetarian restaurant in the whole of
15:23
Madrid."
15:24
>> Exactly.
15:25
>> It was It was very bland. I can tell
15:27
you. It was It was I lived on pinchos of
15:29
tortilla. That was about all I could
15:31
eat.
15:32
>> Goodness.
15:33
>> How long were you in Madrid for? Um, I
15:36
studied in Al Paladin for half a year as
15:40
a student and then I lived in Madrid for
15:42
a year. Um, and taught English.
15:45
>> Great city.
15:46
>> It's amazing. Yeah, I loved it. Had the
15:48
best days of my life probably.
15:50
[laughter]
15:51
>> It's sort of magical, isn't it? And it
15:53
gets into you and you just it just that
15:54
kind of chip and you just think I want
15:56
to stay in Spain. It's such it's such a
15:58
nice place.
15:59
>> No, it really is. It's fantastic. Um so
16:02
that leads us on talking about food and
16:04
health. Our resident columnist Dr.
16:08
Cladio Basquit. Um so he's helping
16:13
people over 60 to stay healthy. So tell
16:15
us more, John.
16:17
>> Dr. Vasquez is is something else. We're
16:20
extremely lucky to have him. He's
16:21
Spain's uh national football team doctor
16:23
and that's the country the it's the
16:26
number one team in the world probably
16:27
likely to get to the World Cup final if
16:29
not win it
16:30
>> next summer in America and he is
16:32
actually an orthopedic surgeon who who
16:34
specializes in hips and knees and ankles
16:37
um and you know he you'll see him every
16:39
time Spain play you'll see him hopefully
16:42
not coming onto the pitch but certainly
16:44
on the edge of the pitch with his with
16:45
his you know those two bags on the side
16:47
>> waiting to run onto the pitch when a
16:49
player's really injured most of the Um
16:51
he sends his flunkies on just to give
16:52
them the sort of magic sponge and a
16:54
little bit of water just to wake them up
16:56
and get get on with it. But he's he is
16:58
really at top of his game, a lovely guy.
17:01
And he's writing columns for us now. I
17:03
think we're very lucky to have him for a
17:04
year. He's writing about um the many
17:07
different things and ways you can stay
17:08
fit and healthy into your sort of well
17:10
it's he actually said over 60s but I
17:12
think you know 50s and he made the point
17:14
in his last latest column that actually
17:18
people when you say you're 60 now you
17:21
know he remembers 25 30 years ago when
17:23
you say 60 you were kind of old but now
17:26
it's like people say you're not old
17:28
until you're 80 really and
17:30
>> exactly yeah it's like 60 is the new 45
17:33
or something. Yeah. And he's saying, you
17:35
know, it's incredible that how
17:37
particularly here he sees in Spain
17:38
expats who live on the Costas or perhaps
17:40
live in Madrid or Barcelona, how you can
17:42
stay healthy and you can stay fit and
17:44
well by doing certain things, diets very
17:46
important and fitness and walking.
17:48
>> Yeah. and he he's written this
17:50
incredibly good article this issue um
17:52
which I think's on now online about
17:55
um how for example you shouldn't always
17:58
go running but cycling's great
18:00
swimming's great walking's really good
18:02
and you know you don't have to have
18:04
10,000 steps he's saying six,000 is
18:06
perfectly good he also recommends um
18:09
strength training which is which is
18:11
really important he thinks as you get
18:12
into your 60s and 70s to stay fit and
18:15
well and and diet I mean he says amazing
18:17
fact I didn't know this Caroline, but
18:19
did you know that um if you put five
18:21
extra kilos on that's 20 extra kilos on
18:25
your ankles, on your knees, that's 20
18:27
kilos of extra pressure on your joints.
18:30
>> Yeah. Because of the pressure. Yeah.
18:32
Wow.
18:32
>> Yeah. And he says that those joints, he
18:34
says, you know, inevitably your hips
18:36
will just get old and then you can't
18:37
avoid that. They get worn down as your
18:39
knees, as your ankles do. and he says,
18:41
"But that keeping a bit of weight off,
18:43
you know, and just trying to eat
18:45
healthily will be so good for your
18:47
joints in the long term."
18:49
>> Fantastic.
18:50
>> Yes, it's good advice.
18:52
>> Yeah. So, hopefully readers will will um
18:54
will adhere to that and uh and enjoy his
18:56
enjoy his articles.
18:58
>> Great. Well, everyone should have a very
19:00
healthy month because we've got
19:02
Christmas coming up. So, [laughter] now
19:04
is the time to do damage limitation, I
19:06
think. Um it's it's it comes thick and
19:09
fast, doesn't it? and uh you know the
19:11
party season starts and you know you
19:13
will put on I don't know about you but I
19:14
I always put on like two or three kilos
19:17
uh
19:17
>> around the Christmas New Year period.
19:19
It's just unavoidable, isn't it?
19:20
>> It is. [laughter] Yeah. [gasps] What can
19:22
you do? But yeah. Okay. Well, that was
19:24
great and um yeah, so let's wrap up for
19:27
this week. I'm really looking forward to
19:29
reading more about Dr. Claudia and what
19:31
he can do for our listeners and our
19:33
expat community. So yeah, good stuff.
19:36
>> Good. Thanks Caroline. Thanks very much.
19:38
>> Thank you. Don't forget to subscribe to
19:40
the rest of Spain on YouTube, Spotify,
19:43
and Apple podcasts.
19:45
>> So, one of the really exciting things
19:47
about being on this podcast is what's
19:50
behind the news. Some articles, some
19:52
things just aren't always published. And
19:54
one of those is all about the mafias in
19:58
Marba. So, John, tell us what we can
20:01
find out in the mafia special episode
20:03
that's coming up.
20:05
Well, it depends on whether you want me
20:07
here in the new [laughter] year or or I
20:11
can live with a horse's head under my
20:12
pillow, but I I actually would like to
20:14
be here in 2026. But indeed, there's so
20:18
much to talk about uh about um Marba and
20:21
not just Marba, but the costel soul and
20:23
Costell crime, which has been famous now
20:26
since the 1970s. And I'm looking forward
20:29
to to really going deep and exploring
20:32
the whole kind of Sidi underworld, the
20:34
kind of the underbelly of Marba that is
20:37
so linked to to organized crime, money
20:40
laundering and and and drugs. And yeah,
20:42
we we will we'll really dig into that
20:44
later this month. And that's something
20:46
that I really really relish, Caroline,
20:48
and I know that uh you know lots of
20:50
people who know lots of people like I do
20:52
here. And um we won't necessarily name
20:54
names, but we will we will definitely be
20:58
talking, should we say, fairly
20:59
explicitly about um what happens here.
21:03
>> Well, this is a don't miss for anyone
21:05
that wants to know what is really going
21:07
on on the Costadel Soul or Costadell
21:09
crime. So, look out for the mafia
21:11
special edition of the Olive Press
21:13
podcast coming