Everything you ever need to know about olive oil, vinegar

In long-gone travels through Greece and Italy, I was always awed by the rustic beauty of the olive groves. In Greece especially, the gnarled trees grew on rugged, dun-colored hills looking impossibly old (and indeed they were) — and though in cookery I’d always touted all things French — I stopped at a shop by a grove near Delphi and bought my first bottle of Greek olive oil. I’ve never been without it since.