Olive oil from the first pressing, minimally filtered or processed. Should have a green tinge to it, indicating miniscule olive bits, which give it the lovely flavor.

When I was in Israel, I got to operate a hand press, using traditional woven mats into which the olives were put. The oil came out thick with olive pulp, and was good enough to eat straight from the bowl. No bread, no spoon, just dipping fingers and licking them off.

And I don't even like olives.