Chef Maria Loi visits olive groves and olive oil producers and returns home to New York and teams up with friend and oilogist, David Neuman, to explore the rich beauty and history of this iconic staple of Greek cuisine. But before we get to learn how to properly “taste” the olive oil, Maria first prepares Elies Spastes (Greek-Style Tapenade) which has enough olives to feed an entire Greek island.