It is just there. You squeeze the olive and out it comes, the only oil that can be consumed as it is obtained from the fruit without having to suffer the trials and tribulations seed oils go through. And the 3000 olive oil presses in Greece often work 24 hours a day, the family overlooking. No one is patient any more. Here, it comes Eyes glitter with enthusiasm.
Tasting comes only seconds later.
Bread slices are roasting near by. The fresh juice is poured over them. Heads back, eyes half-closed, groans of pleasure. Hardly a taster's pose. The real taster, the connoisseur, comes in a few days later along with the 20th century.