You might wrinkle your nose at this idea, but please stay with me. I was once invited to an olive oil mill in Umbria for the olive harvest, tasting the new oil of the season. Our visit ended with a rather fancy lunch, with different types of olive oil per dish, and for dessert we were offered simple fior di latte gelato. To our astonishment, the chef drizzled each cup with the new olive oil, peppery and green, then sprinkled on some flakes of sea salt. It was unexpectedly wonderful.