“No, no. You have no air! You’ll kill it!”
My new friend, a chef who clearly has strong feelings about the flavour of olive oil, grabs one of the tiny cups, pours out an inch of dark green liquid, and takes an absurdly loud sip.
“You need to introduce air into the oil, break it into bubbles,” his assistant says, as the chef continues making a noise like a vacuum cleaner that’s swallowed something it shouldn’t have, and points for me to do the same.