Greek olive oil is exported throughout the world.

Any chance they might enjoy some pure Greek Olive oil?

The tomatoes and some herbs season the warm olive oil - we use a fruity (but not very expensive) Greek oil for this.

Some version of Greek fire-undersea oil wells-Flandry put his eye to the range finder.

They're made of bark, with sulphur and saltpeter, and soaked in the Greek oil.

This is a soft goat's cheese preserved in Greek kalamata olive oil along with sun dried tomatoes.

This problem laregly goes away if you buy Greek oil in the first place.

I resent the implication in the article that Greek oil is inferior.

But it's true that the Italians have been buying up good Greek oil cheaply for eons.

Have you ever seen Greek olive oil in the supermarkets?