1.   But the real key is to use an assortment of good olives, preferably the kind produced in France, Italy, Greece or Spain and sold in bulk.

2.   Finally, remember that good olives are best eaten out of hand.

3.   Recreating these dishes is simple, now that most supermarkets carry tropical fruits, Asian vegetables, good olives and cheeses, and a variety of spices.

4.   The whole trick to making a good olive oil, then, is simply using good olives.