My grandfather Nick was what you’d call a Black Sea Greek. In fact, he was a Greek born and raised in Crimea, from another messy time in history – the years leading up to the Russian Revolution of 1917. My family fled after my great-grandfather was shot for being on the losing side. By the 1930s, three of the sons had opened up a Greek grocery store in Montreal, somewhere on St Laurent Blvd. They sold black olives, feta, and of course, lots of olive oil, direct from the original motherland (Greece). My grandfather studied engineering (that’s his graduation shot below) but he also knew good olive oil when he tasted it. And now 80 years later, well, I’m offering you a guide of my own to olive oil. The scene has definitely changed a lot since then. Companies are pawning off all kinds of junk as EVOO. And let me tell you, the original stuff never had pesticide traces in the mix. Anyway, I hope you enjoy the guide, along with news on milkweed, palm oil and more. This one is dedicated to my papou, Nick Vasilikiotis.