When we were in Cyprus for the harvest a little while ago, one of our favourite moments happened right at the end of the olives' journey through the mill.
Just as the new season's olive oil started flowing from the pipe, the guys in the mill handed round slices of hot toast which we drizzled with fresh olive oil before sprinkling on dried oregano and a touch of sea salt.
It was a special moment and it tasted amazing. Now Pam and I have it for breakfast each morning and even without the Cyprus sunshine outside it tastes just as good as it tasted that day in the mill.
And it gives us our daily portion of raw olive oil which we know is so good for us.
Toast without butter - who'd have thought it? Try it for yourself tomorrow, you may never go back to butter again.