Here is yet another recipe for a perfect meal: virgin olive oil, rye bread, sheep cheese, and green olives in brine. No need to cook anything. God forbid! No need to wash the dishes, either. Well, just one bowl and one knife. Bathed in the sharp light of a low afternoon sun, the repast is beautiful, too. The pale yellow of the cheese, the burned brown of the bread, the limpid green of the oil, and the golden green of the olives mesh together magnificently. On top of everything, you know that people who lived here—on top of the hill you now consider your very own—more than two millennia ago would understand the recipe perfectly. In fact, they would consider it unworthy of so many fervent words.