For chef Diomis Angelos of La Muna Restaurant in Davos, Switzerland, the heart and soul of Greek food can be found in a bottle. "[Olive oil] it is the golden thread intricately weaving the tapestry of my culinary heritage," he said. "I recall my yiayia (grandmother) in our village near Volos, [Greece], cooking Fasolakia Ladera [literally, "green beans of olive oil"] and using olive oil from our family's ancient grove. Yiayia would start by heating a generous amount of olive oil in a pot with the aroma of the heated oil signalling that a family feast was about to begin. She'd then add finely chopped onions and garlic, letting them soften and blend with the oil, before adding fresh green beans, potatoes and ripe tomatoes."