One thing I couldn't fit into the olive oil article, was an interesting experiment of the adventurous Dr. Raffaele Cazzetta: A grappa distilled from olives. It was unlike anything I'd drunk before, somewhere between a dessert wine and a bitters (think Fernet Branca or Ramazzotti only with more alcoholic punch), and was really quite good. It had a decadence level that surpasses most spirits, and I couldn't drink it regularly. This is likely a result of being a bit oily, and I know this sounds unattractive, but it's actually a really delicious characteristic, reminiscent of chocolate syrup. As an exotic and truly unique experience, it hits the mark.
Oh the wonderful and strange experiments we do... Hats off to Raffaele at Cazzetta.