Small-Batch Olive Oil From 3,000-Year-Old Trees

“Growing up in suburban Alpine, N.J., Cristiana Sadigianis often felt shy about broadcasting her Greek roots, and the fact that every summer, her family would return to the rustic farms where her parents grew up — her mother in Delphi, and her father on the Peloponnese peninsula — to tend the vineyards, orange orchards, olive groves and apiaries by hand. Her mother’s farm didn’t have electricity until 1964; running water came around 1985, when Sadigianis was 6. “I was always like, ‘Oh, my God, everyone at home is at camp, and I’m here with the donkeys and the sheep and the wild goats,’” she recalls.”