When I cook, the first ingredient I reach for is olive oil, a kitchen staple I have to resupply more than any other. I collect bottles of it when I travel and relish opening a new Italian, Spanish, or California variety. My latest discovery is from Chef Jim Bostacos of Molyvos restaurant in midtown Manhattan. He has just begun to produce his "New Greek Cuisine" olive oil, following a two-year quest to rediscover his ancestral roots. Chef Bostacos uses hand selected Koroneki olives from the south of Greece, near Mani. These tiny olives are uniquely grassy, have a buttery characteristic, and once cold pressed, result in a rich oil best utilized in marinades and vinaigrettes. Probably the simplest way to enjoy this luscious Greek oil is with freshly baked pita.