Understood. We’re not exactly spring chickens ourselves (over 65), but got our 1st dose of the vaccines a couple of weeks ago and are feeling ok with places where we know the owner and are sure of the precautions being taken. Jenkins is incredible with cheese and olive oil (not so much with tennis - hope he’s reading along 
) & several years ago, when we took a trip to Umbria, he set us up on a day at a small family run frantoia in Todi, tasting olive oils straight from the family’s trees and touring their mill, etc. Nice to see that he’s working again. By the way, I went on his website and, in the media section, there’s a link to an epicurious article (https://www.epicurious.com/ingredients/the-absolute-best-extra-virgin-olive-oil-for-cooking-article) that’s well worth looking at, tasting and rating a number of oils.
