On December 11, the Guggenheim Abu Dhabi will finally open its doors after two decades of delays, redesigns, a global recession, and a pandemic. Frank Gehry, who died before seeing the project through, designed a striking building that the New York Times has called “a graceful tumble of giant plaster building blocks and translucent blue cones.”
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Few things survive translation across a world this scattered. And yet here it is, holding its place at every table that matters: pooled in the bread basket of an Italian trattoria, dressing a Horiatiki salad on a Santorini rooftop, threading through a plate of Spanish tapas, warming a bowl of Egyptian ful medames, sweetening a slice of Lebanese sfouf. Olive oil, somehow, is the one thing these tables have in common and the reason why starts long before anyone thought to bottle it.
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