olive oil and Joan Miro

We had dinner at a Catalonian restaurant that made their own olive oil and Rioja tinto. The olive oil was so good you could drink it, but we didn't and just drank the wine. In Catalonian, the owner explained the difference between the three—o1,02,03 that we would taste that night. Knowing enough Spanish from high school and the fact that he used his hands a lot, we were able to figure out his explanation of the differences and could taste such as we sampled the most delicious olive oils. 
The next day after a cafe con leche I made my way to the Fundacio Joan Miro.