When Dave and I had our first meal in Croatia, we were served bread which we then dipped in the olive oil that was already sitting on the table. Whether or not our state of starvation came into play I can't say, but at the time, it was some of the best olive oil I've ever had. This set a precedent for the rest of the trip – whenever we sat down to eat, we made it a point to order bread and olive oil.
This continued without incident until Seville. For breakfast one morning, I had a ham, cheese, tomato and olive oil sandwich at a restaurant that touted the use of a very special olive oil; because it was special, there was a blurb on the menu about it and I took note of the name for olive oil (aceite). Later, Dave and I were out on a late night tapas run and required our customary bread and oil. The bread came without any problems, but its cherished mate went missing. Unable to remember the exact name for olive oil from the morning, I scanned the menu for something that would hopefully jog my memory. "Ali oli" caught my eye and I pointed it out to Dave who quickly grabbed our waiter – "Es possible, ali oli por favor?" The waiter nodded and disappeared; moments later, he placed a large brown bowl in front of us containing something that appeared to be akin to potato chip dip and tasted like mayonnaise with some herbs in it. Having made a special request for this condiment, we felt obligated to eat it and started dipping anything we could into it: bread sticks, bread, potatoes, etc. A couple days passed before we found out that "ali oli" is a mayonnaise and garlic concoction.