Audrey scooped Breyer’s Vanilla Bean and generously dusted it with Hawaiian Pink sea salt. “Watch,” she said. “I just want you to see how much salt you need to use.” Then she finished with a generous pour of peppery Kiler Ridge Gregg’s Reserve olive oil and placed our desserts in front of us. Olive oil. Really. On ice cream. All I could say was, “Oh, wow. Oh, wow.” I’m still marveling. We are in California for what turns out to be our bi-annual visit with the Grillos. These old friends come our way one year, we go theirs the next, and in either Tennessee or California, one of us plans road trips and events for nearly a week of days. In the West, we’ve…