Ooh! Tell me about this! I’m wanting to make a rye sourdough, but I’m having a hard time sourcing rye flour locally. Did you make a starter specifically for rye, or use a more normal flour starter? Anything special to your process? Your grain structure looks great!
I’m not sure where you are from, but coming from the US I can say that olive oil gets a bad rap because most of the grocery store stuff is rancid and low quality. I’m currently traveling in Spain and high quality olive oil is truly sublime. Also be aware that, like wine or coffee, different types have vastly different flavors, so see if you can find a specialty shop that will let you sample several and see what you like.