I get many students that ask me what type of olive oil is best, what is the difference between extra virgin and regular olive oil, how much should they spend..
The name extra virgin refers to the first press of the olives which produces the most olive flavored and greenest oil. The more the olives are pressed the lighter the color gets to where it eventually becomes pale yellow. At each stage the oil has less olive flavor.
As far as what is best I recommend having a couple different oils in your pantry. One with real olive flavor for drizzling on cold salads and pastas or for dipping. Other olive oil is nicer for cooking because the flavor is less intrusive. As far as brands go - I recommend Italian, Greek, Spanish and Californian olive oils. The best way to decide what you like is to taste it and try different ones.
The price is similar to anything of quality- the more you spend the better the product. So it is nice to have one very good oil for special dishes and then a medium priced oil for daily cooking.
Enjoy your food and have fun shopping for olive oil!
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