Hellobee Boards

I just make sure that the kind I buy is in a dark glass bottle, I guess the more light that gets to the oil the more it gets broken down? Also I make sure its actual "Extra Virgin Olive Oil"

If the dish calls for the oil ti he eaten raw, I use an organic blend from Spain or Italy. I just happen to like the taste of this particular olives.

For cooking and frying, I use light olive oil. no need fir first press olives there.

I've learned that I don't like the taste of olive oil but I would always just buy the cheap stuff...so maybe that's why? I would make sure it was in a dark bottle though.

The cold pressed stuff is delicious, and yes, make sure it is in a dark bottle. you only need to bother with the good stuff if you are going to be drizzling it on a dish, or in a salad. If you are going to be cooking/sauteeing just use regular olive oil or even canola oil.

I find the spanish oils to be a bit sweeter, and the italian oils much more herbacious. California olive oils are delicious too!