I've always liked Colavita.Go for the extra-virgin if it's taste you want. As other posters have said, if you're cooking with it, you'll lose the flavor, so any quality, cheap, non-stale olive oil will do. (And if you want the flavor in a cooked dish, drizzle some extra-virgin over the finished dish.)Here's the important thing for all of them: it needs to be as new as possible! If you're buying in bulk, (meaning more than a liter at a time), buy from a place (like Whole Foods, as suggested) that has big turnover in this department.Some are dated, which will help. Others have numeric codes, which, if you're feeling ambitious, you could do some research about decoding. Just make sure it's as fresh as possible and you'll have wonderful olive oil.
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