Olive Oils - What do you use

[jazznut]

I stick mostly to single estate, cold-pressed, extra-virgin olive oils (a habit picked up from my wine purchasing, which is almost exclusively focused on the estate-bottled variety). I'm not overly partial to the products of any specific country, and enjoy olive oils from around the globe. Currently, I'm enjoying Bio Vizcántar, an organic olive oil from the Andalucia region of Spain. It leans toward the 'softer', less bitter and acidic end of the flavour spectrum, and is quite versatile.

For high-temperature cooking, I lean toward grapeseed, peanut and sesame oils.