Olive oil is Italy’s liquid gold. I suggest keeping two olive oils in the house – a lower quality, less expensive olive oil for cooking and a special extra virgin olive oil that you can use to dress salads, finish your soups, pastas, main courses and more.
Remember that extra virgin olive oils will vary from region to region. When you begin to find your favorite, remember that stronger, more piquant olive oils work better drizzled on meat while lighter, more delicate oils will complement your seafood and lighter vegetable dishes. When you saute or pan fry a delicate meat or fish, I often opt for a good quality vegetable or canola oil.