Extra-Virgin Olive Oil (5)

I confess I’ve got an olive oil addiction. I’ve got at least five bottles going at all times. I have one big bottle of everyday extra-virgin oil for sautéing, a few herb- and citrus-infused oils, and a slew of finer oils—peppery Tuscan oil for drizzling on soups and bread, mild and buttery California oil for baking muffins, and sunny Spanish oil for salads. I prefer extra-virgin olive oil to regular olive oil, which tends to be of poor quality with off flavors. Extra-virgin olive oil is light and heat sensitive; keep it in a cool, dark place away from the stove.