Olive oils vary so much in flavor that I think it is essential to have at least three different bottles on the go at one time in your pantry. There are those that are best suited to being used as a dressing and those that are suitable for cooking. Oils from the south, tend to be very intensely flavored and have a heavier quality than those from further north. Olive oil is expensive than extra virgin olive oil, although I have to say I prefer to always use extra virgin because I like the fact that it adds a flavor to the dish. Unlike olive oil which is virtually tasteless. In either case, olive oil reaches optimum heat for cooking very quickly and steadily, although it is not very good for browning. If you are looking for a deeper golden brown, color, then I would recommend a blend of olive oil or extra virgin olive oil with a seed oil such as sunflower.

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