Most people assume that the more expensive the better. The truth is that different grades of olive oil are better for different dishes.

It just doesn't make a lot of sense to use the more expensive extra-virgin oil in a dish that will be cooked for any length of time. The subtle flavors of the oil will be cooked down and masked. The virgin or even pure grades are fine for sauteeing or cooking with and are much cheaper.

If you are making a cold or room temperature salad or dish then reach for the extra-virgin. It's worth it. Also, if you have a hot dish that you'd like to add a little richness to, you can drizzle a little extra-virgin oil on top, after it's finished cooking.

French olive oils tend to be lighter and fruitier whereas the Tuscan oils which are so popular right now tend to be heavier and at times bitter. Colavita and Bertolli both make excellent oils which are also easy to find in most markets.

--- © Chef Raven