I started using Extra Virgin Olive Oil , when working with an Italian lady, she used to go home and bring back a large drum of the oil. She thought we were crazy paying for a bottle of the oil. She always insisted it had to be EXTRA virgin olive oil, the first pressing, after that it’s not good. We always use it for salad dressings usually with a little balsamic vinegar. Also for softening onions and browning meatI can’t be bothered buying different oils. I don’t do much frying. I am no expert, but it works for me.