Originally Posted by alanw

Interesting in the OP the comment about oils being marketed like wines. That's true, but I also think it's ridiculous. So many people swearing they'll only use oil from one country or region, and statements like "extra virgin or nothing" just prove the marketing is working its magic.

Here's an idea: how about choosing an oil based on how it tastes? And smells? And works in your recipes? Quality ought to matter more than the
darling label on the undoubtedly fancy designer bottle.

Living in a country where the stuff is produced in huge quantities, and where it's an integral part of the diet gives me an opportunity to try and compare a lot more than I could before. They sell plenty of the prissy stuff here (especially at the airport!) but the one we go back to every day, the one with the best, slightly piquant flavor and most exquisite texture, for me, is this stuff, at around 3€ a liter for a plastic jug in any supermarket.

We still try others from time to time, but I have two or three nearly-full expensive bottles in the kitchen that we reach over to get to the good stuff.