I recently heard (could have been on "The Splendid Table") that you should think about the season of the year when picking an olive oil. I don't remember the details well, so if someone can set me straight on this, I'd appreciate it. What I think I remember is something about the harvesting and bottling times in the northern and southern hemispheres. Unless I have it mixed up, you get a fresher olive oil by buying from your own hemisphere in the summer, and the other hemisphere in the winter.