On every cooking show I watch, the chef/host says, "now add __ Tbs of GOOD olive oil" or, "be sure to use really good EVOO for this." I'm wondering what you do with your "only so-so" olive oil? Since I use olive oil in so many things, I can't afford the pricey stuff (which may or may not be "good" olive oil anyway). I buy the big jugs of Kirkland olive oil at Costco. Should I start shelling out the extra cash for the premium stuff? And if so, how do I know what the "good" stuff is? I'm convinced it's like wine... spending more $ doesn't always get you something wildly better.