Why can't I find a really good Olive Oil for salad like the ones they serve in restaurants? Any Olive Oil I have purchased cheap or really expensive is always too heavy and has an after taste to it. I have done a lot of research on olive oil (not to start any battles or anything) but contrary to popular belief that the best olives are from Italy many conniosseurs consider Lebanon to have the best olives and best Olive Oil. I recently purchased some Lebanese at an ethnic grocery store where the owner was extremely helpful. It was the closest thing to what I was looking for. So instead of mixing half Olive and a Neutral oiI I mix 3:1. It stll has a bit of an after taste and is heavier than I would like. I am beginning to wonder if restaurants mix their Olive with another type of oil. Any recommendations or thoughts on this matter would solve a couple years of perplexity.