The other reason to visit is for a concise guide to picking a good olive oil. Here’s a boil-down: color, cut, clarity. Oh, wait, no: it’s location, location, location. Or perhaps writer Jill Donenfeld and her cast of experts advise you to pay for the good stuff (preferably Spanish or Italian), to not use it to high-heat roast, and to keep it in the dark away from the stove.
Oh, and don’t buy fake olive oil.