Having read some exposes on the olive oil industry, I'm looking for opinions on what types of oils you use. For those who haven't read up lately, apparently the supermarket extra virgin olive oils are basically a scam. Unless it's from California or super-high-end, your average EVOO is a blend of various crap with additives and flavor enhancements and maybe some coloring. So, we have switched to buying a small bottle of CA EVOO for salads and raw uses. But what am I supposed to cook with? I can't afford to use larger quantities of the good stuff, nor does it make sense due to the lower smoking point. Do people just use canola oil? Sometimes that seems fine, but as example what about for brushing on veggies to grill? What would you use for that? Have company coming over and will probably use 1/2 cup on the grill. Canola seems kind of boring. What about plain "olive oil" (as opposed to EVOO). I put it in quotes because who knows what's really in it- the exposes I read didn't cover that! Thanks.