Over on the Food Media and News board, a long and often technical discussion on a recent study regarding misrepresentation in the olive oil biz both foreign and domestic, got me wondering.(See it here:http://chowhound.chow.com/topics/7208...)
Following what I have heard and read, I get different evoo's for different purposes. The high qualtiy, pricey one for salad and vegetable drizzling; a cheaaper one for some sauces and marinades; and a cheapest one for higher temp cooking.
I am wondering if this specializing is really worth it given that aforementioned controversy. Do others use a variety of oils, and if so what could be recommended for what uses?