I tried looking at older entries, but I didn't really find the clear answer I was looking for. For sauteing, should I use regular olive oil or EVOO? I normally avoid using EVOO unless it for dressings and certain foods. When sauteing, I don't necessarily want the olive flavor to come through. Should I buy regular olive oil (in which case, some recommendations would be appreciated) or just go the EVOO route.
It seems in the past posts, all the recommendations were for EVOO. I'm aware of the UC Davis study and other reports about olive oils (that turned out to be olive oil mixed with lesser oils). I'm looking for a good olive oil that I can use for sauteing that's readily available, decently priced, and as unadulterated as possible.