I typically use a Greek olive oil from a local gourmet foods store that is pure, unfiltered, and has low acidity. It is delicious, unlike any olive oil I've had before, but it is meant more for finishing or using as a dip. What do your readers use as their main cooking olive oil?
Sent by Chelsea
Chelsea, you may find some recommendations in the comments of this post:
→ In Search of a Good Everyday Extra Virgin Olive Oil
Readers, what olive oil do you use in your everyday cooking?
Related: Cooking with Oil: Does Quality Matter?
(Image: Faith Durand)