I use two different types of olive oil for everyday cooking (and for those other days, too).... #1 For cooking (and uses where the oil’s flavor isn’t a big issue), I use Trader Joe’s extra virgin, which costs about Ŭ/liter. This is the default oil in my kitchen...I usually don’t have any other vegetable oils on hand, and it seems to work fine for anything that needs to be cooked in oil as well as for recipes that call for the addition of oil as the primary fat. It’s not too strongly flavored, but I don’t think the flavor of olive oil is really detrimental to anything I cook. Trader Joe’s is, I believe, located only in western states, so look for something in the same price range. I’ve also used Bertolli extra virgin that I could buy at the local Mega-Lo-Mart (aka Costco) for about the same price. I’d recommend trying a few of the less expensive oils available in your area to find one that you like. The key is to use extra virgin oil....other grades have olive oil have been extracted from the first pressing paste using high heat and solvents, so they lack the healthful benefits of olive oil (and may contain some residual from the chemical additives). #2 For flavor, I use mostly the oil I import (from Michelin 3-star Ristorante Don Alfonso 1890 on the northern edge of the Amalfi Coast...more about that at my web site: www.realgoodfood.com), but also other ‘estate’ quality extra virgins from other regions that use different olive cultivars so the flavor is different. I drizzle this on almost everything, but only after it’s cooked. Once olive oil is heated over about 180 F, the volatile flavor elements start to disappear, so it’s a waste of money to use the good stuff in anything that’s going to be cooked very much at all.