Now for my puzzlement! By what objective-as-possible measure is the flavor of olive oil always a good thing for cooking? The body of olive oil taste test videos all seem to suggest using it for cooking, regardless of the flavor of the dish! I have watched several popular olive oil videos, yet I have not seen ANYONE talking about what flavors pair up with olive oil AND WHICH DON'T! Surely, endless other flavors (even if they must be infused) pair better with a lot of cooked foods than olive oil. Also, not even one olive oil should be the best for all meals because all first-press oils have a generally unique flavor within each brand line. If someone cooks fish a lot, is it possible they should be using different oils than someone cooking South Indian vegetarian dishes or traditional Chinese cooking?

6 Tips for Recognizing Real EVOO
How do we know if our oil is the real thing and not part of the olive oil fraud?

1. Do not buy light olive oil or a blend; it isn’t virgin quality.
2. When EVOO costs less than $10 a liter it may not be authentic oil.
3. Real oils are sold in dark bottles, as this protects the oil from oxidation. Look for that.
4. Look for a seal from the International Olive Oil Council (IOC)
5. Look for a harvesting date on the label.
6. It can get old and rancid. A simple test for a good oil is to taste a little on a spoon. Not rancid, the real oil will have a fruity taste in the front of your mouth and a peppery taste in the back of your mouth. Then you know it is not a fake olive oil.