For a while now I have been amused, amazed and bewildered over the choice and price range of olive oil. I/we normally buy extra-virgin oil by Fillipo Berio, but recently because there was no decent alternative in our local Co-op, I bought some Tuscan extra-virgin olive oil ‘Toscano’. Can’t say I’ve noticed any difference.

But I'm intrigued by the range and variety available, so am open to advice. We have several gastronomes here, so what do you like to use, what would you recommend?

Thanks
Barry