[sc_rufctr]

I use organically produced olive oil in most of my cooking. It's grown locally and it's expensive so I buy it in bulk. You really can't skimp on OO.
If you can't find good stuff locally produced then buy the good stuff from Spain, Italy or Greece.

Green is good. Virgin and fresh... When it goes off colour towards brown it's old.
Don't use too much but you can make great salad dressings with a bit of imagination. It doesn't go rancid after heating.

It's chock full of vitamins and energy. Not high carb but useful slow burn energy for daily living.