[jyl]

I use olive oil almost exclusively in cooking, and don't get too fussed about how extra virgin it is. By the time it's been heated in the sauté pan, soaked into broiled toast, drowned a fish, or mixed with vinegar and garlic, I can't really tell if it is first press, California, extra, whatever. Since I don't actually sip my olive oil from tasting glasses, I don't care about that level of taste and nuance.