What kind of olive oil is best?

It would actually be better to use organic butter. The molecular chemistry of oil changes when heated and butter does not. If you are using it for dressings that is fine but if you are looking for something to cook with organic butter is better and lower in calories. I like Organic Valley whipped butter. It is also unsalted.

Don't get me wrong I love butter! But Olive Oil is nutritionally superior!
Here's a good link

http://www.livestrong.com/article/140983-calorie-count-olive-oil-vs-butter/

Okay, thanks!~ Note to self; ~ buy new olive oil in a dark bottle and get rid of my clear funny tasting one!!!!!

Yah I don't even know why they sell it it clear bottles, as should be kept away from light!

I love butter & olive oil! There is room for both in my kitchen

Right now I'm using Colavita Extra Virgin Olive Oil. I just bought my second bottle, so I'd consider it pretty good! You definitely want a dark bottle, and a higher price point. It doesn't have to be the most expensive, but definitely not the cheapest. You don't use too much at a time, so it won't be a common expense.....it's worth the extra money.

Butter and olive oil are both equals in my mind. Both contain some very heart healthy fats, and should both be consumed regularly.

Olive oil has oleic acid, and butter has stearic acid. Both protect your heart from cardiovascular disease.

As for which olive oil to use, it depends what you are doing with it. For dressings and cold sauces/toppings, use extra virgin olive oil, it has volatile compounds and a pretty low smoke point, so it's not good for cooking with.

If you're cooking, go with just regular virgin olive oil or a pure olive oil. They are a little more refined, so they have a slightly higher smoke point, but it's still among the lowest of all cooking oil (about 350F/177C-400F/204C,) so you don't want to use it for anything that's really high heat.

High heat cooking, your best bets would be peanut oil, or safflower oil. They both have extremely high smoke points (about 450F/232C for peanut, 500F/260C for safflower) and are very healthy unsaturated fats.

Just so you understand smoke point has nothing to do with the molecular structure of olive oil once it is heated. I do agree, if you are going to use it buy one in a dark bottle and the freshest you can find. store it in a cool dry place.
I still think organic butter is superior but to each his own

I'm not knocking butter.....love it! Definately superior to smother on potatoes and popcorn! LOL! But how I defend Olive oil as being nutritionally superior is that it is higher in omegas and it is plant based and does not have any cholesterol. But everyone has thier own preference!
Just a note that not all organic butter is grass fed, by choosing grass fed butter (not the butter the cows LOL) you are getting more omegas.

It might not be that your olive oil is bad, it might just be a variation with a different taste.
Is there a farmers market near you where you can buy direct from the suppliers, they usually let you taste before you buy.
Or get on Google and find out if there is somewhere near you that specialises in olive oils - I remember going to one shop that had about a gazillion different variations and you could taste them to see what you liked best.

Awesome topic.
I have nothing to contribute as this is all new information to me, but I've enjoyed reading & am taking a lot from it .. so, GRACIASSSSS!

Oh yeah, I also forgot to mention, extra virgin oil has a VERY strong flavor compared to pure or virgin oil. Your oil may not be bad, it may just be that it's a very different flavor than you were expecting.

Also, different countries use different varieties of olives, which can also have a huge effect on extra virgin flavor.

We should all just get together and have a BIG FONDUE PARTY.....BYOE~ this is, Bring your own edibles...LOL

Love it that's what we did new years....I have a freakish amount of fondue pots! So we had cheese, oil, broth and chocolate!

I've used Belazu Arbequina for quite a while. It has a slight almond flavour which appeals to me. I saw it recommended on a few sites along with a few other makes.

I've no idea what your national regulations are regarding labelling but in many countries 'Extra Virgin Olive Oil' on a bottle doesn't necessarily count for very much.
The contents and processing may well nominally qualify but the quality of the ingredients by all accounts can and do vary dramatically, just like most other things.
One comment I recall were that some of the major supermarket own brands, which typically can be relatively inexpensive, were not well regarded - make of that what you wish.

EVOO is highly regarded provided moderation is observed - lots of calories.