Finishing vs cooking calls for two very different olive oils, IMO.
For cooking, I use a good quality California olive oil that is on the light side. For finishing, I want a peppery EVOO that is not a blend.
I went to a store in NYC once that let you taste olive oils in tiny cups. It was a lot like a wine tasting. Of course, the ones I liked the most were stupid expensive, but as a drizzle on a finished dish, the price would be justified.
For cooking, I have actually switched to avocado oil over olive oil. The flavor is very neutral, and the smoke point is much higher.
If you are more interested in finishing, and you are in or near a big city, I'd look for a place where you can taste some oils, and pick one you like.
CD
For cooking, I use a good quality California olive oil that is on the light side. For finishing, I want a peppery EVOO that is not a blend.
I went to a store in NYC once that let you taste olive oils in tiny cups. It was a lot like a wine tasting. Of course, the ones I liked the most were stupid expensive, but as a drizzle on a finished dish, the price would be justified.
For cooking, I have actually switched to avocado oil over olive oil. The flavor is very neutral, and the smoke point is much higher.
If you are more interested in finishing, and you are in or near a big city, I'd look for a place where you can taste some oils, and pick one you like.
CD