It's definately more expensive, especially when they throw an extra virgin in, but when the taste is a factor, there's no substitute. If you are just pouring it on a ground sheet for the old slip and slide, then you can cut corners and go with a veggie or canola based oil.

Olive oil probably has the greatest range of quality of any cooking oil on the market. The good stuff isn't cheap, and the good stuff's the only variety worth using. But it definately is worth it.

My sole complaint is that when I buy the Extra Virgin oil, she never shows up....

I almost exclusively use olive oil when I cook. I'm half-Italian and my ancestors emigrated straight from an olive grove in Campania...This stuff is pretty much in my blood.

Extra virgin olive oil is great for most purposes and provides a rich flavor, especially when paired with garlic. I also keep extra light olive oil around when I need a higher smoke point and a lighter flavor. Extra virgin olive oil has quite a low smoke point, but extra light can handle about the same amount of heat as canola oil.

You can get fairly high quality, imported (yes, it does matter) extra virgin olive oil at my favorite grocer, Trader Joe's, for quite a bit cheaper than at most grocery stores.

a little expensive, yes, but only relatively. i would never use oil that's bad for my health. just because it's so much cheaper? no, olive oil is the only choice for me.

Olive oil is good, but let's be honest, it's a bit over-rated and way over-priced.

Super flavor and a load of health benefits to boot. It is the only oil I use and really gives great flavor to all foods (veggies, sauces, meats, salads, breads...)

Im with Maven on this one.  You can sum it up in four words:  Extra Virgin Olive oil!!!!  YUMMY....I put it in or on almost everything I cook!  I learned to appriciate olive oil during my year-and-a-half stint in the south of France.

Probably all around greatest in terms of versatility, taste and nutrition but be mindful of the rich flavor it imparts to what is cooked with it (i.e. not great for most sweet recipes). It has as many uses as a flavoring as it does as a cooking oil. Great in all kinds of salads and drizzled on breads. A true gift from above.

It has its benefits, but it's a tad too expensive to use as a cooking oil. Unless it's VERY occasionally.