Basically there are two types of olive oils, one for cooking and one for eating it raw, like in salads. The first one is called simply "Olive Oil", it has a yellow color. The second one is called "Extra Virgen" olive oil and is greenish, the greener the better. Both oils come from crushing olives, but the extra virgin comes from the first pressing and is the finest and therefore more expensive. The extra virgen is supposed to be eaten raw, to experience its flavor and bouquet. Of course, you can cook with it too, but heat will destroy the flavor and the bouquet and will do exactly what simple olive oil not extra virgen can do, without the extra expense. Olive oil lovers, speak of extra virgen oil only. Like, wine, coffee, tea and whiskey, there are many varieties and each has different characteristics which appeal to different people. Some prefer oil that comes from a particular single variety of olives and therefore is higher in cost. Extra virgen oil from a blend of many varieties is less expensive. The only way to find out what brand of extra virgen oil you like, is by trial and error, if it is for cooking, any olive oil type will do.