My family is right off the boat, so if I am looking to use olive oil...it will always be EVOO.
No PURE, no PUMICE.......veggie oil has as much flavor.
I WILL use oil products that have "25% EXTRA VIRGIN OLIVE OIL" blend. NOT "25% OLIVE OIL" blend. The 25% EVOO blend has a nice taste of olives in it and is perfect for certain sautee dishes and dressings. ANd it much less expensive.
And to me, EVOO has to have big time taste. Some say color is important, and it is...BUT, many times the greener the olive oil doesn't make it tastier, which I have read is a way you can determine the taste. Sometimes the green is simply green, no extra flavor. Some companies get that green color from LEAVES allowing to stay in the oil as it ages.
So, EVOO, to me has to taste like olives. Strong. I don't use it for everything, BUT for topping pizza, I used just that.
I've tried perhaps 100's of EVOO over the years, I always look for "first cold pressed". To me, thats more important than the acidity% as far as flavor goes. Now, some of these oils were TERRIFIC, I mean incredible...but unbelievably expensive, too expensive in my commercial places. But others were more reasonable in price and had excellent flavor.
For the money...HANDS DOWN the best flavor for the money, for me, is GOYA EXTRA VIRGIN. Somebody told me to try it, and being Italian, I was not a believer. But, its cheaper than Colavita (which I think is overpriced) and it has an excellent strong flavor...but it ISN'T a deep green in color. Sometimes, I find it dirt cheap. But its good.
If you find it, usually in the goya section of supermarkets, try it. It won't set you back much ....just make sure its GOYA EXTRA VIRGIN OLIVE OIL.