Having read more about olive oil, I don't see much point in using extra-light "tasting" olive oil. It seems to be overpriced vegetable oil (okay, olives are a fruit, but you get the point). Extra-light seems to cost more because it says "olive oil" on the label, but the flavor really isn't there, IMHO. For the record, I HATE olives. If going for the cheap olive oil, with very little flavor to begin with, why use any?