Well down here we have some of the worst and some pretty good olive oil. The supermarket stuff is always imported, mostly spanish (not that that's a bad thing) but generally speaking poor quality and often plain nasty, but you can occasionally find something that is ok - but even then it will probably be bland. I expect we're getting the bottom of the barrel in the international olive oil dregs market, and I hear that some of the oils on our supermarket shelves will be in excess of five years old, and a fair proportion of it is actually rancid.
Then you have the NZ olive oils that are a different prospect altogether. They are really varied in quality - it's an immature boutique industry over here, but there are some stunners and you can find really interesting fresh oils around. It's very expensive as the oil is produced in small quantities and almost all exported. There are a bunch of different trees over here so you get the full spectrum of oils from smooth and buttery to grassy and peppery.
Anyway my most recent find that I've been using is Moon Over Martinborough, from a tiny grove just out of Wellington. This one is super smooth, very easy to drown a pie in it and want to suck up the spill with a straw. Or something more civilised.