Interesting stuff, guys.
Also interesting you mentioned the different fruity notes of the EVOO, Craig. I've not been a fan of the peppery and grassy notes found in some EVOOs on pizza, but wasn't sure if I was going crazy (was always told that's what you want in EVOO!)
Learning about the nuance in the EVOO was like learning about wine for the first time in a way. I'm only just beginning to really give it the respect it deserves on a great pizza....the same respect one would give the type of tomatoes and mozzarella.
Is there any variety of olive anyone here is partial to in an EVOO? For example, is there an olive variety that has a smoother finish? More fruity notes? I'd imagine the olives used have specific characteristics that effect flavor, similar to grape varieties used in wine.