Jeff, sounds like we both had the same reaction to visiting UPN, a search for better quality cheese and olive oil. After my first visit to UPN I went on an olive oil buying frenzy getting everything I could find from the calabria region (which is not easy over here). The sad truth is that I could never find an oil that I liked as much as what Anthony uses at UPN. I have come to the conclusion that he is using a very strong flavored oil, and not the delicate type that seems to be more authentic. Because of my affinity for the stronger flavored oil I have settled on various brands of Sicilian oil, which are to my taste buds more similar to what Anthony is using. Look for something that is not necessarily fruity or peppery, but well.....something that tastes strongly of olives! Definitely go for unfiltered. I think that any higher end Sicilian oil should get you close, and the good news is that most oils from that region are not super expensive.
Also, I really think that the basil he uses MAJORLY contributes to the flavor of his pizza. It combines with his olive oil flavor and flows throughout the whole pizza. He is using something that is unobtainable in Boston, so I hope you have better luck down there. They do have it in California, though.
I hope he was having a good crust day when you were there, as that is definitely not always the case. Still, as far as flavor goes his extra sour dough, amazing oil, basil and really fresh buffalo mozzarella always makes for one of the best tasting pizzas I have found. I am absolutely in awe of the fact that he can hand mix a 55 lb pound bag of Caputo every day, and use a starter in a commercial pizzeria.