For most of my sauteing and stir frying I use regular olive oil (Spanish that I buy from Trader Joes). For dressings, dipping, very quick cooking such as toasted cheese sandwiches with tomato and basil I use EVOO either from California or Italy (again from Trader Joes). I’ll use good EVOO on pasta with fresh basil, salt and pepper and grated parmesiano reggiano and that’s all. It’s delicious and very simple.