Good olive oil makes such a big difference. My go to has been Ina Garten’s pick, Olio Santo, a California product. I’ve occasionally bought the pricier imports from our local gourmet shop and like the Costco oil mentioned, too. Sometimes the imports are worth the price and other times they aren’t.
I learned something from the article and will try to buy smaller quantities or much more frequently from now on, though we go through it reasonably quickly. I saute and roast veggies in EVOO all the time.