The only type of olive oil I use is extra virgin olive oil. (Sometimes abbreviated to EVOO- which somehow reminds me of a cow who can’t moo properly.)
Extra virgin olive oil is simply the oil that is produced when you squeeze olives. The difference between extra virgin olive oil and other olive oils is that it is extracted using natural methods. In other words, it is produced by pressing the olives, not adding chemicals to draw the oil out. Extra virgin olive oil is also standardized for purity, taste and smell.
I use EVOO to saute vegetables and brown meat and also in salad dressing and marinades.
Where to buy: Grocery store, Costco, almost anywhere.