Re: EVOO vs OO
When I'm pouring a bunch into a smoothie to jack up my fat/calories for the day I use the cheap stuff. When I'm drizzling it over food/salads and will actually taste it I use the good stuff.
As for whether or not the plain OO is better for cooking I don't know. I know the EV is what comes out from the first squeeze basically, and the next grades are from subsequent squeezes and processing to get the rest of the oil out. Maybe that stuff is more robust in regards to heat and smoke point but I'd have to think it's the same...