Right now is a good time to look into olive oil. There's a number of places Domestic and abroad that are harvesting their olive oil now. Some places offer this "new" olive oil to their customers even in smaller quantities.
I currently have a bottle of Marta's, a bottle of Pasolivo and a bottle of Halutza and of the 3 the Italian is my least favorite. Its finish is a bit on the bitter side while the Pasolivo(america) and the Haluzta(Isreali) are fruity and well balanced with a nice smooth finish. I dont cook with these, only use as a garnish or for dressings.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system. Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
I agree with Mapiva - Cretan olive oil is really good. I also buy Corfiot olive oil when on holiday there. I buy Tuscan and Ligurian olive oils when in Italy - and SOME Spanish oils are also quite good. I've also brought back bottles of oil from southern France. Our car is often groaning under the load of cheeses, wines and oils that we bring back!
I've heard that not only Greek but Spanish oils are generally better than Italian. And one of these days when I have some extra dollars I might purchase a couple of higher end oils and do a personal taste test.