How much difference is there between different brands of extra virgin olive oil?
In the market for extra virgin olive oils, there is quite a variety of makers.
I have even seen a store specializing just in olive oils with a big variety of pricey, supposedly gourmet selections.
I stick with extra virgin oil. I have tried several brands such as Goya, Fellipe Berrio, and perhaps some other commonly available brands sold in NYC.
I usually use them for sauteing, and I usually put lots of garlic in whatever I'm sauteing.
Even tasting them raw before cooking, all the brands taste about the same to me.