https://m.youtube.com/watch?v=YCt2txu11d4

Great video that talks about selecting the olive oil for your use case and which seals aren't just self granted. I personally have been using colavita. Its fantastic.

I hate it but it's taught me that freshness actually matters. I bought some for focaccia and it was amazing. Saved it in the pantry for special occasions. Went back six months later and it had zero flavor. Just tasted like generic oil. Flat.

It ruined me.

Also if you're an engineer and like cooking, check out that guy's YouTube channel, He's very analytical in explaining cooking