[jfengel]

Once you heat it, the differences become negligible to nonexistent. Good-quality oils are most important in raw uses, such as dips and salad dressings.

It's a hassle to maintain a "cooking olive oil" and a "raw olive oil", so the worst you're doing is wasting a tiny bit of money for the convenience of keeping around just one bottle.

As for the particular brand you mention... yes, it's very well reputed. Being produced in the US, there are fewer opportunities for fraud that occur when importing mass-produced oils. (Imported artisan oils are often extremely good, but pricey because of the overhead.)

You probably would notice the difference if you were to compare it to other brands -- especially when the bottle is newly opened. In cooking... eh, I just use a bottle of whatever's cheap.

[nicoburns]

> It's a hassle to maintain a "cooking olive oil" and a "raw olive oil"

I find the price difference(between supermarket extra virgin olive oil, and actually delicious stuff) is pretty significant (4x-5x). Well worth keeping around to bottles.

[derekp7]

I think that is the brand I picked up at Walmart one time. And I really did notice the difference -- it had a more buttery texture, and was delicious on my salad.

[dotancohen]

That buttery flavor might have been canola oil mixed in.