We really use a lot of extra virgin olive oil. Our diet is largely Mediterranean. We use it for cooking, on vegetables, salads, finishing, dipping. This is the best. Mild flavor ... what you want for cooking and general use ... you don't want to overwhelm food with a pronounced olive flavor ... but it has a hint of vegetal grassiness which is fresh tasting. Best utilitarian olive oil. OK, a hundred and twenty bucks (with shipping) is a lot of money. But it's a full Liter! Forty bucks for a decent Italian extra virgin bottle that is less than one fifth or one sixth the volume is standard. Figure it out. By the way, Italy's guilty olive oil secret is that they sell more olive oil than they produce. How? They rebottle Spanish oil.