Just spent 15 minutes in the olive oil aisle comparing bottles - "Cold Pressed," "Extra Virgin," "Cold Pressed Extra Virgin" - all look amazing for my weekly Italian cooking (pasta, grilled veggies, bread dips)!

Genuine question - what's the real difference?

The $12 "cold pressed" bottle vs the $28 "extra virgin Italian import" - which one delivers better flavor for drizzling and cooking? Is cold pressed just another way of saying extra virgin, or do they actually taste different?

What do you all grab at the store?

• Your go-to bottle for everyday cooking?
• Favorite for finishing dishes?
• Any brand recommendations that wow?

Currently deciding between:
☐ Affordable "cold pressed"
☐ Premium "extra virgin Italian"
☐ Need your advice first!

Heading back to grab one - help me choose wisely! What's worked best for your kitchen?