I use extra-virgin olive oil liberally and indiscriminately. It goes into salad dressings and marinades, I drizzle it into the blender for hummus, dump it on vegetables for roasting and smear it over cast iron pans for seasoning (which is why I’d be broke if I bought expensive brands). Fortunately, many brands of “extra virgin olive oil” exist for under $5 per liter. Pricier versions can range from $10 to $30 per liter and beyond. If you do buy a more expensive brand, don’t waste it on high-heat cooking, where it can lose its flavor. Rather, use it sparingly as a “finishing” oil.
For more info on extra virgin olive oil and when not to use it, click here.