Pompeian Extra Smooth Extra Virgin Olive Oil, 68 fl. oz.

This is the EVOO I use when making cast iron pizzas, both in the dough and in the pan. It's a splurge product because it's perfection for what it gives to that pizza. It's very smooth, flavorful, without a hint of bitterness. You can taste the olives but not in an overwhelming way. I don't use it in general cooking only because I prefer the light version for that, not the extra virgin. There are some pretty snooty brands of EVOO out there, even more expensive. But in a recent ATK comparison of supermarket EVOOs by the chefs, I was happy to see this particular one placed in the top five. "Mild, Lighter, brighter, fresh taste, grassy, summery. The strong aroma belies the mildness of it. "

I use this amazing extra virgin olive oil when I cook a light tasting fish filet, Swai frozen fish filet, (that I also purchase from Walmart). I Pour a generous portion of this amazing oil in my flat pan and I use the Idahoan powdered potatoes, (I also purchase this from Walmart), and sprinkle over the first side of my filet and also sprinkle in the pan laying my first filet carefully on top of the sprinkled potatoes. As the bottom is cooking I brush the top of my filet with this amazing oil and continue to pour additional Walmart Idahoan potato on the top of my filet. Continue to watch your bottom to make sure it does not burn, cover after you sprinkle the top with the Idahoan potato and check the bottom. Flip when the bottom starts to brown, you may need to add some more of this amazing oil, before you flip your fish. Enjoy and never turn the heat up too high