I did a search on olive oil because there are so many types here where I live that I have no idea what I'm buying anymore.

Thought you all could benefit from the results.

Here's an excerpt from one site:
"What's the difference between pure olive oil and extra-virgin olive oil?

The main differences are easily seen and tasted in the sharp contrasts of flavor and color. Extra-virgin is very flavorful, often peppery, and colored with an olive-green hue. This is a result of the olives having been pressed only once, and is referred to as "first cold-pressed." Extra-virgin olive oil is best suited for salads and any use where the oil won't be subjected to high heat. Heat tends to diminish the intense, rich flavor of this oil. In addition, extra-virgin olive oil has a low smoke point, meaning it burns easily.

Pure olive oil is a lower-quality oil produced from the later pressings of the olives; it may be extracted by chemical means. While not as special as extra-virgin, pure olive oil definitely has its place in everyday cooking and frying. Pure olive oil is lighter and milder in flavor and has a higher smoke point, which means it is less likely to burn."