I'm coming to this discussion a little late but, though much good information has already been given, I think there are some things still worth saying here, especially with regard to the main thrust of sms92's central question in the o.p.
Given the context (bad cholesterol; need to change diet) of the question, it seems to me what sms92 is after are basic oils for day-in day-out use. I recently posted comments in another thread that are relevant here and will therefore try to focus on a few other points in this post. The other post can be found here:
http://lthforum.com/bb/viewtopic.php?p=34579#34579
First off, I suggest you try a fair number of different kinds of oils and, in doing so, buy small bottles. In one sense at least, the best oils are the ones you like most, so try a couple of Greek oils, Spanish, Italian, North African or Middle Eastern.
Assuming economy is a factor, some of the oils mentioned above - however, delicious they may be - simply make no sense for basic purposes for someone like me who uses olive oil in almost all my cooking. I constantly look for good bargains, that is, good balances between demands of cost and flavour. In this regard, I suggest the following two guidelines:
1) don't buy olive oil in basic grocery chains
unless the oil is on sale at a genuinely good price. But even then, try to ascertain whether the sale is an effort to move merchanise that has been sitting on the shelf for a long time. Buying olive oil on sale brings with it a certain risk for this reason. If you know the store well, maybe that isn't an issue but when I was younger and less wary, I was hoodwinked a couple of times, including once at a store that I did know well -- they were moving old (bad) stock.
2) Unless you decide you really like the way they taste, avoid the big Tuscan producers --Berio, Bertolli, Carapelli. These are not by any means bad oils, but they are mixtures of oils from various places and therefore are somewhat characterless products. They are also relatively expensive. Oils sold by import companies are generally of the same ilk (e.g. Racconto).
In my opinion, the best way to buy oil is to shop around ethnic groceries. The differences in prices from store to store can sometimes be quite astonishing. In general, I have on hand about four or five bottles of oil (and consequently, I never or only very rarely buy a given one in a quantity greater than one liter - that's the usual size I buy). For me, that includes a Central/Southern Italian oil, for the reason that the basis of my cooking is from Central/Southern Italy: Montova (Provincia di Frosinone, Southern Lazio) has several products, all good (their basic EV oil, Antica Abbazia, and in the early winter their Novello), and Monini (Umbria) too; both are made from local olives only, I believe. There are several excellent oils from Western Sicily available at very good prices; oils from Crete and more generally from Greece can be had at good prices, though it seems the Greek prices have been creeping up over the years at a faster rate than the Southern Italian oils. My super-bargain oils include an Andalucian oil, La Pedriza, which until recently I was getting at the price of $4.55 a liter (the price has recently gone up a dollar) and Zeina (Lebanese) or Sultan (Turkish). These latter two can be bought for, as the Dutch and Germans say, an apple and an egg up on Kedzie by Lawrence. The Lebanese oils are notoriously inconsistent in quality but - lucky for me - a 1.5 liter bottle I bought recently at Al Khyam is fine (I wanted this for Arab stewed-in-oil dishes with the bounteous crops of vegetables from our garden). Andy's, across the street from Al Khyam, used to have especially good deals on some Greek oils and it would be worth checking out what they have.
In a perfect world (the one where I win Power-Ball for $200 million),
perhaps I would always buy expensive oils but, given the volume of oil I go through, and my background, I just can't see spending a lot on oil that I'll use to fry zucchini, for example. But that's not to say I like crappy oil. Especially exquisite and expensive oils, in small quantities, for 'finishing' or 'dressing' purposes are a necessity, but for dealing with high cholesterol, it seems you need basic oils to cook with. For those, hit the ethnic shops outside the centre of the city and avoid the big chains (generally - but note that Treasure Island is sort of an exception). To me, it's always a fun and challenging task to hunt down oils that are both good and reasonably priced.
Antonius
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.