Many people I know, love using olive oil for dipping bread, perhaps with a bit of balsamic vinegar. Myself, I’m not so keen unless it’s a flavoured one (chilli, yum). I would have it if it came as part of a meal in a restaurant, but I wouldn’t usually buy it just for that purpose at home. I always have some in my cupboard for cooking with occasionally, but I never really think about what type I’m buying – I usually just buy whatever is on offer!
I didn’t realise the varieties were so different and better used for different things, until I read this infographic put together by Jamie’s Italian. The taste wheel is really interesting; I didn’t imagine there would be that many flavours in olive oil either!