When you’re cooking from a recipe and it calls for olive oil, do you always use extra virgin if it calls for it? I don’t. I don’t always have it on hand. I also don’t spend a lot of money on my olive oil, so I’m not sure there is much of a difference.

Olive oil is one thing I’ve always wanted to know more about, and after reading USA Today’s review of "Extra Virginity: The Sublime and Scandalous World of Olive Oil," I think one of my 2012 goals will be to finally get a good understanding of it. First stop will be the book “Extra Virginity” by Tom Mueller mentioned in the article. Mueller talks about the problems with the labeling of olive oil in our country and also gives “tools to find honestly and lovingly produced product.”

Another thing I’m going to do is listen (again) to More Hip Than Hippie’s podcast titled “Olive Oil 101.” I listened to it back in the summer on a walk and I recall there was a lot of good, simple-to-understand information about different types of oils and how to choose them based on date and type of bottle.

Where else do you suggest I look for in-depth, yet easy-to-comprehend information on olive oil? Your suggestions will be greatly appreciated.

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Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.