Here is a question from a "pre intermediate" home cook who lives in Spain. What is the difference between exta virgin olive oil, virgin olive oil, and simply olive oil? I gather that the non-virgin one is used for cooking while the other kinds can be consumed raw, on bread or salad...What is the difference between the superior kinds though? what determines a great taste of the oil? Is splurging 11 euros on a bottle of olive oil worth it?