How much difference is there between different brands of extra virgin olive oil? In the market for extra virgin olive oils, there is quite a variety of makers. I have even seen a store specializing just in olive oils with a big variety of pricey, supposedly gourmet selections. I stick with extra virgin oil. I have tried several brands such as Goya, Fellipe Berrio, and perhaps some other commonly available brands sold in NYC. I usually use them for sauteing, and I usually put lots of garlic in whatever I'm sauteing. Even tasting them raw before cooking, all the brands taste about the same to me.