At home in Israel i didn'y know olive oil come in brands with fancy names and bottles. We used to go down to the village(we live on a mountain sorround by oceans of olive trees far as the eye can see) during the harvest time and get some of the press, after choosing the olives.
That was fun, although the smell associated with olive harvest is the aroma of diaheria from the rotting pits and olive straineed olive mush.
When I cook, I don't use one but three or more olive oils according to need and finanace. Blended cheap non strong flavored for sautting, one more priced for most salads, one expensive delicate for desserts, and one special expensive for last touches.
You should remember that like wine, a good olive oil qualities dissapear with long cooking while bad qualties keep forever, so never used a bad one.