I was never a fan of olive oil until spending a few months in Spain and Italy. The olive oil there (especially in Spain) was on everything and had such a pleasing olive taste and thin viscosity. After coming back to the US, I noticed that most olive oils are really thick and viscous, not even remotely similar any of the olive oils in Spain or Italy. There, the viscosity very thin, similar to mineral oil. Also, the taste in the US is off. It tastes kind of like fake olive flavor in corn oil. I started researching this and found some tests by America's Test Kitchen where their labs found that most olive oil in the US was actually canola or corn with a bit of low quality olive oil added. Since it isn't regulated and is mostly imported, the FDA doesn't stop it. Does anyone know where to get a steady supply of real olive oil?