Sqwertz wrote:
>
> Or heck, the Bertolli was just $1 more per liter. I'll probably do
> that.

I'm deeply suspicious of Bertolli olive oil.
Years ago, I used to keep my olive oil in the
refrigerator, and generally a large proportion
would become semi-solid. Bertolli was unusual
in that the proportion was much smaller. It
just didn't behave the way I expected pure olive
oil to behave. That's what made me suspicious.