Chatty Cathy wrote:

>>> So what do *you* always make sure you have in stock?
>>
>> Olive oil.
>
> What kind of olive oil to you prefer? e.g. Greek, Italian, Spanish etc.?
> Unfortunately I have never seen olive oil produced in the USA available
> here, but I believe that it is pretty good too?

I keep regular olive oil around to fry and saute things in. I am
currently using Berio as the commissary stocks it routinely. I'm using
Colavito extra virgin for salads and uncooked uses right now. I'm not
slave to any particular brand or country of origin and don't mind trying
various ones as I find them (my sources vary at times) although I do
avoid using a few brands (Progresso, for example).
The olive oil produced in Napa Valley is limited and pricey, but I hear
it is very good. I've not tried it?