I fully admit that I'm an olive oil snob. It is my favorite cooking oil, I am constantly sautéing things in it, using it for dressing or just dipping bread in it. I pretty much refuse to buy anything that is not extra virgin and even then I'm picky about the brand. Mainly I use Trader Joe's kalamata, but for straight dipping we blow the big bucks on Frantoia. I wouldn't think using antique mechanical presses could make such a difference, but it is truly the most exquisite olive oil I have ever tasted.