Special, high quality olive oils are not for cooking! There is only one reason for this: they are too valuable to sauté onions in them. These oils are more like spices, they are used to be the final touch on the dishes.
Use them on soups, pasta, salads, fish and meat, or simply as a dip for a good bread.
Attention! Never keep extra virgin oil in a transparent bottle or without a cap for a long time, because the quality of the oil can be deteriorated by light and oxygen!