We settled on two:
Extra-Virgin from Olearia San Giorgio (Calabria)
Extra-Virgin from Le Tre Colonne (Bari)
I strongly suggest you treat yourself to some premium oils and most importantly USE THEM, don't let them sit around for years because you want to save them. People, these are not Barolos, it's olive oil, it oxidizes hence that awful taste you can get at the back of your throat sometimes when you eat it if it has sat on the shelf for too long. One thing though, don't cook with it, eat it raw as is, on salads, on pasta, bread, antipasto, or drizzled last minute on pizza.
Now my two-cents on nutrition: Olive oil is high in monounsaturated fats, these are the healthy fats we should be eating more of. These are heart healthy and have been shown to reduce the incidence of heart disease and reduce levels of bad cholesterol (LDL is bad, HDL is good...think H, Happy=Good). If it were up to me I would take every corn, soy, vegetable oil out of everyone's pantry, that stuff is truly awful for our bodies, it is so refined and has very little nutritional value. You may be spending more on olive oil, but it's worth the splurge for both taste and nutritional value.