Are there different uses for the different kinds of olive oil or is it a matter of preference? I have been using olive oil for the health benefits it is supposed to provide. After hearing Rachel Ray mention using the Extra Virgin Olive Oil (or EVOO) I have been using it for sauteeing & pan-frying, also as a substitute for butter on cooked pasta. I have a friend who bakes these fanTAStic chocolate chip cookies using the regular Toll House recipe but using Extra Light Tasting Olive Oil instead of butter. So I have been using that type of olive oil in recipes that call for vegetable oil. Does this make a difference? Or can I use the same kind of olive oil for every application? Is there one type that has the most health benefits? And what do you use the regular kind, not virgin or light, of olive oil for?