Why would you use good/expensive olive oil to cook/fry with in the first place? If you're not able to taste a difference when you're adding salt you might want

Why would you use good/expensive olive oil to cook/fry with in the first place? If you're not able to taste a difference when you're adding salt you might want to try a different size or type of salt. I have maybe 5 or 6 different granularities and types I use for difference times at home.