Right now it's an Italian evoo from Mannucci Droandi "Chianti Classico". (?) I'm also using an Israeli evoo from Galilee Village "Souri Variety"; also great for dipping but not as intense or peppery.
I'd been asking local shops to have evoo tastings. Not too long ago a shop that specializes in evoo opened here in St. Louis with about 20-25 always out for tasting. (Extra Virgin, An Olive Ovation) I've learned a lot - mainly that I have a lot to learn.
BTW - you can always add pepper! Please keep us posted!