I use extra virgin olive oil in this recipe. Having said this, you do not need to use a super-premium or expensive bottle for it. While it is important to use a flavorful olive oil, the most prominent flavor in this condiment is the heat. So, the delicate flavor of a very high-end, extra-virgin olive oil will likely become masked.   Having said this, I have been known to cut the extra-virgin olive oil in this recipe by up to 25% with non-extra virgin olive oil or even a neutral oil like avocado oil in a pinch. It works perfectly fine!