The most delicious olive oil I've ever had was at a random restaurant in San Diego. It had a very distinct "this came from olives" flavor, unlike all the bland stuff I'd had before, and tasted very fresh and clean. It was so good that we asked the waiter what it was. Unfortunately he didn't know the brand, but apparently it was made at a farm in Arizona. That was quite shocking. Arizona is a very hot, arid state, and yet somehow they make great olive oil. We've been on the hunt ever since and now, like you, tend to buy domestic.