My cooking habits have changed over the years. I used to use olive oil for everything, I'd cook with it and use it as a dipping oil, mixed with balsamic vinegar.
Instead I've been buying cold pressed Rapeseed oil (canola oil if you're in the states) and seem to prefer it. I used to just use it as a dipping oil but I've been cooking with it more lately as well.
For one the colour is amazing with the cold pressed stuff. It makes my focaccia really stand out, drizzled on top before it goes in the oven it goes completely golden. It's my standard thing to cook if anyone comes round for lunch and normally gets a wow! But really it's because I'm lazier than that, and it's just far easier than making sandwiches for a group.
It also seems to taste far milder when used as a dipping oil with the same bread. My younger daughter goes mad for dipping anything, so it normally works as a great way to make sure she eats a good lunch.
Dad also farms a fair bit of rapeseed each year so I feel that by buying British it does support that industry a little bit.
What oil do you use on top of you bread when you cook (if any)?
Do you use an oil as a dipping oil? What do you use (I'm always keen to try different ones!)?