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Are we talking extra virgin olive oil or olive oil? Which one is recommended for this use?

For what use?

I use olive oil to cook, extra virgin olive oil when I need post-cooking flavor.

You have to be careful with olive oil, it can't get to hot - if it starts to smoke or change color, you're reducing its nutritional value.

I never fry olive oil, the only fat stable at high temps is saturated fat.

I fry with olive oil all the time, I just don't let it get too hot - no smoke, no sizzle. It's easily doable. Get it hot enough to swish around the pan like it's water, and then add the food, and don't use maximal heat. Works just fine.

Looking at the other thread, sounds like you mean to mix in a shake. I'd use something with minimal flavor - avoid extra virgin, it's got a very strong taste and it won't help a chocolate shake out much...

The "extra virgin" refers to the fact that it is cold pressed, with as little refinement as possible. It is not recommende to sautee with, because of smoking points, and probably more importantly because it is way expensive. Straight olive oils have a much more mild flavor, are a bit more processed, and cheaper. Use your extra virgin for use drizzled on foods straight from the bottle. As to putting it in shakes, well, you could, but if the flavor is too strong, go with a more neutral type of oil that is cold pressed as well. You can find several. I keep a bottle of "Udo's Choice" in the fridge A blend of omega 9's, 6's, and 3's in proportionality. Do a search on Edo Eurasmus - Fats that heal, Fats that kill.
Tim

yeah, i actually wanted to know what type is best suited to add to the shake?

Thanks.

I use Bertolli Extra Light Tasting olive oil.