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.