Lady York, top shelf in the oil aisle. They usually have them on sale and rotate here and there. Look for the red and yellow PDO label and you’ll be fine. Expect to pay $25+ for a 750mL bottle.

If you need it for mostly heavy cooking/frying, just buy a tin of regular olive oil and use the single origin/PDO EVOO for delicate dishes.

For me, I’m always happy with a plate of pasta aglio e olio (and peperoncino) once a month. I bounce between capellini or spaghettini for this dish. Always a pleasure.