Marques de Valdueza gave bottles of their olive oil to some of our retail staff to experiment with at home. This is what they discovered:

A delicious but very subtle oil. Its own flavor can be hard to detect in finished dishes, which for chefs may be desirable when a neutral oil is required. I used it to make a sofrito, fried an egg in it, finished pasta, bruschetta, and panzanella, and dressed green beans. Less dominant flavors like the fried egg and green beans best showcased the oil’s own flavor notes. It worked well as an element in the other dishes.

My favorite uses for it were dipping bread and combined with honey on toast.
I find it to have a pleasant hint of banana and thought I might try frying bananas in it but have not yet.