Not all bottles on the oil aisle are created equal. You’ve probably noticed that primo extra virgin olive oils are often more expensive than the virgin or regular varieties.

Marta Stewart’s advice, as she writes in Deseret News, is to keep one bottle of each type in the cupboard. While this may sound a bit strange, it’s a great way to save money.

Per Stuart, you can keep a cheaper daily workhorse bottle to use for cooking, sauteing, and dressings; and a premium bottle to be used in dishes and dips where it can truly shine.

For example, when making a homemade salad dressing with other competing flavors like vinegar, lemon juice, garlic, and spices, consider using your lower-grade olive oil.

However, when you want to enjoy a homemade pasta dish with olive oil overtop or whip up a restaurant-worthy bread oil dip, choose your extra virgin olive oil instead.