There are so many oils out there, I'll be adding onto this list for a long time to come.
Currently I'm enjoying rice bran and grape seed oil, as well as a light olive oil.
Stay away from Canola and "Vegetable Oil", these are generally considered to be bad for you.
Extra virgin olive oil is for dipping bread in, or adding to salad dressings. Don't cook with it or else it will over power the flavour.
There are a few things that can be added to almost everything. One of these is fresh lemon juice.
Whenever I call for lemon juice in a recipe please assume, unless otherwise noted, that I mean the fresh stuff.
The house I grew up in as a child in the Adelaide Hills had a big and generous lemon tree in the back yard. I still remember the smells and tastes of the whole lemon life cycle, deadly bitter under ripe, the smell of the blossoms, leaves and wood, fat juicy lemons used in naive attempts to make cordial and the still kind of fresh smell of old lemons rotting with their penicillium moulds into the sticky clay soil of the hills.
Please don't use that nasty bottled stuff from the supermarket. Get a real lemon and squeeze it, you will add immeasurably to the flavour and health benefits of the dish.