I haven't been drinking olive oil out of the bottle for a while now, basically because I use so much in my raw lamb dish which I eat 2x daily. I don't know if megadosing like that is favorable...it's actually probably not. I think Mentzer said it best...more isn't better and niether is less, precise is best.
Another thing, quality food costs money. My 250 mL jar, which is small, for those of you who don't know costs me about 13$(80 SEK). It's from Spain, organic and pressed at 80 degrees F-that's much colder than average cold pressing. Olive oil is really sensitive to heat and the term cold pressed is one that is used loosely-I'm not sure what the temp regulation on it is, but I think it's something like 104(40C)-just guessing here.