Laurie,
There are almost 300 brands of soy sauce available in the US. You
can't really expect any one to be "the best". Some are stronger than
others, like tamari, some lite in color and flavor, some low sodium,
and a slew of sauces with oriental writing who's labels defy
description unless tasted. Try a few, and find the ones that you like.

Olive oil, is much the same. Your EVOO, typically is a more fruity and
peppery oil, darker in color, and more suited to salads, bruschetta,
sauces, and the like where you want a great premium full flavored olive
oil to shine. I wouldn't use it to fry in as a generality. Tuscany's
got many good ones, as well as Spain, and now the vintners in
California.

My favorite EVOO at this point, is Napa Valley EVOO. A lovely blend
for me, use it to dip bread in, salads, and even on fried eggs. Pass
the salt.
Another good one is Monini Novello from Italy. Reasonably priced at
about 9 bucks.

Pierre