Saponification value and fatty acid profile is identical for practical purposes, so recipe-wise it makes zero difference. (As long as either really is pure OO; there are circulating nasty stories about blended olive oils)
High-quality, fresh EVOO is a notorious slow tracer. Any “lower” quality OO, like second pressing, refined, FFA-bearing (old/rancid), solvent-extracted or pomace OO might be quite as slow, or trace quicker, up to a point where you'd call it a quick tracer. You won't know until you try out. If you don't rely on the tracing speed of OO, you don't need to care.
Many EVOO qualities have a distinctive, light but intense colour to them that is difficult to get rid of. Even refined pomace OO isn't the brightest, so you probably know already.
If you're normally choosing pomace OO for the price, have you thought about giving high-oleic sunflower or safflower oil a try?
My personal opinion is that the best place for EVOO is the kitchen, not the sink.