Me, too. I use "extra light olive oil" now, in place of canola and vegetable. The good extra-virgin olive oil I use for cooking when the flavor will be noticeable, and premium extra-virgin for salad dressings.
Originally Posted by cakebaker
Give them a taste and look at the color when subbing for canola or vegetable oil. The extra light which I have is pale golden and has a very neutral taste, quite similar to canola or vegetable but a bit healthier.
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)