"Pete C." > wrote in
.com:

> With cost not being a factor, the only reason I can think of
> to use the pure/refined is for baking where you might
> otherwise use a different flavorless oil like Canola.

I would prefer to use either safflower or sunflower to Canola.

Also I would NOT use EVOO as a cooking oil; the taste is too
strong. I use it for salads only. I buy Greek pure olive oil for
cooking in the 3 litre containers. I find it does a great job. I
use safflower oil for baking.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober