On Saturday, June 1, 2013 9:48:12 PM UTC-5, Pico Rico wrote:
> "bigwheel" > wrote in message
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> ...
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> > 'Michel Boucher[_3_ Wrote:
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> >> ;1837880']"Pete C." wrote in
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> >> .com:
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> >> -
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> >> With cost not being a factor, the only reason I can think of
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> >> to use the pure/refined is for baking where you might
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> >> otherwise use a different flavorless oil like Canola.-
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> >>
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> >> I would prefer to use either safflower or sunflower to Canola.
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> >>
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> >> Also I would NOT use EVOO as a cooking oil; the taste is too
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> >> strong. I use it for salads only. I buy Greek pure olive oil for
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> >> cooking in the 3 litre containers. I find it does a great job. I
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> >> use safflower oil for baking.
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> >>
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> >> --
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> >>
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> >> Traditions are group efforts to keep the unexpected
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> >> from happening.
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> >>
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> >> -- Barbara Tober
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> >
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> > Dittos. The XXX Virgin stuff is not made for cooking. It can make your
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> > whole house smell like burned olives. We use a 50/50 mix of Kroger light
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> > and coconut oil. for high temp frying and save the good Greek Olive Oil
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> > for salads and vinaigrette's etc.
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> Remember the only olives which come
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> > from Italy are the ones the Greeks won't eat. ??? WTF?
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> Canola (aka rapeseed oil)
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> > is a poison. I would not not feed it to any living creature.
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> rubbish. Canola oil is not rapeseed oil, and is quite healthy.

Canola is rapeseed oil from plants that have been bred to be almost devoid of erucic acid, which tastes nasty. Conventional Canola is NOT healthful, but the new high oleic Canola IS. It was similarly developed through conventional, non-GMO, breeding. I prefer high oleic sunflower to high oleic Canola or High oleic soy because of the flavor.

--Bryan