The origin of the oil (olive, canola, corn, soy, etc.) is one factor in
how it tastes, how high a smoke point it can get, how good it is for
you, but there are others. You also need to look at how the oil has
been pressed and processed. This is a huge subject. Whole books have
been written on it. When you say "just as good," what are you thinking?
In terms of a particular diet? (What is good for one person might be
all wrong for the next.) In terms of inexpense? In terms of a
particular taste or recipe? Most of us here have a few bottles of oil
that we use for different purposes.


--Lia


wrote:
> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??