> When the recipe calls for vegetable oil, I often use Extra Virgin
Olive Oil.

I do too, and have never had a problem because most baking recipes call
for relatively small amounts of oil. I wouldn't use olive oil in
something like a chiffon cake, where oil is a significant ingredient,
because I don't think it would improve the taste.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
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