My doctor had me eliminate many things, one being canola oil, and my labs have improved. But I really miss using canola oil in my vinaigrettes. I always seemed to get a better oil acid balance and other flavors were more pronounced.
Are there any extra virgin olive oils that don’t behave like traditional EVOO’s? I’m looking for light, minimal flavor. I know that may not be entirely possible, but any brands or regions that get me as close to that as possible would be appreciated.
I’m loving this new site, btw!!! THANK YOU for creating it!