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.