I'm looking for something besides canola.
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Senior Software Engineer at Food52
We usually use a mildly flavored olive oil.
I use olive oil for 1/4 to half but then usually canola for the rest. I find the olive oil usually overpowers...I guess olive oils are particularly flavorful. There are so many interesting oils in the stores now...I'm just wanting to experiment a little.
I agree with Stephanie. In my experience, even the very mildly flavor olive oil I normally use results in an aioli that is overpowering. Depending on what I'm going to use it for, I'll use a little olive oil and then some sort of other good quality light oil.
Some pillow talk with a local dietitian.
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