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Title: Subtle flavor with varied applications!
Review: I have used this in a few recipes that require frying or with foods that absorb flavors. We used it to sautee kale, potatoes, and chicken to start with. The kale's flavor didn't seem affected much from our typical olive oil. The potatoes, however, picked up a slightly sweet flavor that we weren't crazy about. The chicken was just... slick? It was definitely different than olive oil, but we used garlic and some other herbs, so the flavor was the same, just the texture was different. When we sautee chicken in olive oil, it's not slick like it was this time. It wasn't slimy, but it was a definite difference. Overall, once I got used to having it be a solid that I had to scoop out and figure out how much it would spread as it melted, it wasn't a bad change. I will probably still have olive oil on hand for a few things, but knowing how much better this is supposed to be for you, I will probably make this the staple in our house.
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