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what the heck is it? It's simply an oil that has a high level of oleic acid. Oils with high amounts of oleic acid are slower in developing
oxidative rancidity during shelf-life or oxidative decomposition during frying than those
oils that contain high amounts of polyunsaturated fatty acids it sounds like it could be a relative of olestra, which i know is bad bad bad. Not a relative at all. maybe low-fat/low-absorption oil? Nope. Sorry. It is just as high in fat as regular canola oil, but it will not turn rancid as fast and can be used in cooking using higher temperatures. Kandee

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