Olive oil works ok for most purposes but it is fairly expensive and much fussier to work with given the lower sat. fat content. Though it is very stable when p

Olive oil works ok for most purposes but it is fairly expensive and much fussier to work with given the lower sat. fat content. Though it is very stable when pure, olive oil can go rancid fairly quickly when incorporated into processed foods or baked goods. Lard, margarine and tropical oils have the benefit of being shelf stable even when part of some other baked good (e.g. Oreos).