^ same here.

I do occasionally buy Kirkland brand canola (for frying; only because it has a higher smoke-point than olive oil).

I use the lightest olive oil for baking (the virgin stuff for sauteing). I've been doing this for years now and no one has complained yet. lol

I have made cake with olive oil when I ran out of veg oil.  It does add a flavor to the cake.  I liked it (vanilla cake with raspberry filling).  But individual tastes may vary.

I have baked with olive oil, but not extra virgin, which has a definite taste to it.  Just the regualar oliv oil.  Only in a chocolate, eggless cake cake. 

I have a bottle of vegetable oil from Walmar (Great Value brand) that reads safe.

For baking I use Whole Foods organic canola oil.  I haven't called in a while but when I did it was allergy-free for us and we have nut/peanut and more.

YMMV. We have a LOT of allergens, including peanut. We use Wesson canola oil and Mazola corn oil specifically for a mix of Vit E and Omega 3's.

Olive oil has a lower smoking point than other oils. There is such a recipe as olive oil cake but I don't know if you can substitute all oils in a typical cake recipe for olive oil--even olive oil cake. Pure olive oil (the grade) is going to be more neutral in flavor than extra virgin olive oil.

Also, I'm not a baker but if a receipe calls for vegtable oil, will olive oil still work?

Which brand do you that is safe for PA/TNA?