Have you noticed the term “high oleic” in front of oil callouts recently? You’re more likely to see this term used on an ingredient list for a packaged product rather than finding it in a bottle on a shelf—although you can certainly also buy high oleic oils to cook with. High oleic oils are vegetable oils (sunflower, safflower, corn, soybean) that have been bred to contain more oleic fatty acids (monounsaturated fats) and less linoleic acid (polyunsaturated fats). I know—it's a mouthful. Basically, linoleic acid—a type of omega-6 polyunsaturated (PUFA) fat—is the main reason many health professionals now recommend staying away from most vegetable oils like canola, sunflower, peanut, corn,...
