For the past few years XVOO has been my oil of choice for sautéing and stovetop cooking. Earlier on I used canola oil, and even earlier some "vegetable" oil. Over time I learned to dislike most canola oils - they had a somewhat "off" taste, even the highly touted organic oils from supposedly well-regarded producers. Now I'd like to add some other oils to my repertoire. So, what oil has a high smoke point and imparts little, or preferably no, flavor to the finished dish? I've looked at charts, talked to a few people but their experience and knowledge was limited, so perhaps asking here may give me some ideas and a better education.