Now that it's warm out the coconut oil I brought back from St. Lucia is
liquid enough to use. I also have the free gallon of Extra Virgin Olive Oil
(remember back when I told people how to get one....). So my question is
from a cooking point-of-view. When should I use one or the other to cook
with? I like the taste of olive oil, though this free one is a little more
fruity than I'm used to. Coconut oil seems a bit bland in comparison. But
I'd think there are situations when one may excel over the other.

Don.