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Lately I have been using "Carapelli" olive oil.  On the bottle it says
for sauteing and baking.  It is supposed to be a lighter oil and mild in
taste, very good in sauteing, tho I do believe it may be causing me
problems.  I called the Co. and they said it was gf.

Normally all I eat is the Bertolli extra virgin olive oil and that is
fine.

I would like to know if anyone else has tried or has had a problem with
this oil?

Janet in Maine