>actually I've started using olive oil.. I put some in a dish in the
>fridge and let it solidify.

The best olive oil is the "first cold pressed, extra-virgin".  It won't
solidify quickly in the fridge because it's not as saturated ( which means
it's healthier ) as the the other olive oils.  But it will in the freezer.
The taste is the best I've come across among all the possible olive oils,
so it's good for the use you talked about - as a condiment.