A bit of additional history of Crisco and interesting stuff about olive oil:
Crisco was originally used as a lubricant on board German U-Boats ( fore-runner of modern submarines) because it had no petroleum odor, had a very high smoke point, and was a very fine gradient of lubricant.
And - about olive oil - per the chef and olive farmer ( that produces some of the very finest quality olive oil....) that I worked with in Italy, the Italian mafia has all but completely taken over the olive oil trade in Italy.
Because of the extremely high value per volume of the oil, and it being a high percentage contributor to Italy's GNP ( economic out put, or Gross National Product ) the Italian government has has recruited and trained a large staff of professional tasters to work within their investigation dept. ( see link )
http://www.agcm.it/stampa/comunicati/7950-avviate-sette-istruttorie-per-verificare-l’autenticità-dei-prodotti-con-“olio-extra-vergine”.html
What this means is that the "olive oil" that you may be buying - if really cotton seed, palm, canola or any number of oils, with enough added chlorophyll for color, and flavor additives for taste. The net result - is you may think "what a bargain"...when you see a great price for "olive oil"..but not really getting 100% REAL olive oil
Segue: When you buy "virgin" olive oil - even if it is not a fraud...the virgin oil by Italian law - is only required to be
1% olive oil.. thus the "extra virgin" designation, and cost difference was originated.
Again - check your oil resources. Spend the extra for good quality that has been documented well. And - use it sparingly as part of the finishing part of your foods you serve ( with cheeses, on vegetables, as part of a freshly made dressing, etc....) And - use lower grade oil for cooking etc.
Another topic in Italy was the "eye roll" from Italian chefs about "cooking" with olive oil. Don't do it. It is a waste and- olive oil loses it's health benefits - ( some evidence suggests it actually become an "oxidant - the opposite of anti-oxidant....) when heated to temps at which we cook. They will use lard, or other "fats" for cooking.
Couple of links about the olive oil fraud issues as well as some others:
http://www.foodqualitynews.com/Industry-news/Olive-oil-industry-rocked-by-fraud-investigationhttp://www.theguardian.com/world/2015/nov/11/extra-virgin-italian-olive-oil-producers-accused-of-fraud