When a recipe calls for a "neutral oil", I have used canola oil in the past. However, it is higher in vitamin K, which is a no-no for patients on Coumadin, as is my husband. When a recipe calls for canola oil, what is the best substitue, corn oil, safflower oil, or other oils? Peanut oil has a distinct tase-I use it for Asian cooking. My oil of choice is olive oil, which I use for virtually everything else, but that is hardly "neutral.