ThanksHey, thanks for the tips. Siduri, I normally use cold-pressed extra virgin olive oil, but the strong taste might be too much for this purpose. Light olive oil, sold in America, but probably not available in Italy, has a less pronounced flavor. It's not the olive oil I was trying to avoid, but the butter (which I love, by the way, but it is high in saturated fat). Here's a definition from the food network:
The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades.