I am bringing this back.
Since we now have recipes that require lard (a solid piece of refined fat) should we not have olive oil as well? It can be a liquid based generic fat. To get it, one needs to put olive kernels into an extraction press and it will come out at a rate similar to grape seeds (even those can be turned into oil). Walnuts could be used in a similar manner. they could also grant FEPs based on the type of oil you use, similar to the differences between cow and sheep butter.