I have to differ on this one. My best olive oil is usually only used as a dressing or condiment so to speak. I still use a just ok olive oil where the flavor will be covered up or destroyed. My best olive oil is too pricy for me to go frying stuff in it.

I wonder about the real reason for the insurgence of intolerance and allergies. I can't drink milk from the store, it would bend me over in pain. So since I was a kid, I stayed away from milk, minus the eggnog round Christmas, just paid the price every year. Random thing happened a couple years back; my dad got a glass jar of organic eggnog, I thought it was silly for spending more, but interesting enough I didn't have any problem with it. I started testing and found organic milk gives me no problem. I have since gone over to raw milk again with no problems. I'm not an organic fanatic, but our food supply is getting messed with too much. The way I would look at the question is all dairy bad? No. Is all dairy good? Absolutely not. Whether we like to admit it or not the health of the cows, what their fed, and how milk is processed afterwards all has an effect on what we consume, it's nutritional content, and whether we can properly digest it or not. Sometimes in more drastic ways than we would ever guess.

I have the 12 cup Kitchenaid and while I love it it, and it is solid, it has some weaknesses.

1. Doing liquids in it it tends to leak around the underside of the blade and top pieces.
2. The little bowl inside is not held taught in place and often loses energy to bowl movement and often drops small pieces of what your grinding to the bigger bowl underneath.
3. The accessories box does now have a latche or something to keep it closed.

I know that last one sounds like splitting hairs, but considering you always have to store it right side up its a storage problem and it's irritating considering the price. I love the idea of replacing mine with the Cuisinart Elite; seems to have fixed the 1 and 2. However if you're comparing it to the cheaper Cuisinart processors I'd lean toward the Kichenaid model.