Safflower oil is a non-GMO type of vegetable oil made by extracting the oil of the safflower plant and crushing and pressing its seeds. Expeller-pressed refined safflower oil undergoes a refining process that uses friction to remove the oil from the seeds. The oil is then bleached and deodorized. The most commonly used form of safflower oil on the market is the high-oleic kind, which means it contains at least 70% oleic acid, which is the same monounsaturated fat found in olive oil. The high-oleic form is a more heat-stable cooking oil with a smoke point of 450℉, which is the temperature at which the fat begins to smoke and create harmful compounds. Safflower oil is often used in fried and packaged foods for this reason but is also commonly used in salad dressings and margarine.