It would seem feasible - I hope someone will be able to shed more light on the subject.
Good for you on shunning margarines, etc. I did learn something interesting the other day - I used to sautee with olive oil and I watched an online demonstration that showed how the olive oil changes colors when it heats up and is not optimum for cooking with. It can be drizzled over foods or used to on it's own with bread, etc. It was recommended that coconut oil was a better solution for cooking. I tried some CO the other day with some veges and it did seem to respond much better than the olive had. Now I save my OO (Olive-Oil) for salads with a squeeze of fresh lime for a quick, light dressing.