Question #1:

ANY REMARKABLE DIFFERENCE MAKING JWA with SUNFLOWER or OLIVE OIL I SHOULD BE AWARE OF?

It occurred to me that being the canola plant a Brassicaceae, its oil may have some interesting sulfur related compounds in it that you could have found useful besides the low price and availability you always mention. On the other hand they are CANOLA, SUNFLOWER & OLIVE refined oils are inherently different in density and composition, so, maybe any changes in the recipe are needed?.

Context #1:

Those two oils would be easier to buy at sensible prices from mainland Spain non GMO certified. Key problem with canola oil is that most of it is GMO, and is a little more expensive too. And of course organic certification means all products and inputs must be GMO free.

Any practical advice and experience you could share would be highly appreciated.

Best regards from Tenerife!