I don't fully get you. Regular (=HL) safflower oil is among the oils with the highest content of linoleic acid. Higher than regular sunflower, poppy seed or grapeseed – that are known to be sensitive “luxury oils” already. It would be a terrible replacement for olive oil, and I'd be very cautious to use it as a base oil for any type of bar soap.
Safflower oil is (similar to walnut or poppy seed oil) regularly used as a paint medium in oil paints (white and pale blue hues), because it is less yellow than linseed oil, but still dries up fairly quickly (in soapmaker's terms: becomes RANCID!!).
Not too long ago, I have in fact bought some refined HL safflower, exactly to lift linoleic levels in a recipe type that doesn't offer much flexibility in terms of soft oils
. I'm reasonably paranoid about keeping it dark, cool, and undisturbed. I noticed that the half-empty bottle develops noticeable underpressure by just sitting, because the oil pulls oxygen out of the air.
HO safflower is something entirely different. I concur with @Obsidian
that I prefer it over olive oil. I only rarely use it, though, because although it's low
in PUFAs, it's not very low
like HO sunflower or macadamia oil.