I've got rice bran oil. Everytime I add it to a recipe, it raises my iodine level. The higher the iodine level, the better the chance of developing DOS. My numbers are still below 60 for iodine, so I think I'm fine to use it... But sweet almond oil doesn't raise the iodine levels...
Coincidentally, it appears when the iodine level goes up the hardness of the bar goes down.
I was concerned about that as well, but I believe as long as the iodine is below 70 and you have good INS, then it should be ok. However, I'm still pretty new so someone with more experience will hopefully chime in with better info.