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Canola Oil

Canola Oil is a versatile, light-flavored oil derived from the seeds of the canola plant. It is used year-round and is prized for its neutral taste and high smoke point, making it suitable for frying, baking, and salad dressings. Canola Oil is commonly used in a variety of cuisines, particularly in North American and Asian cooking, where it is favored for its ability to let the primary flavors of dishes shine through.
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Canola Oil Synonyms

  • Rapeseed Oil
  • LEAR (Low Erucic Acid Rapeseed) Oil
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Different Forms/Types of Canola Oil

Organic

Canola oil produced from plants that have not been genetically modified and are grown without synthetic pesticides or fertilizers, appealing to those seeking a more natural product.

Refined

Canola oil that has been processed to remove impurities and flavor, resulting in a light, neutral oil suitable for high-heat cooking and frying.

Cold-pressed

Extracted from canola seeds without the use of heat, this oil retains more natural flavors and nutrients, and is often considered a healthier option.

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How to Choose Canola Oil

When choosing canola oil, opt for cold-pressed or organic varieties for the highest quality. Look for oils that are stored in dark bottles to protect them from light, which can cause deterioration. Check the expiration date to ensure freshness, and consider the oil's intended use—refined oil is better for high-heat cooking, while cold-pressed oil is ideal for dressings and dips.
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Cooking/Prep Tips for Canola Oil

Canola oil is a versatile and neutral-tasting oil that is a staple in many kitchens. It has a high smoke point, making it suitable for high-heat cooking methods such as frying and searing. When using canola oil, it's important to be aware of its smoke point, which is around 400°F (204°C). This means that it can be used for sautéing, baking, and even deep-frying without imparting a strong flavor or breaking down into harmful compounds. For dressings or dishes where a neutral taste is desired, canola oil is an excellent choice as it won't overpower the flavors of other ingredients.
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Shelf Life of Canola Oil

Store canola oil in a cool, dark place to prevent rancidity. Once opened, it's best to use the oil within six months for optimal freshness. If you have cold-pressed or organic canola oil, consider storing it in the refrigerator to extend its shelf life. Always keep the bottle tightly sealed to minimize exposure to air and contaminants.
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Recommended Brands for Canola Oil

organic canola oil: 365 by Whole Foods Market

refined canola oil: Wesson

cold-pressed canola oil: Spectrum Naturals

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Cooking Techniques for Canola Oil

Baking: Canola oil can be used in baking to create moist and tender cakes, muffins, and bread. It is often used as a substitute for butter or other fats to reduce saturated fat content in recipes.

Sautéing: Canola oil is ideal for sautéing due to its high smoke point and light texture. It allows for even cooking without the risk of burning easily, which is perfect for cooking vegetables, meats, and fish.

Deep-Frying: Its high smoke point also makes canola oil a good option for deep-frying. Foods can be fried at the appropriate temperature to achieve a crispy exterior without absorbing too much oil.

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Canola Oil Nutritional Information (100g)

  • fat: 100 g
  • fiber: 0 g
  • sugar: 0 g
  • protein: 0 g
  • calories: 884 kcal
  • carbohydrates: 0 g
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Flavor Combinations

Canola oil's mild flavor makes it a great match for almost any ingredient without altering the taste profile. It pairs well with both savory and sweet dishes, and can be used in marinades, dressings, and sauces. It complements acidic ingredients like vinegar and citrus, as well as spices and herbs, allowing their flavors to shine through.
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Allergen Information

Canola Oil is not a common allergen, but individuals with allergies to rapeseed should avoid it. As with any oil, it should be used in moderation due to its high calorie and fat content.