Canola Oil

Canola oil is a pale golden, neutral cooking oil pressed from canola seeds. It stays light and fluid with a high smoke point, making it suited to frying, sautéing, roasting, and baking. Its flavor is mild with a faintly nutty aroma, and it is commonly sold refined, with cold-pressed versions used for dressings and finishes.

Plant breeders in Canada developed canola in the 1970s from low-erucic rapeseed, and it spread through North America, Europe, and Australia. Commercial oil typically undergoes pressing and then refining, bleaching, and deodorizing to achieve a clean flavor, while some producers offer first-press or expeller-pressed styles for specialty uses.