Canola oil is an oilseed produced by pressing canola's tiny round black or brownish-yellow seeds, which contain at least 40 percent oil. High in monounsaturated fatty acids, canola oil also includes essential fatty acids.

Its mild flavour, high smoke point and healthy profile make it the most versatile of all oils. It can be used for baking, frying, grilling, in dressings and even in fondues!

The origins of canola

The word "canola" was created by combining "Canadian" and "oil" to reflect its origins and its uses. Starting from rapeseed, Canadian plant breeders produced canola through traditional plant breeding techniques in the 1970's. Their selective manipulations produced a new plant with reduced levels of glucosinolates (which give a sharp taste to rapeseed) as well as licosenic and erucic acids (fatty acids not essential for human growth).

Canola is grown primarily in Western Canada and has become a major Canadian crop.

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