Canola is Canada’s oil. The name ‘Canola’ was registered as a trademark in Canada in 1978. The name comes from Can as in Canada and ola as in oil! Canola is a plant that is a member of a large family of plants called crucifers.

According to the Mayo Clinic, the Harvard School of Public Health and, yes, the Canola Council of Canada, canola oil is high in good fats, low in bad fats, cholesterol free, and a source of Vitamin E.

Canola has become one of Canada’s most valuable agricultural exports and an important source of income for 43,000 Canadian farmers. Today more than 207,000 Canadian jobs are linked to canola – and the crop’s potential continues to grow. Renewable biofuels are the latest opportunity to expand uses for Canadian canola.

Every year, approximately 20 million acres of Canadian farmland turn brilliant yellow as canola comes into bloom. The crop is primarily grown in the western provinces of Alberta, Saskatchewan and Manitoba. Some canola is also grown in British Columbia, Ontario and Quebec.

Canada is the world’s largest single-country producer of canola. It produces more than 25% of the global supply of canola and leads the world in exports. The European Union also produces a significant amount of canola.
More than 20 million metric tonnes of canola were produced in 2018, with Saskatchewan fields accounting for over half of this. In the 1990s, researchers used plant science to create canola which is resistant to herbicides.
Canola oil is composed of 6%–14% α-linolenic acid, 50%–65% oleic acid, and < 7% of saturated fatty acids (Ghazani & Marangoni, 2013; Gunstone, 2011). However, cold pressed canola oil contains a comparatively higher content of tocopherols (60–70 mg/100 g) and phytosterols.
Canola oil is a type of vegetable oil that is processed from canola seeds for culinary use. The canola plant is a crossbred plant from the rapeseed plant (a relative of cabbage) that yields a relatively low-fat oil that is also low in erucic acid.
In fact, the name “canola” comes from a pairing of the words “Canada” and “oil” ( 1 ). Originally, culinary rapeseed oil was developed via traditional crossbreeding. However, most varieties available in the United States are genetically modified (GM) to be pest-resistant.
Canola oil is extracted by slightly heating the crushed canola seeds dissolved in the hexane solvent or by cold press method [4]. Finally, it is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation.
Because of its light flavor, high smoke point, and smooth texture, canola oil is one of the most versatile cooking oils. You can use it in a number of dishes and cooking methods, like: As a cooking oil for sauteing, stir-frying, grilling, and bakingIn salad dressings, sauces, and marinades.