Canola Oil

Canola oil is a light, neutral-tasting vegetable oil derived from specially bred varieties of the rapeseed plant (Brassica napus). Originally developed in Canada in the 1970s through traditional crossbreeding techniques, "canola" stands for Canadian Oil, Low Acid—highlighting its low erucic acid content and safety for human consumption.

Renowned for its heart-friendly fat profile, canola oil is one of the lowest in saturated fat among cooking oils, and rich in monounsaturated fats and omega-3 fatty acids (alpha-linolenic acid or ALA). It is widely used in cooking, frying, baking, salad dressings, and food manufacturing.

Canola oil's high smoke point, neutral flavor, and light consistency make it ideal for both home and industrial kitchens. It is especially popular in restaurants and foodservice operations looking for a health-conscious frying solution with excellent stability and shelf life.