Overview
Canola oil is a vegetable oil pressed from the seeds of a specific cultivar of rapeseed (Brassica napus) bred to contain low levels of erucic acid. It is neutral in flavor, light in color, and has a high smoke point, making it one of the most widely used cooking oils in North America. The majority of canola grown in North America is genetically modified for herbicide resistance, though non-GMO and organic varieties are available.
Origin and history
Rapeseed has been cultivated for thousands of years, with evidence of use in India as early as 2000 BCE and in Europe by the 13th century for lamp oil [1]. Traditional rapeseed oil contained high levels of erucic acid, which was linked to health concerns in animal studies. In the 1960s and 1970s, Canadian plant breeders used traditional crossbreeding to develop a low-erucic-acid variety. The term “canola” was trademarked in 1978 by the Canola Council of Canada, derived from “Canadian oil, low acid” [1]. The crop is now grown primarily in Canada, the United States, Australia, and parts of Europe.
Varieties and aliases
- Canola oil (trademarked name for low-erucic-acid rapeseed oil)
- Rapeseed oil (general term for oil from Brassica napus or Brassica rapa; may refer to high-erucic-acid industrial oil)
- Vegetable oil (when sold as a generic blend, canola is often the primary component)
- Colza oil (European term for rapeseed oil; historically high-erucic-acid, though modern European rapeseed oil is predominantly low-erucic-acid)
Culinary uses
Canola oil is used for frying, sautéing, baking, and salad dressings due to its neutral flavor and smoke point of approximately 400°F (204°C) [2]. It is a common ingredient in margarine, mayonnaise, and commercial baked goods. The oil is high in monounsaturated fat and contains omega-3 fatty acids, which has contributed to its marketing as a “heart-healthy” cooking oil. It is also used as a base for marinades and as a non-stick coating for pans.
Cross-cuisine context
Canola oil has no direct analogue in traditional Mexican cuisine, where lard, corn oil, and avocado oil are more historically rooted. In contemporary Mexican cooking, canola oil is sometimes used as a neutral substitute for corn oil in frying or as a replacement for lard in lighter preparations. In other LA-relevant cuisines, canola oil is a modern, industrial oil that can serve as a neutral substitute for more traditional oils, but it does not have a documented traditional role in any of the platform’s core cuisines.
Notes for cooks
- Canola oil can be substituted with vegetable oil, grapeseed oil, or sunflower oil in most recipes. For high-heat frying, avocado oil has a higher smoke point.
- Store in a cool, dark place. Canola oil has a shelf life of about one year unopened; once opened, use within six months.
- Most commercial canola oil is extracted using hexane and refined; much of the North American crop is genetically modified. Look for cold-pressed or expeller-pressed and non-GMO labels if these are concerns.