Canola Oil is Cleverly Re-Branded Rapeseed Oil.
Canola Oil
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Canola Oil is one of the newest oils on the market! Only arriving in the U.S. in the mid-1980's when Canadian food oil producers. Canola Oil was cleverly trademarked with a more appealing name (based on the words “Canada Oil," (Low Acid) for "Rapeseed Oil" (Brassica Napus).


Canola Oil is available at most local farmer's markets and grocery stores.


Refined Canola Oil is useful for High Heat with a Smoke Point of 468° F (242° C), a Melt Point of 14° F (-10° C), a Flash Point of 600° F (315° C) and a Fire Point of 700° F (371° C). Refined Canola Oil is used for deep frying, baking and salad dressings.

Unrefined Canola Oil is useful for Low Heat with a Smoke Point of 225° F (117° C), a Melt Point of 14° F (-10° C), a Flash Point of 600° F (315° C) and a Fire Point of 700° F (371° C). 

Semi-Refined Canola Oil is useful for Medium Heat with a Smoke Point of 350° F (177° C), a Melt Point of 14° F (-10° C), a Flash Point of 600° F (315° C) and a Fire Point of 700° F (371° C). Semi-Refined Canola Oil is used for baking, sautéing and stir-frying.


When purchasing Canola Oil, check these items first.

1. Best by Date. Look at the bottles "Best Buy Date." Most Canola Oils should have a shelf life of at least 2 years. How far away is the expiration of that period on the bottle you are considering? Better products may even have a "Date of Harvest." Do the math and find the freshest bottle.

2. Country of Origin.  Does the bottle have a tag naming the mill and country where the product was grown? Proud manufacturers trumpet their credentials. Less proud manufacturers play games. By the way, "Packed in Italy" or "Bottled in Italy" may not mean that the olives were grown in Italy, or that they were pressed in Italy. It only means that the bottles were filled there.

3. Acidity. Look at the nutrition label and seek out brands with the lowest amount of acid.

4. Dark Bottle. Most Oils that we have seen come in a clear glass bottle to show off the lighter color of the oil. Darker glass would be better because these light oils are still subject to being broken down by the sun or light in general. Dark glass helps prevent the problem.


Oxygen, heat, light and time cause Canola Oil to Oxidize and become Rancid. Oils should be tightly capped and kept in a cool dark place. Monounsaturated Oils are less susceptible to going rancid than Polyunsaturated Oils, due to temperature. Light is still a risk though, so dark colored bottles are helpful in protecting the Canola Oil from light which will cause them to break down.

If you do refrigerate your Canola Oil, it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form. Canola Oil should keep 6 months to 1 year in the refrigerator.

If over time, your oil gets “sticky” or has off flavors dispose of it. It has gone bad.

Culinary Uses

Canola Oil with its light golden color and taste, is a good choice for “light” tasting room temperature applications like Mayonnaise or Salad Dressing but may need to be monitored for higher heat applications with starches like French Fries. Like Soybean Oil, Canola Oil can take on a “metallic” or “fishy” taste when frying some foods.

Portion Size

Allow 1-2 t of Canola Oil per recipe.

Nutritional Value USDA
Amount Per 100g
Calories 884
%Daily Value*
Total Fat 100g
Saturated Fat 7g
Polyunsaturated Fat 28g
Monounsaturated Fat 63g
Cholesterol 0mg
Sodium 0mg
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Canola Oil is a light, golden-colored, monounsaturated oil that is available in refined, unrefined and semi-refined product. All types are 6% Saturated Fat, 62% Monounsaturated Fat, and 32% Polyunsaturated Fat.

Gluten Free


Low Fat


Low Calorie