Canola And Extra Virgin Olive Oils

Canola oil is made from rapeseed, a plant in the mustard family. The seeds are crushed to extract the oil, which is then refined. Extra virgin olive oil is made from pressing olives, a fruit native to the Mediterranean region.

These oils are used as cooking oils and as ingredients in salad dressings, sauces, and baked goods. They provide moisture, flavor, and a desirable mouthfeel in foods.

Both canola oil and olive oil are widely used in the U.S. food supply and are generally recognized as safe (GRAS) by the FDA. They are sources of monounsaturated and polyunsaturated fats, which are considered healthy fats. Regulatory bodies like EFSA have evaluated fats and oils, and research suggests that diets rich in monounsaturated fats may be associated with improved heart health.