Canola & Olive Oil

Canola oil is made from rapeseed plants, which have been bred to have low levels of erucic acid. Olive oil comes from the fruit of olive trees. Both are extracted from their plant sources, often through pressing or solvent extraction, and then refined.

These oils are used as cooking oils and as ingredients in dressings, marinades, and baked goods. They provide moisture, texture, and flavor. Manufacturers use them to improve mouthfeel and carry fat-soluble flavors.

Canola oil and olive oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of monounsaturated and polyunsaturated fats, which are considered healthy fats. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have reviewed the health effects of dietary fats, including those found in these oils. Evidence suggests that replacing saturated fats with unsaturated fats may have benefits for heart health.