Canola & Olive

Canola oil is made from rapeseed, a plant in the mustard family. Olive oil comes from the fruit of olive trees. Both are pressed from the respective plant parts to extract their oils, which are then often refined for use in food.

These oils are primarily used as cooking oils and as ingredients in dressings, sauces, and marinades. They provide a smooth texture and can help blend oil and water-based ingredients in some food products.

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. Regulatory bodies like EFSA have evaluated vegetable oils. Research suggests that diets rich in monounsaturated fats, like those found in olive oil, may be associated with a reduced risk of heart disease, but evidence is mixed on specific long-term health outcomes.