The Following: Organic Expeller Pressed Canola Oil

Canola oil is a vegetable oil made from the seeds of the canola plant. The term 'canola' was developed to distinguish the low-erucic acid rapeseed varieties from older types that contained higher levels of erucic acid. 'Expeller pressed' means the oil was extracted using mechanical pressure rather than chemical solvents.

Manufacturers add canola oil to foods as a source of fat, contributing to texture, flavor, and mouthfeel. It is often used in baked goods like breads, rolls, muffins, and pastries, as well as in salad dressings and cooking oils.

Canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. Regulatory bodies like EFSA have evaluated canola oil. While generally considered healthy, some people prefer expeller-pressed versions over those extracted with solvents.