Everybody strives to cook food in oil that is both healthy and provides essential fats for our bodies. Among the many oils available in the market, canola oil and olive oil are popular due to their health benefits. Olive oil is highly regarded in many cultures, but its low smoking point makes it unsuitable for recipes requiring high heat. Canola oil, with a higher smoke point, is more versatile in this regard. It is important to note that both oils have differences, as they come from different sources.
Key Takeaways
- Canola oil has a higher smoke point and can be used for both frying and baking, while olive oil’s low smoke point makes it ideal for salads, dressings, and sautéing.
- Canola oil contains higher proportions of Omega 3 and 6 fats compared to olive oil.
- Olive oil adds its own flavor to food, whereas canola oil is more bland and does not impact the taste of dishes.
Canola oil is derived from the canola plant and is not rapeseed oil, as some may believe. The oil is refined and genetically modified to reduce the amount of erucic acid, which is harmful to humans. Canola, or Canadian Oil, Low Acid, is a specially bred rapeseed that is safe for human consumption. Olive oil, on the other hand, is produced by crushing olive leaves.
As mentioned earlier, canola oil’s higher smoke point means it does not add any flavor to the food, while olive oil imparts a distinctive taste that may not be appreciated by everyone. However, this flavor dissipates when cooked at high temperatures. It is essential to ensure that the smoke point of olive oil is not reached, as this would result in the food burning quickly.
Olive oil is more expensive than canola oil, so using both in combination—mostly canola oil with a touch of olive oil for flavor—offers the best of both worlds.
