oil, canola

Canola oil (LEAR — Low Erucic Acid Rapeseed) is derived from Brassica napus and B. rapa varieties bred in the 1970s specifically for food use — the name comes from "Canada oil, low acid." The earlier erucic-acid-rich rapeseed was limited for food use, but canola has a favorable fatty acid composition: approximately 61% oleic acid (monounsaturated), 21% linoleic acid (omega-6), and 11% alpha-linolenic acid (omega-3) — a better omega-6:omega-3 ratio than most common cooking oils. Flavor is essentially neutral when fresh, with a very slight Brassica-family grassiness that is almost imperceptible. Canola deteriorates and develops off-flavors faster than more saturated oils — store in a cool, dark location. Its neutrality makes it the correct choice for preparations where oil is functional but its flavor would compete: deep frying, making mayonnaise where a true neutral flavor is desired, or in baked goods where a defined fat flavor would intrude.