Difference Between Canola and Olive Oil

Canola vs Olive Oil

It is the endeavor of everyone to cook food in oil that is beneficial for health and provides fats that are essential for our bodies. There are all sorts of oils available in the market including a plethora of vegetable oils, but the two oils that are more popular because of their health benefits are canola oil and olive oil. In fact, olive oil is considered to be liquid gold in many cultures, though because of having a low smoking point, it is not suitable for recipes that require high heat. This is where canola oil comes handy having a higher smoke point. Both oils have a lot of differences, which is only natural as they come from different sources. This article attempts to highlight these differences for readers to use one that is better for their requirements.

Both canola as well as olive oil is full of monounsaturated fats that are considered to be good for our health. But, it is foolhardy to think of both oils being equally good for all of us as both have distinct features and different properties, implying we should choose depending upon doctor’s recommendations or after careful examination of the two oils.

Canola oil comes from canola plant, but is not rapeseed oil as many people think it to be. The oil is refined and genetically modified to lessen the amount of erucic acid that is considered to be harmful for human beings. Canola is so named as it is Canadian Oil, Low Acid. Especially bred rapeseed means the oil is good for human health as against common misconception that it is harmful for human consumption. Olive oil, on the other hand, comes from olive leaves that are crushed to produce oil. As described earlier, canola oil has a higher smoke point and also does not add any flavor to the food. On the other hand, olive oil has a lower smoke point meaning it cannot be used for deep frying. Canola oil also has a higher content of Omega 3 and 6 fats that are considered beneficial for our health. Olive oil adds a typical flavor to the foods made with them which is not liked by some. However, this flavor gets lost when food is made at high temperatures. One has to make sure though that the smoke point of olive oil is not reached in the process as it means the food will get burnt quickly.

Because of low smoke point, olive oil is ideal for salads, dressings and sautéing. It also tastes great with bread dipped in it. Olive oil is more expensive than canola oil, which is why one can use both with higher amounts of canola oil with a little flavor of olive oil to have the best of both worlds.