Canola oil is derived from the seeds of the canola plant, a type of rapeseed that has been selectively bred to reduce harmful compounds like erucic acid. The oil is extracted through a process that typically involves heating and refining, which can include bleaching and deodorizing to achieve a neutral flavor and color (Healthline). This makes canola oil a versatile ingredient that can be used in a variety of cooking applications.

In terms of nutrition, canola oil is primarily composed of unsaturated fats, making it a heart-healthy option. A tablespoon (15 ml) of canola oil contains:

Calories: 124
Total Fat: 14 grams
Saturated Fat: 1 gram (7%)
Monounsaturated Fat: 8.8 grams (64%)
Polyunsaturated Fat: 3.9 grams (28%)
Vitamin E: 16% of the Recommended Daily Intake (RDI)
Vitamin K: 8% of the RDI (Healthline).

While canola oil is low in saturated fat and high in omega-3 fatty acids, it is also high in omega-6 fatty acids, which can promote inflammation if consumed in excess (Well+Good).

Olive oil, on the other hand, is made from the fruit of the olive tree and is typically produced through mechanical pressing methods, especially for extra virgin olive oil (EVOO). This process preserves the oil’s natural antioxidants and polyphenols, contributing to its health benefits (Olive Wellness Institute).

Olive oil is rich in monounsaturated fats, which are beneficial for heart health. A tablespoon (15 ml) of olive oil contains:

Calories: 124
Total Fat: 14 grams
Saturated Fat: 2 grams (14%)
Monounsaturated Fat: 10 grams (73%)
Polyunsaturated Fat: 1.5 grams (11%)
Vitamin E: 13% of the RDI
Vitamin K: 7% of the RDI (Healthline).

EVOO is particularly noted for its high levels of antioxidants, such as oleocanthal and oleuropein, which have anti-inflammatory properties and may reduce the risk of chronic diseases (EXAU Olive Oil).

Heart Health: Canola oil is known to help lower cholesterol levels due to its phytosterol content (Well+Good).
Omega-3 Fatty Acids: It contains beneficial omega-3 fatty acids, which are important for heart and brain health.

Anti-inflammatory Properties: Olive oil is rich in antioxidants that combat inflammation and may lower the risk of chronic diseases such as heart disease and diabetes (Well+Good).
Heart Health: Regular consumption of olive oil is linked to a reduced risk of cardiovascular disease and improved cholesterol levels (Healthline).
Cognitive Benefits: Some studies suggest that olive oil may also support brain health and memory (Well+Good).

Canola oil is favored for high-heat cooking methods due to its high smoke point of around 460°F (238°C). It is often used for frying, baking, and sautéing because of its neutral flavor (Healthline).

While olive oil can also be used for cooking, it is particularly well-suited for drizzling over dishes, salad dressings, and low to medium-heat cooking. Extra virgin olive oil has a smoke point ranging from 350°F to 470°F (EXAU Olive Oil), making it versatile but better suited for moderate heat to preserve its flavor and health benefits.

In the debate of canola oil vs olive oil, both oils have their unique advantages. Canola oil is a good choice for high-heat cooking and has heart-healthy properties, but it is often highly refined and may contain omega-6 fatty acids that can promote inflammation if consumed in excess. Olive oil, particularly extra virgin olive oil, is rich in antioxidants, has anti-inflammatory benefits, and is generally considered healthier due to its unrefined nature.

Ultimately, the choice between canola oil and olive oil may depend on your specific cooking needs and health goals. For everyday cooking, having both oils on hand can provide versatility while allowing you to enjoy the health benefits of each.