Canola oil is a vegetable oil derived from the seeds of the canola plant, a type of rapeseed. It is known for its high smoke point, making it suitable for high-heat cooking methods such as frying and searing. Canola oil has a neutral flavor, which means it won’t alter the taste of your food, making it a versatile choice in the kitchen.

Olive oil, particularly extra virgin olive oil (EVOO), is made from the pressed fruit of olive trees. It is celebrated for its rich flavor and health benefits, including antioxidants and healthy fats. However, olive oil has a lower smoke point (between 325°F and 375°F) compared to canola oil, which raises questions about its suitability for high-heat cooking methods like searing.

The smoke point of an oil is the temperature at which it begins to smoke and break down, producing harmful compounds and off-flavors.

Canola Oil: Typically has a smoke point of around 400°F (204°C), making it ideal for searing meats and other high-heat cooking methods.
Olive Oil: Extra virgin olive oil has a lower smoke point, but studies indicate that it can remain stable at high temperatures. Research has shown that olive oil can be more stable than some seed oils when heated, retaining its nutritional properties better than expected under high heat conditions (Serious Eats).

While some believe that cooking with olive oil at high temperatures is unhealthy, recent studies suggest that this is not as problematic as once thought. There is no substantial evidence that heating olive oil produces more harmful compounds than other oils used for high-heat cooking (Serious Eats). In fact, olive oil may even offer health benefits, such as improved insulin response, when used in cooking.

Canola oil’s neutral flavor makes it an excellent choice for recipes where you don’t want the oil to influence the dish's overall taste. It allows the primary ingredients to shine without interference, making it suitable for a wide range of dishes, especially when searing meats.

Olive oil imparts a distinct flavor to dishes, which can enhance the overall taste, especially in Mediterranean cuisine. When searing meats, olive oil can contribute a rich, savory flavor. Taste tests have shown that while searing with olive oil may slightly alter the flavor of the dish, it is often subtle enough not to overpower the main ingredients (Serious Eats).

When searing meats, both canola oil and olive oil can be used effectively, but your choice may depend on the desired flavor profile:

Canola Oil: Ideal for those who prefer a neutral taste or are cooking at very high temperatures.
Olive Oil: Suitable for adding flavor, especially in dishes where the oil’s taste can complement the other ingredients. It works well in richer dishes where the flavor of the oil can blend seamlessly with sauces (Serious Eats).

For methods like frying or roasting, canola oil is often preferred due to its high smoke point. However, olive oil can be used for lower-heat cooking and as a finishing oil to enhance flavor.

In the debate of canola oil vs. olive oil for searing, both oils have their merits. Canola oil is a reliable choice for high-heat cooking due to its high smoke point and neutral flavor, while olive oil offers a rich flavor and health benefits that can enhance certain dishes. Ultimately, your choice should depend on the specific recipe and your personal taste preferences. Whether you opt for canola oil or olive oil, understanding their properties will help you create delicious meals with confidence.