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Canola Oil
A pale cooking oil pressed from canola seed. Canola is a rapeseed bred so the oil is low in erucic acid. The seed is crushed and the oil is refined for the bottle.
Origin
Developed in Canada from Brassica napus and Brassica rapa, and now grown in cool farming regions worldwide.
Flavour
Almost none when the oil is refined, which is why it disappears into other flavours.
How to use it
Fry, roast, bake, or dress with it wherever a recipe wants a neutral oil.
Storage
Keep the bottle sealed, cool, and out of the light.
Recipes using it
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