Canola Oil

• Use canola oil for high-heat cooking methods like frying and sautéing because of its high smoke point, preventing the oil from breaking down and imparting undesirable flavors to your food.
• Create light and delicate salad dressings with canola oil by whisking it with vinegar, herbs, and spices, allowing the other flavors to be the focus without the oil overpowering them.
• Bake moist and tender cakes and muffins using canola oil as a substitute for butter or other fats, offering a healthier option with a subtle flavor profile that won't alter the taste of your baked goods.
• Make homemade mayonnaise with canola oil, resulting in a smooth and creamy emulsion that is lighter in flavor than mayonnaise made with olive oil, perfect for sandwiches and dips.
• Use canola oil to grease baking pans and prevent sticking, ensuring your cookies, cakes, and breads release easily without adding any unwanted flavors to the final product.
• Marinade meats and vegetables with canola oil, combining it with herbs, spices, and acids to tenderize and infuse them with flavor, creating a delicious and well-balanced dish.

• May support heart health due to its high monounsaturated fat content.
• Source of omega-3 and omega-6 fatty acids, essential for overall wellness.
• Can help improve cholesterol levels when used in place of saturated fats.
• Provides vitamin E, an antioxidant that helps protect cells from damage.
• Relatively low in saturated fat compared to other cooking oils, promoting a healthier diet.

Store canola oil in a cool, dark place away from direct sunlight and heat. A pantry or cupboard is ideal. Ensure the bottle is tightly sealed after each use to prevent oxidation and rancidity. Canola oil does not need to be refrigerated, but keeping it in a slightly cooler environment can help extend its shelf life. Properly stored, canola oil can last for up to a year.