Time for an Oil Change

     Let's consider the oils available for use in the kitchen.  First, there is Olive Oil.  It is favored for use as a finishing oil and in salads.  It can also be used in baking and sauteing.  But it loses its flavor nuances when heated and is not recommended for deep frying due to its low smoke point, 375 degrees.  At that temperature the fat begins to smoke and the oil takes on an off flavor.

     Vegetable Oil refers to any edible oil made from a plant source and is quite often made from soybeans.  It has one of the highest smoke points at 450 degrees and is considered one of the best oils for frying.  It's pale yellow and mildly flavored and low in saturated fat.

     Canola Oil is derived from the canola plant and has the least saturated fat of any common cooking oil.  The word "canola" is derived from a contraction of Canadian and ola (meaning oil) and is a cash crop in western Canada.  Canola oil has a high heat tolerance, neutral taste and a light texture and contains heart-healthy Omega 6 & 3 fatty acids, making it an excellent choice for almost any culinary use.



     So the next time you are considering purchasing an imported oil, you need look no further than our neighbors to the north!