Oil is not just a thing in cooking. Hundreds of types of oil are present on the earth.
From cooking to cleaning, oil is mandatory. So it is primary to the difference and production procedures of each oil we are using daily.
The oil is the one that makes the fry tasty and makes us cool by applying it to our bodies.
Key Takeaways
- Olive oil derives from olives, offering a distinct flavour, while canola oil comes from rapeseed, providing a neutral taste.
- Olive oil boasts a higher content of monounsaturated fats, promoting heart health, whereas canola oil contains more omega-3 fatty acids, supporting brain function.
- Olive oil has a low smoke point, making it ideal for low-heat cooking, whereas canola oil is suitable for high-heat cooking.
Olive Oil vs Canola Oil
Olive oil is an oil extracted from the fruit of the olive tree. It is high in monounsaturated and polyunsaturated fats and has a distinctive fruity flavour. Olive oil is said to be a healthy oil. Canola oil is a type of oil made from rapeseed. It is low in saturated fats and high in unsaturated fats.
The fruit Olea europaea from the family Oleaceae is the major resource for olive oil. The olive is obtained by pressing the olives and extracting the oil from them.
Olive oil is mainly used for frying and salad making. In the production of cosmetics, pharmaceuticals, and soaps, olive oil is used as raw material.
Some religions also use olive oil for various purposes. For traditional oil lamps, oil is used as fuel.
In Mediterranean cuisine, olive oil is one of the core plants. Most of the olive trees are present in the Mediterranean basin.
Canola oil is extracted from rapeseed. Canola oil is a highly unsaturated and healthy oil.
Canola oil has a high amount of omega-3 acid and alpha acids. It helps in your diet maintenance.
It protects your heart from various heart diseases. Heart patients are recommended to use canola oil in their diet. The usage of canola oil may reduce the risk of heart problems.
Comparison Table
| Parameters of compariosn | Olive oil | Canola oil |
|---|---|---|
| Aroma | Olive oil has less aroma | Canola oil has more aroma |
| Flavors | Olive oil needs to add extra flavors | Canola oil does not need to add extra flavors |
| Smoke point | The smoke point of olive oil is 375° F | The smoke point of canola oil is 457° F |
| Color | Light yellow to green | Light yellow |
| Consumer perception | Olive oil suggested by 62% of people | Canola oil suggested by 38%of people |
What is Olive Oil?
Since the 8th century, olive trees have been grown in the Mediterranean. Spain does half of the global olive production, and the remaining half of production of olive oil is in Italy, Tunisia, Greece, and Turkey.
Greece stood first place in the consumption of olive oil and followed by Italy and Spain. Depending on the cultivar, the composition of the olive oil varies.
Olive oil has 83% of oleic acid, 21% of linoleic acid, and 20% of palmitic acid. In Mediterranean cuisine, olive oil has a special place and a common ingredient.
In ancient Greek and Roman cuisine, olive oil has a separate place. In the 8th millennium, Neolithic people are the first to pick olive leaves and extract the oil. Not only in food but Olive oil is also used for various purposes.
Ancient Greeks used olive oil for gymnasia. In the 7th century, there was a wide usage of olive oil for skin care in Hellenic city-states.
Olive oil is also used for birth control in ancient days. By crushing the olive fruit, the production of olive oil begins.
The paste from the crushing is allowed to agglomerate. After that, it slowly separate,s and a process called centrifugation is done.
A solid substance called pomace is mixed with the oil. The acidity amount in the oil is measured before usage.
The acidity can be measured by hydrolysis. The acidic range in olive oil is increased by the phenolic acids, which produce aroma and flavour.
What is Canola Oil?
Rapeseed is the raw material for making canola oil. It is a vegetable oil used in cooking.
The amount of erucic acid is low in rapeseed. But colza oil has more amount of erucic acid.
Rapeseed belongs to the family Brassicaceae. Many cultivators produce edible seeds for canola oil production.
Seeds of the genus Brassica is the definition of canola. In canola oil, only 2 % of erucic acid is present in the fatty acids.
Canola oil is also used for biodiesel purposes. Rapeseed comes from the Latin word rapum which means turnip.
Seeds like mustard, cabbage, and turnip are related to rapeseeds. In the 13th century, people in North Europe used rapeseed oil lamps.
Only in 1957, rapeseeds were first sold in the market. It has a greenish color and distinctive taste, making it unique.
The chlorophyll presence is the reason for the greenish color. The rapeseed association in Canada made the trademark for canola oil.
Canola oil has wide varieties by genetic modification. Each variety has a separate name, and that name denotes the genetic modifications.
Genetically modified seeds are different from natural seeds. In 1995, a genetically modified seed resistant to herbicides, was introduced.
The 26%of canola produced worldwide is genetically modified, remaining are natural seeds.
| # | Preview | Product | |
|---|---|---|---|
| 1 |
|
Crisco Pure Canola Oil, 64 Fluid Ounce | Check Price on Amazon |
| 2 |
|
Amazon Brand - Happy Belly Canola Oil, 48 fl oz (Pack of 1) | Check Price on Amazon |
Main Differences Between Olive Oil and Canola Oil
- Olive oil is made from the olives that grow from olive trees, whereas canola oil is made from rapeseeds.
- A tablespoon of olive oil has 119 calories, and a tablespoon of canola oil has 124 calories.
- The total fat in olive oil is 13.5g, and the total fat in canola oil is 14g per tablespoon.
- Olive oil is expensive when compared to canola oil.
- The smoke point of olive is 375° F, and the smoke point of canola oil is 457° F.
- https://www.nature.com/articles/s41430-019-0549-z?fbclid=IwAR04be9u5pONvKPFfavJJIjDSMmpjhN-Nep7PLFRruRgvUAO5pKonWCsjVk
- https://www.tandfonline.com/doi/abs/10.1080/07315724.1995.10718554
Last Updated : 11 June, 2023
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Sandeep Bhandari holds a Bachelor of Engineering in Computers from Thapar University (2006). He has 20 years of experience in the technology field. He has a keen interest in various technical fields, including database systems, computer networks, and programming. You can read more about him on his bio page.
Both olive oil and canola oil play crucial roles in health and cuisine. Olive oil has a richer flavor and boasts a higher content of monounsaturated fats, while canola oil is better for high-heat cooking due to its higher smoke point.
The health benefits of both olive oil and canola oil make them essential elements of a balanced diet. Considering these oils’ uses and origins provides a deeper understanding of the culinary world.
The genetic modification of canola oil is a fascinating aspect to consider. The different varieties and their specific genetic modifications are an essential part of the industry.
The historical use of olive oil for various purposes and the early cultivation of olive trees are fascinating aspects of its rich history. The cultural and economic significance of these oils should not be overlooked.
It’s essential to recognize the cultural and religious significance of olive oil, along with its culinary uses. Canola oil’s modern production and genetic modification add another layer of complexity to this comparison.
It’s fascinating to see the different origins and uses of both olive oil and canola oil. The history behind olive oil is particularly interesting, dating back to ancient times. It’s amazing to see how these oils have stood the test of time.
The geographical differences in olive oil and canola oil production are remarkable. The impact of regional climate and terroir on the quality and flavor of the oils is truly fascinating.
Understanding the nutritional profiles of olive oil and canola oil is crucial for individuals looking to make informed dietary choices. These comments provide valuable insight into their differences.