How to choose the best quality canola oil

There is a popular saying in Australia that ‘oils ain’t oils!’ This means that not all oils are created equal, and this is especially true when it comes to canola oil. Here are some tips to help you make an informed choice when selecting a healthy canola oil for your business or family.

Check if your oil is made from GMO or non-GMO canola.

The majority of canola crops grown around the world are genetically modified (GMO) which, according to the World Health Organisation, means that their genetic material (DNA) has been altered artificially to achieve a desired characteristic, like resistance to herbicides.

A non-GMO product is created without any genetic engineering. AusiChef canola oils are produced from 100% certified non-GMO canola that has been grown and harvested under strict environmental conditions and production standards, right here in Australia.

Choose cold-pressed ‘extra-virgin’ or expeller-pressed canola oil.

Canola oil is made by extracting the oil out of the seeds of the canola plant. How it is extracted and refined has a big influence on the flavour and health benefits of canola oil.

Cold-pressed or ‘virgin’ canola oil is produced without using heat or chemicals – the oil is simply pressed out of the seeds, retaining maximum flavour and health benefits, contains twice the amount of healthy Omega 3 and Omega 6 and is an excellent natural source of Vitamin E.

Expeller-pressed canola oil is produced by physically crushing the seeds in a press, rather than using chemical solvents. This retains the high level of healthy unsaturated fats and omega oils naturally found in canola seeds.

AusiChef only produces cold-pressed and expeller-pressed non-GMO 100% canola oils.

Avoid solvent expelled oils.

We do not use chemical solvents in any of our premium products, but the majority of commercially available canola oils are ‘solvent expelled’. This means the oil is extracted from the seeds using chemical solvents and high heat which can affect the stability of the oil’s molecules, turn it rancid, destroy the omega-3s in it, and can even create trans fats. Microscopic portions of these solvents can theoretically remain in the oil after processing.

Don’t be fooled by imitations!.

Sometimes oil labelled as ‘canola’ may actually have been adulterated or blended with other vegetable oils such as sunflower, soybean, and peanut oils. Read labels carefully, and always choose a 100% non-GMO canola oil, like AusiChef’s range of premium oils.

AusiChef. You will not find a finer quality canola oil in the world.