“Canola oil is made from the rapeseed plant”

It is a common belief that canola oil is derived from the rapeseed plant, and this understanding is indeed accurate, though with a crucial distinction. The misconception often arises because the term "rapeseed" carries historical baggage, particularly regarding the oil's original culinary suitability. Early varieties of rapeseed produced an oil high in erucic acid, which was undesirable for human consumption due to potential health concerns, and glucosinolates, which gave the oil a bitter taste.

However, through extensive plant breeding efforts in Canada during the 1970s, scientists developed a new cultivar of the Brassica napus plant – the same species as traditional rapeseed – that was significantly lower in both erucic acid and glucosinolates. This new variety yielded an oil that was safe and palatable for human consumption. To differentiate this improved product from its less desirable predecessor, and to highlight its Canadian origin and beneficial properties, the name "canola" was coined. The name is a portmanteau, standing for "Canadian Oil Low Acid."

Therefore, while canola oil undeniably has its roots in the rapeseed plant, it is specifically made from this specially bred cultivar. The widespread belief that they are entirely separate entities stems from the deliberate rebranding and the historical issues associated with older rapeseed oils. This distinction was vital to introduce a safe and versatile cooking oil to the market, allowing consumers to understand that "canola" represented a significant improvement over what was previously known as rapeseed oil.