Cooking Oil - 946mL
Cooking Oil - 1.42L
Cooking Oil - 1.89L
Cooking Oil - 3L
Cooking Oil - 4L
Can Olive
salad oil - 1L
Deep Fry - 1.89L
Deep Fry - 17.3L


Classic Canola oil

Classic canola oil found in nearly every grocery store in the United States and Canada. It is a multi-purpose oil that contains about 61% monounsaturated fat, 32% polyunsaturated fats (11% ALA and 21% LA) and 7% saturated fat. A less saturated substitute for other vegetable oils, canola oil can be used whenever liquid oil is desired, including cooking oils, salad dressings, snacks and pan release spray.

Classic canola oil delivers great performance and has a high smoke point, 242°C (467.6 F) making it desirable for use in high temperature cooking. The oil can be used for sautéing, stir and deep frying, baking, fondue, marinades and vinaigrettes. It is also a great base for making flavored oils and can be substituted for solid fat in some baking recipes.

Why Canola Oil is Healthiest

  • Bit of knowledge about good and bad fatty acid

Fats and oils are made up of basic units called fatty acids. Fatty acids are the basic building blocks of fats, just as amino acids are the building blocks of protein.Each type of fat or oil is a mixture of different fatty acids.

Types of Fatty Acids:


Saturated fatty acid

It is bad fatty acid and found mainly in animal sources such as fat in meats, milk fat and butter. Two vegetable oils coconut and palm oil, are also highly saturated. It is solid at room temperature.Studies show an associated between increased intake of saturated fatty acids leads to increase LDL (bad cholesterol). Increase LDL, in turn, has been associated with increased risk of heart disease. Canola oil has the lowest level of saturated fat (7%) compared to all other oils on the market today.

Monounsaturated fatty acid

It is good fatty acid and found mainly in vegetable oils such as Canola, Olive and Peanut oils. It is liquid at room temperature. Studies indicate that monounsaturated fatty acid lowering LDL (Bad) cholesterol levels. Canola oil is high in monounsaturated fatty acid (61%)

Polyunsaturated fatty acid

It is good fatty acid and found mainly in vegetable oils such as Canola, Corn and Sunflower oils. It is liquid at room temperature. Studies indicate that polyunsaturated fatty acids have been associated with lowering LDL (bad) cholesterol. Canola oil contains moderate level (21%) of the polyunsaturated fatty acid.

In addition to above, there are other types of polyunsaturated fatty acid such as Alpha-Linolenic Acid (Omega-3 Fatty Acid). This fatty acid. Cannot be produced by the human body and therefore must be obtained in our daily diet. They are called essential fatty acids and are necessary for such functions as Cell-building and hormone-production, ALA or Alpha lionelic Fatty Acid is approved to prevents blockage of arteries and lowering risk of heart attack. Canola Oil contains the highest level of Alpha-Linolenic fatty acid or Omega-3 (11%).

Trans- Fatty Acids

It is called shortening or vegetable ghee

It is found in some processed foods too, when vegetable oils are processed into margarine's or shortening through hydrogenation. Hydrogenation is a process used in the production of some margarines and shortenings. Research suggests trans-fatty acids have similar effects as saturated fatty acids on raising LDL (bad) cholesterol levels in the blood. as a result, i will effect respiratory and causes death while sleeping.

Bit of Knowledge about good and bad cholesterol

" All vegetable oil by nature has no cholesterol "

Cholesterol made by the liver and it is white waxy substance needed in our body to produce hormones. The problem can arise if the level of cholesterol in the blood is too high, then it begins building up on the artery walls and narrow the vein for the free flow of blood. Therefore, the lack of the oxygen to brain cause the Strock and lack of the oxygen to the heart causes heart attack.

Good Cholesterol: High Density Lipoprotein (HDL) called good cholesterol. It will gathers up excess cholesterol in the blood and carries it back to the liver to be re reprocessed and excreted.

What is Relation between Fatty Acid and Cholesterol?

It is scientifically proven that the saturated fat (bad fatty acid) increases the level of LDL (bad cholesterol) in our blood. Therefore, consumption of oil with less saturated fat will result in lower level of LDL in our blood. In addition, it is proven that the unsaturated fat "mono/poly" will reduce the level of LDL (bad cholesterol) in our blood. Therefore consumption of oil with more unsaturated fat will result in lower level of LDL in our blood.

In the composition of different fatty acids, the best oil is the type with a lower percentage of saturated fat and the higher percentage of unsaturated fat. The above chart is prepared by Canola Council of Canada showing saturated fat (bad fatty acid) in Canola Oil is lowest (7%) and unsaturated fat "mono & poly" (good fatty acid) is highest in Canola Oil (93%).

Canola Oil

An ideal cooking and salad oil. A high quality vegetable oil with lowest saturated fat. Canada's most popular edible oil. It has excellent stability and shelf life. It has a high smoking point 242°C (468'F). It has more temperature, light and air tolerance than most vegetable oils. Canola oil is a highly preferable oil because it is light, clear and does not have a distinctive flavor. Canola oil doesn't transfer food flavours. It can be used repeatedly without transfer food flavours from one food to another provided that (strain oil before using it again).

Canola oil remains free running from the container when stored in the refrigerator; therefore it allows you to preserve the quality of your salad dressing for a long time.

Canola oil doesn't separate from other ingredients of salad dressing. Canola oil helps emulsify blending ingredients, making it ideal for salad dressings. You can lower the saturated fat content in your baking by replacing other fats with Canola oil. Canola oil can be used to grease cake pans and cookie sheets.

100% pure Canola oil contains no additives or preservatives. Rich source of Vitamin E. No cholesterol No sodium. Most health experts agree that a good salad and cooking oil is low in saturated fat, high in monounsaturated fat and a moderate level of polyunsaturated fat. As shown in the above chart, Canola vegetable oil has the most desirable combination of fats compared to other popular salad and cooking oils.



Both oils have the same low level of saturated fat and positive health attributes. The only difference between them is that higholeic canola oil, as its name suggests, contains more oleic acid (a monounsaturated fat) and less polyunsaturated fats, namely alpha-linolenic acid (ALA) and linolenic acid (LA). This fat profile makes high-oleic canola oil more stable, allowing for greater heat tolerance and longer shelf life.

High-oleic canola oil, and in some culinary applications classic canola oil, is a great replacement for partially hydrogenated classic canola oil, is a great replacement for partially hydrogenated (PH) oils used in food products and food service, which account for about 80 percent of trans fat is artificially formed when liquid vegetable oils are turned into solid fat using a process called partial hydrogenation, hence, the term partially hydrogenated oils.

Why is trans-fat bad? Just like saturated fat, trans fat increases LDL levels or bad cholesterol in the blood. Unlike saturated fat, trans fat can also decrease the HDL levels or good cholesterol – both of which increases the risk of heart disease.

April 13, 2006, issue of the New England Journal of Medicine included a review of the scientific evidence about trans fat in the American diet. The authors concluded that heart disease risk could be reduced if PH oils are replace by trans-free oils with healthy profiles. They said that “complete or near avoidance of trans fats… would be prudent to minimize health risks” and ”alternative [to PH oils] should be low in both trans and saturated fats“. That said, canola oil is the ideal substitute for PH oils because it is both trans fat free and low in saturated fat.

When should Can Oil HiLo be used instead of Classic Canola Oil? When greater performance and higher heat tolerance is desired in a commercial kitchen, high-oleic canola oil is a better choice. It allows for extended fry life and cost efficiencies. As a result, high-oleic canola oil is becoming a popular choice for U.S and Canadian restaurants and food service operations, including universities, state affairs, resorts and supermarket delis, as they strive to eliminate artificial trans fat from their menus.


Studies have confirmed the health benefits of the Mediterranean diet, which cuts the risk of heart disease. The nutritional benefits probably come from a variety of sources, but the generous use of olive oil has also drawn a lot of attention.

“Olive oil, regardless of type, is high in monounsaturated fatty acids, containing about 75% by volume. When substituted for saturated fat, monounsaturated fats help lower your "bad" LDL cholesterol. The antioxidant and anti-inflammatory properties of olive oil add benefits beyond cholesterol lowering”.

— William Kormos, M.D.
Editor in Chief, Harvard

The Mediterranean diet is rich in healthy fats, including monounsaturated fat in olives and polyunsaturated fats (including omega-3 fatty acids) in nuts. It also features many foods with plant-based compounds called polyphenols. Together, these substances help quell oxidation and inflammation, which harm blood vessels and the brain. This may explain why the Mediterranean diet seems to prevent both heart disease and age-related cognitive problems, says Dr. Okereke. Not all olive oils are created equal. The new findings are consistent with earlier studies showing that people who closely follow a Mediterranean diet are more likely to maintain their memory and thinking skills over time. Still, it's worth keeping a few caveats in mind. This study included only 6% of all the PREDIMED participants, and a quarter of them never took the second round of tests. Also, the trial wasn't designed to look at brain health. So while the findings warrant further study, there's no downside to eating olive oil, nuts, or a full Mediterranean diet.

Canada’s advanced technology provides better fatty acid profile innovated by scientist to have even better monounsaturated fat which has more health benefit. Can olive is a unique blend of the finest extra virgin olive oil and 100% pure first press canola oil with monounsaturated fat.

Monounsaturated fatty acid in Can Olive.

It is good fatty acid and found mainly in vegetable oils such as Canola, Olive and Peanut oils. It is liquid at room temperature. Studies indicate that monounsaturated fatty acid lowering LDL (Bad) cholesterol levels. Can Olive has 82% monounsaturated fatty acid.