Canola (Brassica napus L.) is an oilseed crop created via plant crossbreeding.
Scientists in Canada evolved an safe to eat version of the rapeseed plant, which — on its own — harbors poisonous compounds called erucic acid and glucosinolates. The name “canola” comes from “Canada” and “ola,” denoting oil.
although the canola plant appears equal to the rapeseed plant, it carries distinctive vitamins and its oil is safe for human intake.
Olive oil is best for health and for cooking also. Extra virgin olive oil contains a large number of monounsaturated fats and some polyunsaturated fatty acids; many studies have linked it to better heart health. Olive oil has a relatively lower smoke point compared to other oils, so it's best for low and medium-heat cooking.