I’ve always associated Olive Oil with “best oil to use”; recently I was browsing www.nutritiondata.com, which lists off the various fatty acid configurations in each food type.
So in a tbsp serving (13g), Olive oil has:
1.4g Poly-Unsat [0.1g ALA (omega-3)]
Whereas Canola oil has:
4.1g Poly-Unsat [1.3g ALA (omega-3)]
(For comparison, Flaxseed Oil is:
8.9g Poly-Unsat [7g ALA (omega-3)]
So why does Olive oil get all the love around here instead of canola?
It seems like, except for high temperature cooking, Canola oil would pretty much rock. Good balance of mono and poly unsaturates, some omega-3s, and it’s cheap too!