On Sep 7, 2:32*pm, A Moose In Love > wrote:
> On Sep 7, 2:10*pm, EJ Willson > wrote:
>
> > Bert Hyman wrote:
> > > The local PBS station has been running "New Scandinavian Cooking"
> > > (http://www.scandcook.com/) which I watch more for the scenery than the
> > > recipes, but at least one of the presenters (Claus Meyer) waxes euphoric
> > > over rapeseed oil.
>
> > > Is there a difference between the rapeseed oil he's using and the canola
> > > oil I buy in my supermarket? Is this high-test European variety sold in the
> > > US? I haven't noticed it where I shop.
>
> > As I recall it Canola is merely rapeseed oil. IIRC Canola stands for
> > Canadian Oil, Low Acid.
>
> i think it's some type of genetically modified oil derived from
> rapeseed oil.
> yes it is: *http://en.wikipedia.org/wiki/Canola
> I wouldn't use it. *Olive oil is cheap (when purchased on sale).

You can't fry things in olive oil at as high a temperature as you can
canola oil. And olive oil has a distinctive taste which canola oil
does not. That's why people use canola for some things and not olive.

N.