Canola Oil

Derived from rapeseed, canola (colza) oil is prized for its perfect nutritional ratio of Omega-3 to Omega-6 fatty acids. However, its richness in Omega-3 makes it extremely fragile to thermal oxidation: heated in a pan, it quickly develops unappetizing fishy odors (oxidation of linolenic acid). Its gastronomic use is therefore strictly reserved for cold seasonings. It brings a subtle note of raw, vegetal hazelnut, binding winter vinaigrettes and bitter salads with great softness.