Canola oil is derived from the seeds of the canola plant, which is a type of rapeseed. The name "canola" is a combination of "Canadian" and "ola," which means oil. It is low in saturated fat and high in heart-healthy monounsaturated fats, making it a popular choice for health-conscious consumers.

1. Cleaning the Seeds

The first step in the canola oil production process involves cleaning the seeds. This is crucial to remove any impurities such as weed seeds, stems, and pods that may have been harvested along with the canola seeds. Proper cleaning ensures that the oil produced is of high quality.

2. Heating and Flaking

Once the seeds are cleaned, they are heated and flaked. Heating the seeds slightly helps to prevent shattering during the subsequent steps. The seeds are then passed through rollers to rupture their cell walls and create flakes of uniform thickness. This process maximizes the oil yield during extraction.

3. Cooking the Flakes

The flaked seeds undergo cooking in a series of heating drums or stack-type cookers. This step serves multiple purposes: it ruptures more cells, optimizes the viscosity of the oil, and prepares the flakes for the extraction process. Cooking also helps to stabilize the quality of the oil by preventing the breakdown of sensitive components.

4. Pressing the Flakes

After cooking, the flakes are subjected to a pressing process using screw presses or expellers. This mild pressing removes most of the oil from the flakes while compressing the remaining material into a cake. The pressed cake can later be processed into canola meal, a high-protein animal feed.

5. Solvent Extraction

To extract the remaining oil, the presscake is treated with a solvent called hexane. The solvent percolates through the cake, dissolving nearly all of the remaining oil. After extraction, the hexane is separated from the oil and solids, allowing it to be reused in the process.

6. Refining the Oil

The crude canola oil obtained from pressing and solvent extraction undergoes further refining to enhance its color, flavor, and shelf life. This process includes removing impurities such as lipids, gums, and free fatty acids using water and organic acids. Additionally, the oil is filtered to eliminate color pigments and subjected to steam distillation to remove any unpleasant odors.

7. Packaging

Once refined, the canola oil is ready for packaging. It can be sold as cooking oil or further processed into a variety of consumer and commercial products.

While the traditional method of making canola oil is widely used, there are alternative methods that some producers employ:

Cold Pressing: In this method, the seeds are not heated during extraction, preserving more of the oil's natural flavor and nutrients. Cold-pressed canola oil has a stronger taste and aroma compared to refined oils.

Double Pressing: This technique involves pressing the seeds a second time without solvents, resulting in a higher oil content in the meal.

Making canola oil involves a series of well-defined steps, from cleaning and heating the seeds to extracting and refining the oil. Understanding this process not only highlights the complexity of oil production but also emphasizes the importance of quality control at each stage. Whether you prefer refined or cold-pressed canola oil, knowing how it’s made can enhance your appreciation for this versatile cooking oil. For more detailed insights, you can watch the YouTube video on how canola oil is made or explore the Canola Council's processing guide.