Canola oil is derived from the seeds of the canola plant, which is a type of rapeseed. The oil is produced through a process that involves heating, pressing, and refining, which often includes the use of solvents like hexane. This refining process results in a neutral flavor and a high smoke point, making it suitable for high-heat cooking methods like frying (Healthline).

Olive oil, particularly extra virgin olive oil (EVOO), is made by mechanically pressing whole olives without the use of chemicals. This unrefined process preserves many of the oil's natural antioxidants and polyphenols, contributing to its health benefits. Olive oil is celebrated for its rich flavor and versatility in culinary applications, from salad dressings to drizzling over dishes (Healthy Food).

Both canola oil and olive oil are rich in unsaturated fats, but they differ in their specific compositions:

Canola Oil: Contains about 7% saturated fat, 64% monounsaturated fat, and 28% polyunsaturated fat.
Olive Oil: Contains about 14% saturated fat, 73% monounsaturated fat, and only 11% polyunsaturated fat (Healthline).

This difference implies that olive oil has a higher proportion of heart-healthy monounsaturated fats, which are known to improve cholesterol levels and support cardiovascular health.

Olive oil, particularly extra virgin, is rich in antioxidants, including polyphenols, which have been linked to numerous health benefits such as reduced inflammation and lower risk of chronic diseases. In contrast, canola oil undergoes extensive refining, which significantly reduces its antioxidant content (Well+Good).

For instance, olive oil contains over 200 plant compounds, including oleuropein and hydroxytyrosol, which are beneficial for heart health. Canola oil, while it does contain vitamin E and phytosterols, lacks the variety and quantity of antioxidants found in olive oil (Olive Wellness Institute).

Research indicates that olive oil consumption is linked to a lower risk of heart disease, with studies showing that individuals who regularly consume olive oil have improved heart health markers and a reduced risk of cardiovascular events (Healthy Food). Conversely, the health benefits of canola oil are less clear; some studies suggest potential risks associated with high omega-6 fatty acid intake, which may promote inflammation if not balanced with omega-3 fatty acids (Well+Good).

Extra virgin olive oil is renowned for its anti-inflammatory properties, thanks to its high levels of antioxidants. This can help reduce the risk of chronic diseases, including heart disease and diabetes. On the other hand, canola oil has been associated with pro-inflammatory effects due to its high omega-6 fatty acid content (Well+Good).

Canola oil is favored for high-heat cooking due to its high smoke point (around 460°F), making it ideal for frying and baking. However, its neutral flavor limits its use in raw applications (Healthline).

Olive oil, especially extra virgin, is versatile and can be used for sautéing, baking, and as a finishing oil for salads and dishes. Its flavor can enhance many recipes, making it a staple in Mediterranean cuisine (Healthy Food).

While both canola oil and olive oil have their places in the kitchen, olive oil—particularly extra virgin—clearly stands out in terms of health benefits. It is richer in antioxidants, has a more favorable fatty acid profile, and is associated with numerous health advantages, particularly for heart health. Canola oil, while useful for high-heat cooking, does not offer the same level of nutritional benefits and may even pose risks when consumed in excess.

In summary, if you're looking for a healthier option, especially for everyday use, extra virgin olive oil is the superior choice. However, both oils can be used judiciously in a balanced diet, depending on your cooking needs.