Canola oil is derived from the seeds of the rapeseed plant, specifically a variety that has been bred to be low in harmful compounds. It is a refined oil, meaning it undergoes processes like pressing, heating, and chemical extraction to achieve its neutral flavor and high smoke point (around 468°F or 242°C) (Healthline, 2023). This makes canola oil suitable for high-heat cooking methods like frying and baking.

Olive oil is produced from pressed olives, with extra virgin olive oil (EVOO) being the highest quality. EVOO is extracted through mechanical means without heat or chemicals, preserving its beneficial antioxidants (The Leaf, 2023). Olive oil has a lower smoke point than canola oil, typically around 410°F (210°C) for regular olive oil and 383°F (195°C) for extra virgin olive oil, making it ideal for sautéing, dressings, and drizzling over dishes (Healthline, 2023).

Both olive oil and canola oil contain similar calorie counts, primarily from healthy fats. Here’s a breakdown of their caloric content:

Canola Oil: Approximately 124 calories per tablespoon (15 ml), consisting of about 14 grams of fat, with a higher proportion of polyunsaturated fats (28%) (Healthline, 2023; Greatist, 2023).
Olive Oil: Also around 124 calories per tablespoon, with 14 grams of fat, but a higher percentage of monounsaturated fats (73%) (Healthline, 2023; The Leaf, 2023).

While both oils share similar calorie content, their fat compositions differ significantly:

Canola Oil: Contains more polyunsaturated fats, including essential omega-3 and omega-6 fatty acids.
Olive Oil: Richer in monounsaturated fats, which are linked to heart health benefits (The Leaf, 2023).

Olive oil, particularly extra virgin olive oil, is known for its high antioxidant content. It contains over 200 plant compounds, including polyphenols, which are beneficial for reducing inflammation and lowering the risk of chronic diseases (Healthline, 2023). Canola oil, on the other hand, has a significantly lower antioxidant profile due to its refining process (Healthline, 2023).

Both oils can be beneficial when used in place of unhealthy saturated fats. However, olive oil has been extensively studied for its health benefits. Regular consumption of olive oil is associated with a lower risk of heart disease, improved blood sugar levels, and reduced inflammation (The Leaf, 2023).

In contrast, while canola oil is often marketed as heart-healthy, research shows mixed results regarding its long-term health effects. Some studies suggest a potential association between canola oil consumption and an increased risk of metabolic syndrome (Healthline, 2023).

In summary, both olive oil and canola oil have similar calorie counts, but they differ in their fat compositions, antioxidant levels, and health benefits. If you're looking for a nutrient-dense option with a wealth of health benefits, extra virgin olive oil is the superior choice. However, canola oil remains a practical option for high-heat cooking due to its neutral flavor and high smoke point.

When incorporating oils into your diet, consider your cooking needs and health goals. Both oils can be part of a balanced diet, but prioritizing less refined oils like olive oil may enhance your overall health.