Canola Oil

Canola oil (or rapeseed oil) is the oil pressed from the seeds of the canola/rapeseed plant. It is commonly used in cooking, and is quite inexpensive. It is made up primarily of oleic acid, linoleic acid, and erucic acid.

Brassica Napus Seed Oil

Clear yellow liquid

Up to 100%

Smooth liquid oil

Low to none

Average

-10°C (14°F)

Oil

I really only use canola oil for soap making, where its easy availability and low price makes it a good choice for use in recipes where I’m testing new techniques. Some people have reported incidents of DOS (dreaded orange spots—spoilage) while soaping with canola oil, but I’ve had bars made with it last upwards of two years.

No, but there’s a pretty good chance you already have it in your pantry!

Inexpensive, easily available liquid oil.

Shorter shelf life, some people have strong negative associations with it due to GMO concerns (this can be resolved by purchasing organic canola oil).

In soap I would choose olive oil or rice bran oil as an easy and effective alternative. In skin care products rice bran oil would work nicely, as would safflower oil or apricot kernel oil.

Include it in the oil phase of your projects. Canola oil can be hot or cold processed.

Stored somewhere cool, dark, and dry, canola oil should last at least a year.

“Canola” is a word made from “Canadian oil low acid”.

1L (33.8fl oz) for soap making. 100mL (3.3fl oz) for skin care.

 Buy it from an online DIY ingredient supplier or Amazon.