F r e q u e n t l y A s k e d Q u e s t i o n s

Canola oil is the healthiest of all commonly used cooking oils, and comes from the seeds of the canola plant. It is lowest in saturated fat, high in cholesterol-lowering mono-unsaturated fat and the best source of omega-3 fats of all popular oils. The seed is harvested from pods that are filled after beautiful yellow flowers form on the plant. Its polyunsaturated fats are essential omega-3s – which may help prevent heart attacks and strokes – and omega-6s – which are important for the brain and essential for the growth and development of infants. It is a rich source of vitamin E.
There is no difference. “Canola” was a brand name used in Canada for low-erucic acid rapeseed; later the term became a generic term to refer to low-erucic acid rapeseed. It is called rapeseed in many European countries. Canola oil or low-erucic acid rapeseed is different to industrial rapeseed which has a bitter taste. Canola was developed using traditional plant breeding methods in the 1970’s to produce an oil which was suitable for human consumption.
In particular, canola is grown in the Mt. Kenya region of Kenya; however, it is an increasingly popular crop elsewhere also. It’s a useful crop for farmers; it has numerous benefits for the soil and is helping the long term sustainability of farming.
No. Pure Mountain Farm Oil uses traditionally-bred, non-GM varieties of canola for its production. Canola was initially developed through traditional plant breeding methods, and usage of GM is determined by the country you are in: Kenya currently does not permit GM.
The oil is extracted from the seeds using a screw press at low temperatures. No heat, solvents or chemicals are used in the process, leaving the oil with its natural colour, smell, and taste. Cold pressing also retains all the health benefits in the oil such as the Omegas 3,6 & 9 and Vitamin C, as none of these, are destroyed in the production process.

1: Source: Canola Council of Canada

Canola Oil has a higher smoke point (240°C) than Olive Oil. It has ONLY 7% saturated fat compared to that of Olive Oil with 14%. As a result, canola oil is far more versatile and can be used as a salad oil, but also for roasting, baking, shallow frying and deep-frying. You may also notice that canola oil goes a long way further in the kitchen than other oils.

Many oils require extensive chemical or physical refinery processes to make them palatable. Cold-pressed canola oil does not, and settles after pressing, allowing large particles to settle, then is filtered four times. Most refined oils have almost no smell or taste. Unrefined oils are “WHOLE” oils and their colour, flavour and smell are more pronounced. They are like unrefined whole grain flours because they are more nutritious and can have a shorter storage life.
The oil’s shelf life is about 1 year at room temperature. For best results, it is recommended to keep it tightly capped in a cool dark place.
As a non-refined cold-pressed oil, it is tested under the CODEX STANDARD FOR NAMED VEGETABLE OILS CX-STAN 210-1999. Pure Mountain Farm Oil is certified to FSSC 22000, based on the ISO scheme.
Yes. The fatty acid make-up of the oil appears to make it ideal for cooking and is said to have health benefits due to its high level of monounsaturated fats (61%) and low level of saturated fats (7%).