The British Term: Rapeseed Oil
For anyone accustomed to buying 'canola oil' in North America, the term 'rapeseed oil' on a supermarket shelf in the UK can be a point of confusion. The answer is straightforward: canola oil is known as rapeseed oil throughout the United Kingdom and much of Europe. Both oils are derived from seeds of the oilseed rape plant ($Brassica napus$), and while there are technical differences in their history and breeding, they serve the same culinary purpose for most consumers.
Why the Different Names? A Tale of Two Continents
Before the 1970s, rapeseed oil contained high levels of erucic acid, which was considered harmful in large quantities. Canadian plant breeders, using traditional crossbreeding, developed a variant with very low levels of erucic acid and another compound, glucosinolates. To distinguish this new, safe-for-consumption oil from its industrial-grade precursor, it was given a new name: 'canola,' a portmanteau of 'Canadian' and 'ola' (for oil). At the same time, European producers also bred their rapeseed to have low erucic acid, but kept the original name. Today, culinary-grade rapeseed oil in the UK must adhere to strict regulations to ensure it is low in erucic acid, just like canola oil.
The Erucic Acid Difference
The most significant distinction between the older, industrial rapeseed oil and modern culinary versions is the erucic acid content. Originally, rapeseed oil contained over 40% erucic acid, making it suitable for industrial uses but not for human consumption. Modern food-grade canola and rapeseed oil, however, must contain less than 2% erucic acid. This low-erucic acid standard makes both oils safe and healthy for cooking.
Culinary Uses of Rapeseed Oil in the UK
With its high smoke point and neutral flavour, rapeseed oil is a versatile staple in British kitchens. Its culinary applications are extensive, making it a popular and affordable alternative to other cooking fats.
- Frying and Roasting: The high smoke point of rapeseed oil makes it perfect for high-temperature cooking methods like roasting vegetables and shallow or deep frying. Unlike some other oils, its delicate flavour doesn't overpower the food.
- Baking: Rapeseed oil can be used as a healthier, lower saturated fat alternative to butter or other spreads in many baking recipes.
- Dressings and Marinades: Cold-pressed rapeseed oil has a more noticeable nutty and earthy flavour, making it an excellent base for salad dressings, sauces, and marinades. It's often compared favourably to olive oil.
- Infusions: The subtle, neutral flavour of refined rapeseed oil makes it an ideal base for infusing with other ingredients like herbs and garlic.
- Dipping: Many enjoy cold-pressed rapeseed oil simply as a dip for bread, often with a splash of balsamic vinegar.
Cold-Pressed vs. Refined Rapeseed Oil
The production method significantly impacts the final product, resulting in two main types of rapeseed oil available in the UK.
| Feature | Cold-Pressed Rapeseed Oil | Refined Rapeseed Oil |
|---|---|---|
| Extraction Method | Mechanically pressed from seeds without high heat or chemicals. | Extracted using heat and chemicals, then bleached and deodorised. |
| Flavour Profile | Nutty, earthy, and slightly buttery. | Very mild, neutral, and flavourless. |
| Colour | A golden, vibrant yellow colour. | Pale yellow, often clear, or opaque in appearance. |
| Smoke Point | High, but lower than refined oil due to retained impurities. | Very high, making it suitable for all high-heat cooking. |
| Nutritional Content | Retains more natural vitamins and antioxidants. | Some nutrients, like Vitamin E, may be lost during processing. |
| Best For... | Dressings, dipping, low-to-medium heat frying. | High-heat cooking, deep frying, baking. |
Health Benefits of Rapeseed Oil
Both canola and rapeseed oil are praised for their healthy fatty acid profile, which provides several nutritional benefits when used as part of a balanced diet.
- High in Monounsaturated Fats: Rapeseed oil is a great source of monounsaturated fats, which are linked to better heart health and can help lower LDL ('bad') cholesterol.
- Rich in Omega-3: It provides a good source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. Some experts note a healthy balance between omega-3 and omega-6 fats in rapeseed oil, making it a beneficial option.
- Good Source of Vitamin E: It's naturally rich in Vitamin E, a powerful antioxidant that helps protect cells and supports skin and eye health.
- Low in Saturated Fat: Rapeseed oil contains the lowest saturated fat content of any cooking oil, making it a heart-healthy choice.
Conclusion
For North Americans traveling or cooking with British recipes, the key takeaway is that canola oil and culinary-grade rapeseed oil are, for all practical intents and purposes, the same product under different names. The historical distinction, stemming from Canadian breeding efforts to produce a low-erucic acid variant, has long been resolved in modern production standards. Whether you are roasting potatoes or making a salad dressing, a bottle of British rapeseed oil can be used interchangeably with its Canadian counterpart. The terminology is a simple matter of geography, not a difference in quality or safety for modern cooking applications. Those interested in further British food terminology can explore the official BBC Food website for a wide array of recipes and guides.
