Canola and olive oils, both vegetable oils, have a lot in common. They both include healthy fats and have similar benefits. Canola oil is slightly healthier than olive oil, although olive oil is also a healthy oil. Some oils are better than others for various cooking techniques, as oils have different smoke points. It's best to choose an oil based on how you're cooking food.
Commodity: Rapeseed (Canola) Oil (RCAO).
Type: Refined, Winterized, Deodorized, Bleached.
Origin: Turkey, Ukraine, Russia or other.
Standards: Conform to Turkish Standard TS 892, British Standard BS 684, European Norm CEN/TC 307, International Standard Organization ISO/TC 34/SC11, International Food Standards of United Nations, FAO Codex Alimentarius CODEX STAN 210-1999 Standard for Named Vegetable Oils or Standard of production country.
Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.
Color (51/4 Lovibond): Red 3 maximum, light yellow, clear and transparent.
Odor: Characteristic taste and no odor.
Visibility: Without any deposition and blurriness.
Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste and smell.
Shelf Life: 12 months, can be up to 24 months with addition.
Quantity: Up to 10.000 Metric
