Canola Can

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TORONTO — According to a recent article by Sebastien Centner, in The Globe and Mail, Canadian canola oil is working its way out of the deep fryer and into the more highbrow applications usually reserved for extra virgin olive oil. The key, according to Centner, is the newly adopted practice of cold-pressing, which allows the oil to retain more of its natural flavours. For the full article, click here.

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