Whenever I look up a recipe that originates from the US, I often see the use of Canola oil. I have never seen it in my part of the woods, although it doesn't mean that it is not available, I don't know., I always make a bee line for olive oil - can't help it, I was raise on it. However when I looked Canola oil up, it really didn't appealed to me.
Today, I stumbled upon this article by John Moody who is the author of three books: The Frugal Homesteader, The Elderberry Book, and DIY Sourdough: A Beginner’s Guide.
It certainly is an eye opener and I am glad that I never touched the stuff.