Canola oil is a vegetable-based oil derived from the canola plant, which is one of the most important oilseed crops globally. The name "canola" comes from "Canada" and "ola," meaning oil. Canola oil is a healthy cooking oil made from crushed canola seeds, and it is considered one of the healthiest cooking oils available, with zero trans fat and the lowest amount of saturated fat of all common cooking oils. Canola oil is a good source of vitamins E and K, and it contains high amounts of oleic acid (a monounsaturated fat) and alpha-linolenic acid (the plant-based omega-3 essential fatty acid). Canola oil is made at a processing facility by slightly heating and then crushing the seed. Almost all commercial canola oil is then extracted using hexane solvent, which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. Sometimes the oil is also bleached for a lighter color. Canola oil is a great match for almost any type of cooking, and it remains free-flowing in the refrigerator, making it perfect for salad dressings. In baked goods, canola oil gives a soft, moist texture with little saturated fat. However, some people have concerns about its properties and production methods, and there are many alternative oils for cooking, including olive oil, avocado oil, and coconut oil.