Canola oil is made from the crushed seeds of the canola plant, which belongs to the Brassica family of plants. The crushed canola seeds contain oil, which is extracted, refined, bottled and sold as canola oil.
The canola plant belongs to the same botanical family as broccoli, cabbage and cauliflower. Canola plants yield yellow flowers and grow between 3 and 6 feet tall. When they are mature, the canola plants produce pea-sized pods that contain brownish-yellow or black seeds. Canola oil is the third most consumed cooking oil in the world and is considered to be heart healthy. According to the U.S. Drug and Food Administration, canola consumption may reduce the risk of heart disease when used in place of saturated fat.