canola oil produced from the seed of any of several cultivars of rapeseed bred to be low in erucic acid from the Brassicaceae family of plants, or to the plants themselves, namely cultivars of Brassica napus L., Brassica rapa subsp. oleifera, syn. B. campestris L. or Brassica juncea.

To be called canola, the oil must contain less than 2% erucic acid and the leftover meal must contain less than 30 micromoles of aliphatic glucosinolates per gram