Throughout this book, I have often called for oil without specifying what kind, with the exception of olive oil (see below). In all of these cases, when I was developing the recipe or making it for my family, I used canola oil. Because of its neutral taste, canola oil is like a blank canvas, making it the ideal cooking and baking partner. Canola oil is naturally high in monounsaturated fats and low in saturated fat. It’s high in omega-3 and a good source of vitamin E.