Low saturated fat · About 3% omega-3 · Long fry life
Bulk High-Oleic Canola Oil
Bulk high-oleic canola oil with about 7% saturated fat, about 70% monounsaturated fat and only about 3% omega-3, for a long fry life and a clean, neutral taste. Supplied from 1L bottles to 20,000L flexitanks.
- Saturated fat
- About 7%
- Omega-3
- About 3%
- Smoke point
- About 246 °C / 475 °F
- Processed in
- USA
Request a quote for High-Oleic Canola Oil
1. Choose a grade
2. Choose a pack size
Minimum 1,000 L (≈264 gal) per quote — mix any oils and pack sizes. Nothing to pay now: we reply by email with a quotation showing the price, shipping terms and estimated arrival date.
Canola’s light profile, built for the fryer
Bulk high-oleic canola oil is the frying oil of choice for many restaurant chains and food service operators. It keeps canola’s low saturated fat, about 7%, the lowest of the common cooking oils, while cutting its omega-3 content from about 11% to about 3%. That one change makes it far more stable at frying temperature, so it lasts longer between oil changes and gives consistent results batch after batch.
Our high-oleic canola oil is refined, processed and packed in the United States from US-grown and imported high-oleic canola seed, and supplied from 1-liter bottles to 20,000-liter flexitanks.
What “high-oleic” means
Oleic acid is the monounsaturated fat that makes olive oil stable. Linoleic acid (omega-6) and especially alpha-linolenic acid (omega-3) are polyunsaturated fats that react with oxygen much faster at frying temperatures, breaking down into compounds that darken the oil, cause foaming and off-flavors, and shorten its life. High-oleic canola oil comes from plant varieties bred, by conventional breeding or modern seed technology, to produce more oleic acid and far less of those fragile fats. The result is a liquid oil with the stability that used to require partial hydrogenation, without the trans fat.
Classic and high-oleic canola oil compared
| Classic canola oil | High-oleic canola oil | |
|---|---|---|
| Saturated fat | About 7% | About 7% |
| Monounsaturated fat (mainly oleic) | About 61% | About 70% |
| Alpha-linolenic acid (omega-3) | About 11% | About 3% |
| Linoleic acid (omega-6) | About 21% | About 20% |
| Smoke point | About 242 °C (468 °F) | About 246 °C (475 °F) |
Typical values published by the Canola Council of Canada. Your lot results are shown on the Certificate of Analysis.
Why food service chooses high-oleic canola
- Long fry life. Low omega-3 means slower breakdown and fewer oil changes.
- Lowest saturated fat. A better nutrition profile than palm-based or animal frying fats.
- Clean, neutral taste. Fried food tastes of the food, not the oil.
- No hydrogenation. Stability without added trans fat.
How bulk high-oleic canola oil is priced
High-oleic canola is grown and handled separately from classic canola, so the oil carries a premium. For frying, longer fry life often makes the cost per day lower. Each quote is based on grade, pack size, total volume and destination; the minimum is 1,000 liters per quote.
Technical data
High-Oleic Canola Oil grades and specifications
Available grades
| Grade | Description |
|---|---|
| High-oleic, refined | Oleic acid around 70% or more with low linolenic acid. Long fry life and neutral taste. |
| High-oleic, expeller-pressed, refined | Pressed without chemical solvents, then refined. |
Each grade is priced separately. The specifications below are for High-oleic, refined; specifications for other grades are supplied with your quote.
Quality specification
| Parameter | Specification |
|---|---|
| Appearance (20 °C) | Clear, bright, free of sediment |
| Odor and taste | Bland, neutral, free of foreign odors |
| Color (Lovibond, 5¼ in. cell) | 2.0 red max. |
| Free fatty acids (as oleic acid) | 0.10% max. |
| Peroxide value (at packing) | 1.0 meq O₂/kg max. |
| Moisture and volatile matter | 0.05% max. |
| Insoluble impurities | 0.05% max. |
| Oleic acid (C18:1) | About 70% of total fatty acids (typical) |
| Alpha-linolenic acid (C18:3) | About 3% of total fatty acids (typical) |
| Erucic acid (C22:1) | 2.0% max. of total fatty acids |
| Trans fatty acids | 1.0% max. of total fatty acids |
| Smoke point | About 246 °C / 475 °F |
| Shelf life (unopened) | Up to 24 months; 12 months for IBC and flexitank deliveries |
Typical specification for our refined high-oleic canola oil. Composition values are typical figures published by the Canola Council of Canada; erucic acid is limited to 2% as for all food-grade canola oil. Values for each lot are confirmed on the Certificate of Analysis supplied with your order.
Fatty acid profile
| Fatty acid | % of total fatty acids |
|---|---|
| Saturated fatty acids | About 7 |
| Monounsaturated (mainly oleic) | About 70 |
| Linoleic acid (C18:2) | About 20 |
| Alpha-linolenic acid (C18:3) | About 3 |
Typical values for high-oleic canola oil published by the Canola Council of Canada. For comparison, the Codex Alimentarius standard for low erucic acid rapeseed oil allows 5–14% alpha-linolenic acid.
Source: Canola Council of Canada: Classic and high-oleic canola oils
Applications
What high-oleic canola oil is used for
Restaurant chains
Long fry life and consistent results for fries, chicken and fish across locations.
Learn more about Restaurant chainsRestaurants and cafés
A neutral frying and cooking oil with low saturated fat to highlight on menus.
Learn more about Restaurants and cafésSnack production
Frying snacks where stability and a light nutrition profile both matter.
Learn more about Snack productionCatering and hotels
High-volume frying in banqueting and staff kitchens.
Learn more about Catering and hotelsFood manufacturing
Shelf-stable products, spray oils and replacement of partially hydrogenated oils.
Learn more about Food manufacturingDistributors and wholesalers
A premium frying oil line in 20L jerrycans and 200L drums.
Learn more about Distributors and wholesalersPackaging
High-Oleic Canola Oil pack sizes
Combine high-oleic canola oil with any other oils on the same quote. 20L jerrycans suit restaurant fryers; 200L drums and IBC totes suit central kitchens and snack lines.
| Pack size | US gallons | Ordered as | Liters per order unit |
|---|---|---|---|
| 1L Bottles | 0.26 gal | Case of 12 × 1L | 12 L |
| 5L Bottles | 1.3 gal | Case of 4 × 5L | 20 L |
| 10L Containers | 2.6 gal | Case of 2 × 10L | 20 L |
| 20L Jerrycans | 5.3 gal | Per jerrycan | 20 L |
| 200L Drums | 52.8 gal | Per drum | 200 L |
| 1,000L IBC Totes | 264 gal | Per IBC tote | 1,000 L |
| 20,000L Flexitanks | 5,283 gal | Per flexitank (20ft container) | 20,000 L |
Sourcing
From high-oleic canola fields to finished oil
Our high-oleic canola oil is processed and packed in the United States from US-grown and imported high-oleic canola seed. High-oleic seed is kept separate from classic canola from the farm onward to protect its fatty acid profile.
Every batch is refined, tested against specification, including oleic, linolenic and erucic acid content, and packed at our US facilities.
Processing
How we make high-oleic canola oil
Segregation
High-oleic canola seed is kept separate from classic canola from harvest onward.
Conditioning and pressing
Seed is flaked, gently heated and pressed to release the oil.
Extraction
The remaining oil is recovered from the press cake.
Refining
Degumming, neutralizing, bleaching and deodorizing give a neutral, light oil.
Testing
Each batch is tested for quality and fatty acid profile, including erucic acid.
Packing
Filled into bottles, jerrycans, drums, IBC totes or flexitanks.
Storage & handling
Keeping high-oleic canola oil fresh
Temperature
Store between 10 and 25 °C (50–77 °F), away from heat sources.
Light and air
Keep containers sealed and out of direct sunlight. High-oleic oils resist oxidation well, but oxygen and light still shorten shelf life.
Shelf life
Up to 24 months unopened in original packaging. Use IBC and flexitank deliveries within 12 months, first-in, first-out.
In the fryer
Fry at 170–180 °C, filter daily, top up with fresh oil, and replace the oil when it reaches your total polar materials limit or darkens, foams or smokes.
Buying wholesale
Wholesale high-oleic canola oil supplier: how ordering works
Wholesale Cooking Oil LLC supplies high-oleic canola oil in bulk direct to food businesses in the United States and worldwide. Every lot is tested and packed at our US facilities and shipped with its Certificate of Analysis. Here is what to expect when you buy high-oleic canola oil wholesale from us.
Grades
High-oleic, refined, High-oleic, expeller-pressed, refined. Each grade is quoted separately.
Pack sizes
1L Bottles, 5L Bottles, 10L Containers, 20L Jerrycans, 200L Drums, 1,000L IBC Totes, 20,000L Flexitanks. Mix any sizes and oils on one quote.
Minimum order
1,000 L (≈264 gal) per quote, across any combination of oils and pack sizes.
Your quotation
Free and emailed to you, valid for 7 days, showing the price, any freight and other charges, the route and an estimated arrival date.
Payment
100% in advance in US dollars, by bank transfer or cryptocurrency, against the pro forma invoice in your quotation.
Dispatch and delivery
Dispatched within 24–48 hours of payment clearing. By truck across the US (usually 1–5 business days), Canada and Mexico, or by sea from five US seaports worldwide.
Documents
A Certificate of Analysis for each lot, plus the commercial invoice, packing list and transport document. Specification sheets on request.
Who we supply
Restaurants, hotels, caterers, bakeries, food manufacturers, distributors, retailers and importers.
FAQ
High-Oleic Canola Oil questions
What is the minimum order?
1,000 liters (about 264 US gallons) per quote, across any combination of oils, grades and pack sizes. For example, one 1,000L IBC tote, five 200L drums, or 50 cases of 4 × 5L bottles.
How is high-oleic canola oil different from regular canola oil?
It has about 3% omega-3 instead of about 11%, and more monounsaturated fat, which makes it much more stable in the fryer. Saturated fat stays at about 7%.
Is high-oleic canola oil good for deep frying?
Yes. It is one of the most widely used oils in commercial fryers because it combines long fry life with low saturated fat and a neutral taste.
What is the smoke point of high-oleic canola oil?
About 246 °C (475 °F), slightly higher than classic canola oil.
Can you supply non-GMO high-oleic canola oil?
Tell us in your quote request if you need non-GMO or certified oil. Availability depends on the crop lot, and we will confirm exactly what we can supply in your quote.
Is high-oleic oil worth the higher price?
Often, yes, for frying. Because it breaks down more slowly, the oil can stay in the fryer longer between changes, so the cost per day of frying can be lower even though the price per liter is higher. For cold uses such as dressings, a standard oil is usually the more economical choice.
How is the price set?
High-oleic oils come from specialty crop varieties grown and handled separately from standard crops, so they cost more per liter than standard oils. Each quote is based on grade, pack size, total volume and delivery destination. Your quotation shows the price, any freight and other charges, the shipping terms and route, and an estimated arrival date.
Compare
Related oils
Canola Oil
Bulk canola oil, refined for a clean, neutral taste, with the lowest saturated fat of common cooking oils and natural…
View canola oil
High-Oleic Sunflower Oil
Bulk high-oleic sunflower oil with at least 75% oleic acid and almost no omega-3, for long fry life and extended…
View high-oleic sunflower oil
High-Oleic Soybean Oil
Bulk high-oleic soybean oil with more than 75% oleic acid and under 3% omega-3, for fry life reported at two…
View high-oleic soybean oil
Deep Frying Oil
Bulk deep frying oil, a blend of RBD palm olein and high-oleic sunflower oil made for fryers that run all…
View deep frying oil
Sunflower Oil
Bulk sunflower oil, refined and winterized, with a clean, neutral taste and a high smoke point. Processed and packed in…
View sunflower oil
Palm Olein
Bulk RBD palm olein, the liquid fraction of palm oil and one of the world’s most widely used frying oils.…
View palm olein