Organic Canola Oil
Cultivated on the wide, pristine landscape of the Central Canadian Prairies, canola oil is celebrated for its subtle, versatile flavour profile, its high smoke point, and its many health benefits.
St. Malo Organic Canola Oil is naturally extracted from the canola seed (also known as rapeseed) in a century-old process similar to that of extra virgin olive oil and avocado oil. It is made without the use of chemicals, gmos, pesticides or herbicides.
Developed using traditional cross-breeding methods that long predate current GMOs, canola oil was first developed nearly fifty years ago in Canada. In fact, the name “canola” is an abbreviation of the words “Canadian oilseed, low acid” – referring to the low erucic acid and glucosinaolate levels in the “canola” strain of rapeseed used to produce the oil.
Canola plants are a form of the Brassica genus, a family that includes Brussels sprouts, turnips, cabbage, kale, cauliflower and broccoli.
St. Malo Organic Canola Oil is certified by Quality Assurance International (QAI) and compliant with the British Retail Consortium (BRC) guidelines, guaranteed to meet the highest possible health, safety and environmental standards.
With its high smoke point (450°F or 232°C) and mild flavour profile, Canola is one of the most versatile of vegetable oils. Its neutral flavour profile blends equally well with sweet, savoury or spicy foods. Canola oil is perfect for deep frying and stir-frying because it retains its stability at high heat. It’s also commonly used in salad dressing, marinades, spreads and baking.
St. Malo naturally pressed avocado oil is similar in fatty acid profile to extra virgin olive oil and has a wide range of health benefit
The lowest of all vegetable oils in unhealthy saturated and trans fats
High in linoleic acid, good for brain and infant development
High in alpha-linolenic acid, which lowers cholesterol
Zero cholesterol, ideal for cardio- vascular health
High in monounsaturated fatty acids, regulating blood sugar and cholesterol levels
Rich in vitamin E, an antioxidant that is good for skin and reduces the risks of cancer
Approved by QAI organic certification comprising: soil and water quality; pest, weed and disease control; storage and equipment
Compliant with British Retail Consortium (BRC) standards, a global food safety initiative for the prevention of contamination
Butternut Squash Soup
What better way to use St. Malo Organic Canola Oil than in this hearty Canadian classic? In this version of the recipe we’ve added a twist — a small dash of chili to counterbalance the sweetness of the squash and fruitiness of the apple.
¼cup chopped onion
1tbsp St. Malo canola oil
1garlic clove, chopped
½tsp chipotle chili powder 2 cups chicken broth
¼ cup apple juice
¼ cup coarsely chopped cilantro
2 lbs butternut squash, diced ½ cup apple juice
Add canola oil to a large saucepan or pot and bring to medium heat. Add the onion and sauté until translucent. Add garlic and cook a few minutes more, being careful not to let it brown.
Add chicken broth, ¼ cup apple juice and chili powder, and bring to a boil. Add pumpkin and reduce heat, simmering until squash is soft, about 20 minutes. Purée until smooth, stir in remaining apple juice, and garnish with cilantro.
Lime Chicken Spaghetti
This light, zesty pasta is the perfect fusion of both Mediterranean and Latin influences. The understated flavour profile of our organic canola oil helps the medley of flavours shine through.
8oz spaghetti pasta
1lb chicken breast, diced
½red onion, diced
2tbsp lime peel, finely diced ¼ cup lime juice
1cup chicken broth
3tbsp basil, coarse chopped
2tbsp canola oil ½ tsp salt
Add canola oil to a large skillet and bring to medium heat. Sauté onion until soft. Add chicken and cook for about 5 minutes, until it is cooked through. Add the capers, lime juice and lime peel, and lightly season with salt. Meanwhile, in a mix- ing bowl combine chicken broth and cornstarch. Add to skillet, bring to a simmer, and reduce heat.
Place a large pot of water on high heat. When water is boiling, cook spaghetti 8 – 10 minutes, until al dente. Remove pasta from boiling water and mix into simmering sauce. Gently combine both, until the pasta has absorbed the sauce. Serve in large pasta bowl, topped with freshly chopped basil.
Pork Tenderloin With Rosemary Glaze
Marmelade’s sweet and tart notes, combined with the heat and pungency of Dijon mustard, make it a great base for pork roasts. For best results, marinate the meat the night before cooking so the flavours can fully infuse the tenderloin.
2 pork tenderloins
3 cloves garlic, chopped
2 tbsp Dijon mustard
¾ cup orange marmalade
1 tbsp canola oil
2 tbsp rosemary, chopped
Combine marmalade, mustard and canola oil and microwave for 1-2 minutes, until melted. Stir in the rosemary and garlic. Generously coat the pork in marinade, wrap in resealable plastic bag, and refrigerate for minimum 4 hours (maximum 48 hours), turning occasionally.
Place the tenderloins in a large enough pan so the pieces are not touching. Bake at 400° F for 25–30 minutes,until just a hint of pink remains on the inside. Let it stand for 5 minutes, tented with foil, before serving.