canola
UK[kəˈnəʊlə]US[kəˈnoʊlə]
n
a type of vegetable oil made from the seeds of a plant that is a variety of rapeseed, low in erucic acid and glucosinolates.
n
the plant (genus *Brassica*) yielding these seeds, cultivated for its oil.
Etymology
the word 'canola' is a modern, invented trademark name that entered common usage. it was coined in the 1970s by the canola council of canada, deriving from a contraction of "canada" and "ola" (a suffix implying oil, as in 'mazola'). this branding was created to distinguish a new, edible variety of rapeseed oil, developed through selective breeding to be low in harmful erucic acid, from the traditional industrial rapeseed oil. the name effectively links the product's geographic origin with its function, facilitating market acceptance and differentiating it from its non-edible predecessor.
Analysis
this is a portmanteau word formed from a blend of 'can' (from canada) and 'ola' (suggesting oil). it is not segmented into classical morphemes based on latin or greek roots.
Examples
canola oil is often recommended for heart-healthy cooking due to its low saturated fat content.
the farmers planted several acres with canola, which turned the fields a brilliant yellow in the spring.
for this recipe, you can substitute vegetable oil with canola.