@surftohealth88 Industrial rapeseed oil comes from a different plant variety, which is high in erucic acid. The ultra-low-acid rapeseeds used for canola oil wouldn't be suitable for the industrial version, and vice-versa. It also contains half the saturated fat of olive oil (but I'm not claiming that olive oil is unhealthy; on the contrary, I also use it a lot).

In any case, you're welcome to use any cooking oil you want, of course. I was just surprised because, living in Canada, I was entirely unaware of the fierce anti-canola-oil rhetoric down in the U.S. For us, it's just the default cooking oil; being opposed to canola oil would be like claiming that the colour beige is overstimulating, Cheez Wiz is spicy, or vanilla ice cream has too strong a flavour — we don't expect it to arouse that level of passion. 🙂

p.s. I use olive oil for anything where the flavour is appropriate, including pizza dough, but I don't always want olive undertones in my food.

@surftohealth88 I hate to break your bubble but all food oils including olive are produced by industrial processes.
Minimal processing are the oils labeled Extra Virgin and Cold Pressed. This just emulsifies the seed and then mechanically separates the oil by pressing or spinning. Depending on the source that extracts 30% to 50% of the oil. To get the oil out of the residue it is heated and subject to solvent extraction (hexane or ethyl acetate). These processes introduce impurities, so it then goes through a chemical clarification process. Any cheap oil, including olive will go through this process. In the US it is more likely that olive oil will be counterfeit than any other source. In EU residual solvent in oil must be less than 2 ppm. No testing is done in the US and the use of solvent in the production process does not need to be disclosed. If you find Extra Virgin Cold Pressed Canola / Rapeseed oil it will be good quality and healthy.

Wild rapeseed has about 40% Erucic acid. Through over a decade of selective breeding Canadian agricultural scientists reduced this to less than 2% (required in both US & Canada to sell for human consumption) that both improved the taste and shelf life. Like most cheap oils (Sun, Safflower, Corn, Soy, Peanut) almost all goes through the full industrial processing. As far as the name it was changed for the same reason there are not thousands of Kroc's hamburger joints across the US -- the name raises a lot of negative associations.