On the surface, the fat makeup of Canola Oil is quite good, but the main issues some people have are with the refinement process it's put through before it eventually gets to your grocery store shelf. Personally although I just don't like the taste of Canola Oil, I don't see how small amounts in moderation could seriously hinder someone's diet or general health. I would just avoid heavy use for deep frying or anything like that.
You can count on the positive health benefits of Extra Virgin (and even Light) Olive Oil though due to positive fat profile without the questionable refinement process. If the flavor of Extra Virgin is too strong for you, you can still benefit from the Light version and experiment with different herbs and spices for flavor without added calories.
