Here in the U.S., Canola is nearly identical to rapeseed oil. In fact the story goes that Canola is the same as rapeseed oil to make the latter more marketable due to the name… however, there are actually two differences between canola and rapeseed oil as seen here:
"What's the Difference Between Canola and Rapeseed Oils?
In the 1970s canola was created through traditional plant cross-breeding by removing two things found in the rapeseed plant: glucosinolates and erucic acid. Erucic acid was removed because it was believed to be inedible or toxic in high doses. The newly developed plant was renamed "canola" – a combination of "Canadian" and "Oil" (or ola) to make this difference apparent.
By definition, if a seed is labeled "canola" it has to have less than 30 micromoles of glucosinolates and less than 2% of erucic acid…"
Having said all that, Canola is a great high temp, light and good tasting cooking oil… if it's available, one might try it in place of the rapeseed oils...