- gently cold-pressed from unpeeled organic canola seed
- with canola from the region (Weserbergland, Germany)
- high content of monounsaturated oleic acid
- suitable for steaming and frying
- for salads, dips, marinades and sauces
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Organic canola oil is considered the most valuable edible oil with various uses in the cold and hot kitchen. Its nutty taste goes very well with salads and vegetables. Canola oil is a vegetable oil that withstands high temperatures. It is obtained from the seeds of special canola varieties (Brassica napus L. and Brassica rapa L.) which were admitted in Germany after 1973.
Compared to the original wild plant, the seeds of these varieties have a very low content of erucic acid (0.0 to 2.0%) and bitter substances (glucosinolates). This made canola edible for humans and animals.
The seeds of organically grown 00 canola (erucic acid-free) from the region are cold-pressed at temperatures below 40 °C. This produces a valuable vegetable oil, which still contains secondary plant substances like lycopene, a carotenoid.
Canola oil has a low content of saturated fatty acids, a high content of the monounsaturated oleic acid and a balanced ratio of essential omega-6 and omega-3 fatty acids. These properties make it an especially healthy edible oil that is suitable for daily use. If stored properly, cold-pressed organic canola oil is durable for up to 12 months. We recommend to keep the oil tightly closed, in a tinted bottle and in a cool, dark place.
Organically grown canola from Germany
If you have visited the German countryside from end of April to May before, you probably have noticed the beautiful yellow canola fields. Not just any canola: For our fine cold-pressed edible oil, we only use organically grown canola seed. That way, we can make sure that it is free from manure, sewage sludge, artificial fertilisers, herbicides and pesticides as well as genetic engineering. Therefore, we focus on annual contracts with certified organic farms in Germany and fair prices for the farmers - to ensure the high quality of our canola oil in the long term. Our culinary treasure, also known as "olive oil from the North", even exceeds olive oil in its content of polyunsaturated fatty acids.
Is canola oil suitable for frying?
Canola oil is a versatile oil that can be used for hot and cold dishes. Its fatty acid composition makes it withstand high temperatures so it can be heated and used for steaming and baking. However, if used for frying, the oil temperature should not exceed 170 °C. Its nutty taste makes canola oil ideal for refining salads. This is why we created three tasty oils based on precious canola oil: our herby, hearty and fruity salad oils.
How to use canola oil for short frying
If you would like to use canola oil for short frying, please make sure that the pan is not too hot, the temperature must not exceed 170 °C. It is best to start heating the pan only a few moments before you add the oil and then fry for 3 to a maximum of 5 minutes. This way of frying is very well suited for cooking and steaming vegetables like peppers, onions or mushrooms.
Alternatives for canola oil
If you are looking for edible oils that are suitable for frying, you might be interested in our wok oil (a combination of peanut, canola and coconut oil) or our high-oleic cooking and frying oil. Both oils can be heated to high temperatures and are ideal for frying in the pan.
Differences between cold-pressed and conventional canola oil
Organic virgin canola oils are mechanically cold-pressed at low temperatures below 40 °C. They are not treated further, i.e. they are not refined etc. The quality of an oil depends on the quality of the oilseed. Virgin canola oils contain numerous phytochemicals. They have a mild, typically nutty flavour and a natural golden-yellow colour.
Most conventional canola oils are refined. They are subject to a physiochemical treatment which alters the natural state and properties of the oils as well as the durability. The refinement of vegetable oils takes place after hot pressing. This removes undesired substances from the oil, such as pigments, odor, flavour and bitter substances which could affect the end product. This mainly regards taste, shelf life, aroma and colour.
The characterisitc nutty taste of canola oil perfectly pairs with all kinds of salads. It is relatively heat-stable and therefore suitable for steaming, cooking, baking and short frying. If kept in the fridge, canola oil stays liquid which makes it perfect for marinating cheese and antipasti.
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.