ORGANIC Rapeseed Oil

Rapeseed oil is made from freshly harvested rapeseed by cold pressing the hulled seeds. It has a milder taste than rapeseed oil and is more suitable for frying and baking. In the case of rapeseed oil, the black hulls are separated from the rapeseed kernel before pressing. This means that rapeseed oil is made exclusively from the tiny golden-yellow rapeseed kernels in a particularly gentle cold pressing process, whereas the whole rapeseed is pressed to make colza oil.

Both rapeseed oil and colza oil are considered the most valuable edible oils, with a wide range of uses in hot and cold dishes. Its low saturated fat content, high monounsaturated oleic acid and balanced ratio of omega-6 to omega-3 essential fatty acids make rapeseed oil a highly recommended oil for daily use. Cold-pressed organic rapeseed oil will keep for up to 12 months if stored as recommended (tightly closed in a dark bottle, away from light and in a cool place).

Rapeseed oil is a valuable edible oil with a wide range of uses in hot and cold dishes. The fatty acid spectrum of rapeseed oil is nutritionally even more valuable than that of olive oil, as it also contains approximately 30% polyunsaturated fatty acids. Its mild, nutty flavour goes well with salads. Because of its relative temperature stability, rapeseed oil is also good for steaming and cooking, as well as baking and frying. Rapeseed oil stays liquid in the fridge, making it ideal for marinating cheeses and antipasti. It also goes well with eggs and dairy products (e.g. in yoghurt dressings or mayonnaise). Rapeseed oil is therefore ideal for a balanced diet and for everyday use in the kitchen.