ORGANIC Canola seed oil

Rapeseed oil is obtained from freshly harvested rapeseed by cold pressing the previously hulled rapeseed grains. Compared to rapeseed oil, it has a milder taste and is more suitable for frying and baking. In the case of rapeseed oil, the black hulls of the rapeseed are separated from the rapeseed kernel before pressing. Rapeseed oil is therefore obtained exclusively from the tiny golden-yellow rapeseed kernels in a particularly gentle cold pressing process, whereas the entire rapeseed is pressed in the production of rapeseed oil.

Both rapeseed oil and rapeseed kernel oil are considered to be the most valuable edible oils with a wide range of uses in hot and cold dishes. Due to its low content of saturated fatty acids, its high content of monounsaturated oleic acid and a balanced ratio of essential omega-6 to omega-3 fatty acids, edible rapeseed oil is a highly recommended oil for daily use in terms of nutritional physiology. Cold-pressed organic rapeseed oil can be kept for up to 12 months if stored as recommended (tightly closed in a dark bottle, protected from light and cool).

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 olive oil, as it also contains approx. 30% polyunsaturated fatty acids. The mild, nutty taste harmonizes wonderfully with salads. Thanks to its relative temperature stability, rapeseed oil is also good for steaming and cooking, as well as baking and frying. Rapeseed oil remains liquid in the refrigerator and is therefore particularly suitable for marinating cheese and antipasti. It also goes well with egg and dairy products (e.g. for yoghurt dressings or mayonnaise). Rapeseed oil is therefore ideal for a balanced diet and daily use in the kitchen.