WHAT IT IS

The oil obtained by mechanical pressing of organic rapeseed is a 100% natural product, with an important role in nutrition, especially in the composition of a balanced and healthy diet.

The technology we use (cold-pressing) helps to preserve the natural, specific taste of the seeds and allows a higher proportion of nutrients, antioxidants, vitamins and minerals to be extracted than with other processes (hot pressing or refining).

BENEFITS

Omega 3 and Omega 6 are essential fatty acids for heart health, brain development in children, reducing inflammation and joint pain, lowering cholesterol, controlling blood pressure. Unfortunately, our bodies cannot produce these two essential fatty acids, so the only way to get them is from food.

Rapeseed oil, also called canola, is considered to have a thousand virtues. The secret of ORGANIC rapeseed oil lies in the good fats it contains, which are crucial for good health, as it is the food oil with the ideal fatty acid profile for our daily needs.

Consumed regularly, rapeseed oil reduces excess triglycerides, has an anti-inflammatory effect on blood vessels, helps reduce hypertension and lowers cholesterol levels, preventing blood clots in the arteries and reducing the risk of cardiovascular disease by lowering cholesterol levels.

The use of rapeseed oil to treat certain conditions is on the advice of a doctor.

USE

Rapeseed oil is excellent in hot or cold salads, combining perfectly with the taste of lemon, the flavor of beef or salmon, cooked vegetables, asparagus, pasta or boiled rice. But its qualities are destroyed by boiling or frying at very high temperatures.

HOW TO IDENTIFY IT

ORGANIC rapeseed oil is easily recognizable by its golden colour, pronounced smell and vegetal taste - harsh, sweet, but with a slight bitterness.

Cold-pressed oils may show deposits resulting from the precipitation of salts and proteins. These deposits are typical of cold-pressed oils.

STORAGE

Optimum storage temperature: 15-20°C. After opening, the oil can be consumed for 2 months if kept in a cool place (even in the refrigerator), away from direct sunlight to avoid rancidity.