Rapeseed Oil

Two days into our new business – The Dragon`s Kitchen at Battlesbridge Antique Centre – and our best seller is Rapeseed Oil.

This is what The Telegraph said about Rapeseed Oil.

“When cold-pressed, rapeseed provides a cooking oil with a grassy, “green” taste. Thanks to some eye-catching health properties, it also makes for a fitter fry-up. Little wonder, then, that homegrown rapeseed has been dubbed “the British olive oil”.

There are various well-known converts to the rapeseed revolution. Chefs James Martin, Hugh Fearnley-Whittingstall and Tristan Welch are devotees of its gentle, almost dusty flavours. It is the oil of choice in the kitchens of The Dorchester, Le Manoir aux Quat’ Saisons and the House of Lords. But where rapeseed oil was once only available in delis and Fortnum & Mason, it is now widely stocked in supermarkets.

Apart from its local provenance, rapeseed oil’s big selling point, say converts, is its health-giving properties. As with olive oil, rapeseed oil contains Omegas 3, 6 and 9, essential fatty acids known to reduce cholesterol and maintain heart health, joint mobility and brain function. It is also a rich, natural source of vitamin E. High in mono-unsaturated fats, it is one of the few unblended oils that can be heated to deep-frying temperature without its antioxidants, character, colour and flavour spoiling. In short, it is one of best “good” oils.”

Published in: on April 4, 2011 at 6:27 am  Leave a Comment  

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