About the oil
From field to kitchen
The oilseed rape is planted in August each year and takes 11 months to reach maturity.
During May the plants flower and the fields take on the characteristic yellow colour. After a few weeks the flowers start to drop off and the fields turn a lighter turquoise colour.
August is harvest time for the oilseed rape.
The process of pressing and bottling the oil is very simple.
- Using traditional 'cold pressing' techniques the seed is 'cold pressed' to extract the oil.
- The seed is on 'single pressed' to ensure only the highest quality oil is extracted.
- The oil is left to rest in vats to allow any sediment to settle.
- The oil is filtered.
- The oil is rested for a second time to allow any remaining sediment to settle.
- The oil is bottled.
No other ingredients, preservatives or additives are added. The oil is 100% natural.
Definitions
'Cold Pressed Oil' has been produced without the introduction of any heating techniques. The introduction of heat to the process of extracting the oil will degrade the quality and flavour.
'Single Press' means the seeds are only pressed the once, this ensures the oil is of the highest quality.