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.
Nutritional Summary
'Summer Harvest Cold Pressed Rapeseed Oil' has the following nutritional qualities.
- Rich in Omega 3, 6 and 9
- Low in saturated fats, circa 6%
- High in monounsaturated and polyunsaturated fats
- No trans fats
- Contains Vitamin E
Nutritional Information
| Typical values | per 100ml | |
|---|---|---|
| Energy | 3700kj (900 kcal) | |
| Protein | 0.1g | |
| Carbohydrate | trace | |
| of which sugars | <0.1g | |
| Fat | 100g | |
| of which saturates | 6.63g | |
| mono-unsaturates | 61.46g | |
| of which Omega 9 | 60g | |
| polyunsaturates | 27.5g | |
| of which Omega 3 | 10.4g | |
| of which Omega 6 | 17.1g | |
| Fibre | <0.5g | |
| Sodium | trace | |
| Vitamin E | 6.56mg |
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.
Fats explained
Monounsaturated and polyunsaturated fats help to lower cholesterol levels and reduce the risk of heart disease.
Saturated fats contribute to an increase in cholesterol therefore lower levels help contribute to a healthier diet.
Trans fats are created when oils are heated to high temperatures, i.e. above 260oC. Trans fats are considered to be unhealthy and should be avoided.
Vitamin E
Vitamin E helps protect cell membranes from free radicals by acting as an antioxidant.