Rapeseed Oil

Also known as colza, rapeseed oil is extracted from the seeds of the bright yellow flowering rapeseed (or oilseed rape) plant, grown in across the world, particularly in China, Canada, India, France and the UK.

Rapeseed oil is used in Mediterranean countries and in the East for frying and for salad dressings. It is also the most widely used oil in Canada (where it is known by its trademarked name of Canola), and is gaining popularity elsewhere due to its low levels of saturated fats (7%) and high levels of heart-healthy monounsaturated fat (59%). In fact, it has the lowest level of saturated fat of any edible oil, and only olive oil has more monounsaturated fat. It also contains relatively high amounts of omega-3 fatty acids, which are said to lower blood pressure and to help to decrease the risk of heart disease.

Rapeseed oil is mildly flavoured and fairly inexpensive, making it an ideal choice for cooking or baking, or as an ingredient for salad dressings. The refined oil has a high smoke point of 205°C (400°F), making it suitable for high temperature cooking, such as deep-frying, searing, stir-frying and sautéing. The unrefined oil has a much lower smoke point of only 105°C (225°F), making it suitable only for salad dressings or for blending with other higher smoke point oils for low heat cooking. Rapeseed oil is also often blended with other oils to make margarine.