Modern scientific data shows that in terms of chemical (fatty acid) composition, rapeseed oil is the closest to olive oil. But in terms of resistance to oxidation and heating, rapeseed oil is superior to all others. Therefore, olive and linseed oils are mainly used for direct consumption as salad dressings, while rapeseed oil is more suitable for hot dishes.
Unlike sunflower, corn, and linseed oil, rapeseed oil does not produce harmful carcinogens even after prolonged heating. It is rapeseed oil that behaves better than others both in a pan and in a deep fryer. It was also noted that the proportion of polyunsaturated fatty acids (vitamin F), tocopherols (vitamin E) in rapeseed oil is several times higher than the share of these substances in other oils.
For the production of rapeseed oil, we use only the best, environmentally friendly raw materials. Our rapeseed oil is produced from raw materials grown in moderate climates, it passes the most strict control and complies with all European food certification requirements, that is why we believe it to be more beneficial than many imported ones.
We produce rapeseed oil with the technology of cold pressing, in which the seeds enter the press intact, while biologically active substances present in the seeds stay preserved in the oil, and the processes of oxidation, hydrolysis and destruction are minimized. The filtration system allows you to remove all undesirable impurities from the oil, while maintaining all the beneficial properties and vitamins.
Our refined deodorized rapeseed oil has no taste and odor, which means it retains the taste of products one is cooking. During thermal exposure, the oil does not burn, does not foam, but forms an even golden crust on the products. This is a universal oil and it is suitable for frying and deep-frying, salads and sauces, baking and canning.