Related to green cabbage, rapeseed is a cruciferous plant. Its oil was long frowned upon owing to its high erucic acid content. Nowadays, the new varieties do not suffer this flaw and rapeseed oil enjoys great popularity on account of its high Omega-3 content.



Culinary advice :

The colour announces the taste :  green! virgin rapeseed oil does indeed have a strong taste that just has to be experienced. You can combine it with other virgin oils to spruce up the taste of your salads and give them a touch of freshness.
As with all oils with high polyunsaturated fatty acid content, we recommend you consume it uncooked so as to derive maximum benefit from those fatty acids.

Recipe ideas : raw vegetables (coleslaw), potatoes and braised cabbage ...

Nutritional benefits :

Rapeseed oil has a very interesting fatty acid composition, close to the balance recommended by nutritionists. Indeed, it containts two essential fatty acids which our body cannot metabolise and which we must intake through food. They are linoleic acid (leading the Omega-6 metabolic chain) and alpha-linolenic acid (leading the Omega-3 metabolic chain).
Its alpha-linolenic acid content ranks it among first-rate oils as it does for hemp oil, walnut oil and soya oil. This essential fatty acid plays a decisive role in nerve cell maintenance.


Average fatty acid content :



Packed into brown-tinted bottles - 100 cl, 50 cl