Bio Rapeseed Kernel Oil NATURAL-NUTTY

Be it for cold or warm dishes - our native cold-pressed Rapeseed Kernel Oil NATURAL-NUTTY in Bioland quality is gourmet oil for everyday use. This oil has a delicate nutty flavour, is rich in omega-3 fatty acids and has already received multiple awards. Thanks to the raw ingredients, which are cultivated in accordance with the stringent Bioland guidelines and exceed those of the EU council regulation on organic farming, this premium rapeseed oil also satisfies the most discerning organic quality demands.

Product details

Ingredients: 

100 % native cold-pressed rapseseed kernel oil, organic

Origin: 

EU-Agriculture

Allergy information: 

No allergens

Taste: 

Mild, slightly nutty

Usage: 

This virgin, cold-pressed rapeseed oil in organic quality is ideally suited for a wide variety of applications in your kitchen. For salads as well as for cooking, frying and baking.

Nutrition facts

Nutrition facts (per 100ml)
Energy: 
819 kcal / 3.367 kJ
Fat: 
91 g
of which
- saturates: 
6 g
- mono-unsaturates: 
59 g
- polyunsaturates: 
25 g
Carbohydrates: 
0 g
of which
- sugar: 
0 g
Protein: 
0 g
Salt: 
0,03 g
Vitamin E: 
30 mg*

*250 % of the recommended daily allowence

Alpha-linolenic acid (Omega-3) 7,4 g per 100 ml

Recipe idea

 

Pumpkin Soup

 4 Servings

  • 4 tablespoons rapeseed kernel oil NATURAL-NUTTY
  • 26 oz canned or fresh pumpkin (pureed)

  • 1 small onion

  • 1 clove of garlic

  • ¼ cup coconut flakes

  • 2 ½ cups of vegetable stock

  • 3/4 cup heavy cream

  • salt to taste

  • ginger to taste

  • curry to taste

  • 1 teaspoon sugar

  • 3.5 oz sour cream

  • parsley for garnish

Preparation

  1. Press garlic and sauté in kernel oil for 2-3 minutes. Add pumpkin, coconut flakes and vegetable. Stock and simmer for an additional 10 minutes.
  2. Using blender or stick blender, puree the soup to reach desired consistency.
  3. Add cream and season with salt, ginger, curry and sugar. Simmer for another 10 minutes
  4. Adding spices as necessary. Serve with a dollop of sour cream and garnish with parsley flakes

preparation time: 30 minutes

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