Cold pressed golden rapeseed oil is growing in popularity and prevalence in the UK. As well as being a delicious and versatile culinary oil, it also has numerous health benefits. It is low in saturated fats and high in Omega 3, 6 and 9 fatty acids. I use and consume rapeseed oil extensively, and love the fact that it is increasingly being produced by small scale rapeseed farmers around the British Isles.
While exploring the Bord Bia (The Irish Food Board) pavilion at the Speciality and Fine Food Fair at London Olympia, I discovered an Irish family farm and producer of high quality seed oils called Newgrange Gold. Based in the idyllic Boyne Valley, Newgrange Gold produce an exciting range of rapeseed oils and a lesser known oil called camelina oil.
Rapeseed oil and camelina oil are both produced from seeds that are part of the brassica genus or mustard family. However, they differ in flavour profile and other key properties. Whereas rapeseed oil has a nutty flavour, camelina oil has a unique floral, earthy taste. Also, both oils react differently to heat, as camelina oil has a lower smoke point than rapeseed oil. With regards to nutrient content, camelina oil has higher levels of Omega 3 than its brassica cousin, and has a nutritionally optimal ratio of Omega 3 to 6.
I spoke to Jack Rogers from Newgrange Gold about his farm and the range of oils that his family produce. You can hear my interview with Jack by clicking on the play button below.