Cold-pressed canola oil is obtained from selected and sorted rapeseed seeds. It is produced by a special cold-press process, where the maximum processing temperature never exceeds 29 °C. The pressing process is thoroughly controlled to preserve the rich nutritional profile and the completely natural composition of cold-pressed canola oil.
The oil has a distinct mild aroma, flavor and a characteristic color.
Cold-pressed canola oil is extremely popular and sought-after for culinary use, as it has an extremely favorable fatty acids ratio and is high in vitamin E. It is renowned for its omega 3 fatty acids, which are very rare and highly valued in a healthy, protective diet.*
This is why cold-pressed canola oil is one of the most sought-after vegetable oils in the world.
It is recommended for everyday cooking, as it can be heated up to 220 degrees Celsius. This makes it more stable than sunflower oil, even after repeated heating. Canola oil has the highest smoke point in comparison with other oils.
You can read more about canola oil HERE
* V skladu z določili iz 1.odstavka 8.člena Uredbe 1924/2006 in njene priloge. ŠPBO je bogat vir tokoferolov, vezanih na vsebnost vitamina E, saj jih izdelek vsebuje v znatni količini, določeni v Prilogi Direktive 90/496/EGS oz določenih z odstopanji, odobrenimi v členu členu 7 Uredbe (ES) št. 1925/2006.