Rapeseed oil (or Canola oil) contains both omega-6 and omega-3 fatty acids in a ratio of 2:1 and is second only to flax oil in omega-3 fatty acid. It is one of the most heart-healthy oils and has been reported to reduce cholesterol levels, lower serum tryglyceride levels, and keep platelets from sticking together. Some UK farmers such as Hillfarm Oils have started to produce cold-pressed rapeseed oil as a versatile cooking oil and dressing, similar in use to olive oil.

Due to my Portuguese origins, olive oil is virtually in my blood and I use it an awful lot. But I love to try new ingredients and I am very interested by Hillfarm Oils ‘challenge to the olive’ with their Extra Virgin Cold Pressed Rapeseed Oil. Hillfarm Oils’ rapeseed is grown locally to them, so they have complete trace-ability and all their rapeseed is GM free, allowing for a very high quality and healthy product.

But what does it taste like?? Well, it has a lovely nutty flavour and is lighter than the stronger olive oils I am used to. I found it great for roasting and frying when you don’t need or want an olive oil flavour. It’s high burn point means that it’s ideal for cooking but it also works very well in dressings. I add a lot of seeds to my salads and found the rapeseed oil complimented their flavour far better than olive oil does.

I cannot say I am a complete convert, there are some occasions when I will continue to use olive oil, when I want that olive flavour in the dish but I can highly recommend rapeseed oil as a flavoursome, healthier alternative to other cooking oils.

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