The Aromas of Roasted Rapeseed Oil
Roasted rapeseed oil has a distinctive and rich aroma characterized by notes of hazelnut and roasted flavors. When heated during the roasting process, this oil develops an intense fragrance and a deep flavor reminiscent of roasted nuts. The aroma of roasted rapeseed oil is reminiscent of that of cabbage.
What is Rapeseed?
Rapeseed, botanically known as Brassica napus, is a plant belonging to the Brassicaceae family (formerly known as Cruciferae). It is primarily cultivated for its seeds, which are pressed to produce rapeseed oil, widely used in food, as well as in the industry and for biodiesel production. Rapeseed is an annual plant with upright stems, typically measuring 0.5 to 1.5 meters in height. Its leaves are broad and serrated, and it produces distinctive yellow flowers with four petals arranged in a cross, hence the name "Cruciferae" for the family. Rapeseed oil is extracted from rapeseed seeds and is one of the world's major sources of vegetable oil.
What Does "Virgin" Oil Mean?
The term "virgin" refers to a specific legal definition, which is often misunderstood. An oil is classified as virgin when it is extracted exclusively from sound and edible fruits without the addition of any additives and is then filtered through blotting paper. It is important to note that in this process, there is no possibility of improving the quality of the product, even if the original fruit is acidic or has a mediocre taste.
Artisanal Production of Virgin Rapeseed Oil
Rapeseed seeds are first crushed and then cooked for 45 minutes. They are then pressed in a hydraulic press for 2 hours and 30 minutes. During cold pressing, the small rapeseed seeds are crushed and ground. The resulting oil is filtered and undergoes no refining. It retains its subtle toasted hazelnut flavor and its color.
How to Use Roasted Rapeseed Oil in Cooking?
Traditional virgin roasted rapeseed oil offers a robust flavor, slightly reminiscent of cabbage. Ideal for enriching your potato, shallot, and broccoli salads, and even for making a delicious "Cervelle de Canuts," this oil adds a rustic and authentic touch to each of your preparations.
Some Suggestions for Using Roasted Rapeseed Oil
- - Red Pepper Hummus with Roasted Rapeseed Oil: Put the oven-roasted red pepper, boiled chickpeas, lemon juice, garlic clove, paprika, tahini, and salt in your blender. Blend while adding roasted rapeseed oil. Serve with chopped coriander, sesame seeds, and a final drizzle of roasted rapeseed oil. Enjoy with pita bread.
- - Potato Salad with Roasted Rapeseed Oil: While cooking the potatoes, mix roasted rapeseed oil, mustard, balsamic vinegar, parmesan, and cream cheese in a bowl. Peel and cut the potatoes lengthwise. Arrange some lettuce leaves, diced ham, hard-boiled eggs, potatoes, and add your sauce.
- - Sautéed Chicken with Roasted Rapeseed Oil: In a bowl, mix chicken pieces with two tablespoons of roasted rapeseed oil, minced garlic, soy sauce, salt, and pepper. Let it marinate for 20 minutes. Then, heat a tablespoon of roasted rapeseed oil in a wok and add the marinated chicken. Once cooked, remove it.
|Genus and botanical species||Brassica napus seed oil|
|Ingredients||100% rapeseed virgin oil.|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 3700 kJ / 900 kcal
VN Matière grasse (fat) : 100 g
Dont acide gras saturés (of which saturated fat) : 7.6 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 0 g