Lincolnshire-grown Oleifera as recommended by TV Chef Rachel Green

Using cold pressed rapeseed oil is the next best thing for foodies, both professional and domestic.
A crop that's generally taken for granted in the county of Lincolnshire, over 575,000 hectares of crop is grown each year. 22% is used for biofuel, 13% as setaside but 65% is used in food production.
Predominantly, it's oil is blended with other oils - like blended whiskies, vin du table or mass produced tea - but Redhill-based Oleifera, made from plants grown across Lincolnshire and Nottinghamshire, is now producing a single crop oil - the equivalent of a single malt whisky, wine appellation or single estate teas.
Conventionally rapeseed oil is produced from seeds from different varieties that are crushed at high temperature, with solvents used to remove every last drop of oil from the seed.
The oil is distilled to remove the solvent, bleached to remove the colour, then treated with a mix of chemicals to remove the flavour and odour.
The result is oil that is indistinguishable from any other; an oil with none of the character of natural, pure rapeseed oil.
Companies like Oleifera cold press their oil, with no chemicals or heat used in the extraction process. It is simply pressed then filtered, bottled labelled and packaged on site.
The result of this single-rapeseed crop cold pressed oil is a product that's even healthier than olive oil. Cold pressed rapeseed oil has just 6% saturated fat! - olive oils have around 14%, sunflower around 10%- the fat that contributes to heart disease, diabetes and obesity!!
Oleifera oil provides high levels of Omega 3 6 and 9. Happy cooking...The Best of Lincolnshire