A fine finishing oil comparable to olive oil but made in our backyard. Great for sauces and salad dressing.
Cold-pressed canola oil is to regular canola oil as extra virgin olive oil is to regular olive oil. Except, it’s healthier, tastier, more sustainable and just all around better.
While regular canola is cooked before being pressed, cold-pressed canola oil is generally crafted using traditional mechanical methods. Crucially the seeds are pressed slowly to limit the heat generated by friction. By keeping the temperature in the press under 60 degrees C the natural colours, flavours and nutrients are preserved in the finished oil.
Additionally, cold-pressed oils contain large quantities of antioxidants (aka – the good guys) which help fight cancer-causing free radicals (aka – the bad guys).