Interesting article on how chefs are choosing rapeseed oil over other oils.
Rapeseed oil has been winning over home cooks and professional chefs for a good few years now. The nutty, grassy flavour and golden colour means it can be used to either cook with or finish dishes in just the same way as olive oil. As spring turns into summer, fields up and down the UK turn a bright, vibrant yellow as the plants that produce this seed begin to flower.
We travelled to one of the many farms in Britain that produce rapeseed oil from plant to bottle to see how these colourful plants are harvested, cold-pressed, filtered and finally bottled. With just a few simple pieces of equipment and lots of time and patience, artisan producers can create an award-winning culinary oil that’s in high demand among foodies across the UK.