Culinary Notes
The Smoke Point Advantage: This is where it beats Extra Virgin Olive Oil. While EVOO burns at ~160°C (320°F), Cold Pressed Rapeseed Oil remains stable up to ~200°C (400°F). This allows you to sauté potatoes or sear meat while still retaining the "virgin" flavour of the oil, without it turning bitter or carcinogenic.
The "Fishy" Risk: Rapeseed is naturally high in Omega-3 fatty acids. If the oil is of poor quality, old, or has been exposed to too much light, it can oxidise and develop a "fishy" smell. Always buy it in dark bottles and store it in a cool cupboard.
Baking: Because of its earthy, nutty profile, it is the superior choice for baking heavy, spiced cakes (like gingerbread, carrot cake, or pumpkin bread), where butter might be too heavy and olive oil too fruity.
Emulsifying: It makes a stunning, deep-yellow mayonnaise. However, its flavour is potent; it pairs best with strong aromatics like garlic or horseradish, rather than delicate herbs which it might overpower.
