100% Cold Pressed Organic (KRAV-marked) rapeseed oil, without additives.
Lykkäppan's rapeseed oil is rich in the beneficial Omega3 and Omega6. It is excellent to use as a seasoning for your salad, for frying, baking and for your grill oil.
Farm pressed by: Göran Pettersson, Rynninge Fellingsbro
Grown by: Berga Gård, Fjugesta
A fantastically good and fine oil that Sörgården Måla uses above all for mustard. In addition, I use it privately for all kinds of cooking
"Rapeseed oil is a vegetable oil produced by pressing rapeseed. The oil can be produced by either cold pressing or hot pressing. Rapeseed oil is best for baking and frying at temperatures up to 180 degrees." Wikipedia
Facts: Rapeseed oil
- Rape came to Europe in the 14th century
- Good balance between omega-3 and omega-6
- Good vegetable fat to use in cooking
- Does not increase the risk of diseases such as cardiovascular disease etc.
The origin of rapeseed oil
The oil plant rapeseed belongs to the Brassica family and various varieties have been used for several thousand years, but it was only in the 14th century that rapeseed came to Europe, and then it was primarily used as lamp oil. The type of canola most commonly used as food originally comes from Brassica napus or Brassica rapa and these seeds originally had a high content of the toxic substance erucic acid. Erucic acid gives a bitter taste and is harmful to the heart in large quantities. Rapeseed oil was therefore not used as food except in emergencies. Using traditional plant breeding techniques, the rapeseeds have been refined and rapeseed oil sold as food now contains 1-2% erucic acid.
Use rapeseed oil
Rapeseed oil can be used well for hot cooking as it has a smoke point of 180 degrees. When heated to higher temperatures, there is a risk that polyunsaturated fatty acids are destroyed. In rapeseed oil, it is mainly LA and ALA with many double bonds that are particularly sensitive to oxidation. When they are exposed to heat, light, oxidation and other stresses, there is a risk of harmful free fatty acid radicals being formed.
But since rapeseed oil largely contains monounsaturated fat with only one double bond, the oil is relatively heat resistant. There is some risk that a small percentage of omega-3 and omega-6 fats are destroyed by extreme heating, but it is not the case that all the polyunsaturated fatty acids in the oil are destroyed as soon as the oil is heated. How large a percentage is destroyed depends on temperature, time and whether the oil is reused. An oil that is reused several times gets a much larger proportion of oxidized fats.
History Lycktappen
The farm where Lycktäppan's rapeseed oil is pressed belongs to Rynninge by, an old classic row village that has never been shifted according to "Laga shifte". We started converting the farm to organic farming as early as 1996. In 2008, the first home-grown and farm-pressed rapeseed oil was bottled. If the farm's own cultivations are not enough, rapeseed is bought in from a nearby, KRAV-approved cultivation.
Göran, who manufactures Lycktäppan's rapeseed oil, was born and raised on the farm, trained in agriculture and graduated as a Master of Agriculture in 1991. In 1995, I took over the operation of the farm, after my parents. In short, I have been involved in farming in some form since I left primary school in 1980. The farm, which I own with my brother, was originally purchased by my grandfather in 1936.