R-Oil health benefits

R-Oil is low in Cholesterol and Saturated fat and High in Unsaturated fat.

We are the fortunate sole owners of Molten, a very specific type of rape seed. Molten has a specialist oil profile;  on average it contains 10% more Oleic Acid (Omega 9) than other rape seed oils, whilst maintaining good levels of Linolenic Acid (Omega 3) but uniquely, it has reduced levels of Linoleic Acid (Omega. 6).  For a balanced diet the levels of Omega 3 and 6 must be even. Omega 9 is high in anti-oxidants that reduce blood cholesterol.

  • A Natural Oil
    R-Oil is entirely natural and unadulterated.Extracted in the same way as extra virgin olive oil but with only half the saturated fat of its Mediterranean alternative and far more cost effective.
  • Tasty and Versatile
    With its amber colour and light nutty flavour, R-Oil looks and tastes great. Extremely versatile and high quality, R-Oil can be used in a variety of ways from deep frying to salad dressing, marinades to roasting.
  • Free from Additives
    After harvest, the grain is dried and cleaned before pressing without heat or the addition of solvents.

The high level of Oleic Acid provides temperature stability and prolonged frying time without the need for hydrogenation (which produces unwanted transfats). Processed, solid fat is bad for us and the widespread use of Palm Oil which is generally a block of fat that is melted to be used in fryers is dire for our health and in many cases the environment.  R-Oil can do the job of palm oil due to a high smoke point (it gets to a very high temperature) without the negative health implications, making it the ideal oil for anything deep fried.

% Fatty acid content of R-Oil compared with others

R-Oil gives you

A balanced source of Omega 3 and Omega 6

High in unsaturated fatty acids; >70g/100g are Omega – 9  monounsaturates

High in unsaturated fatty acids; ~18g / 100g are Omega 3 & 6 polyunsaturates

No trans fats

UK Produced, cold pressed oil

Free from added colours or preservatives

Choose fats and oils containing mono-unsaturates(e.g. olive and rapeseed oils) and poly-unsaturates(e.g. sunflower, corn, soya and rapeseed oils) instead of lard or butter ”

British Nutrition Foundation