What Makes A Cooking Oil Extra Virgin?
Can a rapeseed oil really be Extra Virgin?
We get asked time and time again about the term Extra Virgin and whether it can be used for rapeseed or if it’s a term reserved purely for olive oils?
When it comes to cooking oils, the term "extra virgin" is often associated with olive oil. Extra virgin olive oil is praised for its exceptional quality and health benefits. However, there's a growing debate in the culinary world about whether the term Extra Virgin is exclusive to olive oil.
Here at littleseed we are firm believers that the term Extra Virgin relates purely to the process of extracting the oil and is one that can be used for other cooking oils and not just olive oils.
In this blog, we'll explore the origins of the extra virgin classification, the characteristics different oils, and whether they can indeed be considered extra virgin.
What does Extra Virgin mean?
To understand whether a cold pressed rapeseed oil can be described as extra virgin, we first need to clarify what "extra virgin" means. Extra virgin oil is the highest quality and least processed form of cooking oil. It is made solely by mechanical means, without the use of heat or chemicals. The fruits or seeds from which the oil is made are typically cold-pressed, meaning they are mechanically crushed and pressed to extract the oil.
So the term Extra Virgin doesn’t have anything to do specifically with olives it actually refers to the process in which the oil is extracted and describes oil which only comes from the first pressing. The first press is always a “cold press” which means the oil is extracted using purely mechanical pressing methods and no heat or chemicals are used to extract the oil.
We only ever cold press our oil and use that oil from the first pressing which is why what makes us proud producers of Extra Virgin British rapeseed oil.
Our presses are simply like large screws which cold press the seeds by squeezing the oil gently from them. We literally ‘press’ the oil out of the seeds. That.is.it. Nothing more, nothing less.
The rapeseed we use is grown on our own farm or farms local to us. By working only with local Yorkshire farmers who we know and trust we can guarantee the consistently mellow flavour of our oil.
Extra Virgin Olive Oil vs Extra Virgin Rapeseed Oil
Flavour and Aroma
Extra virgin olive oil is known for its rich, fruity, and sometimes peppery flavour, which varies depending on the olive variety and region.
Extra Virgin Rapeseed oil, has a more neutral, slightly nutty taste and aroma, making it suitable for a wide range of cooking applications without overwhelming other flavours.
Nutritional Profile
Extra virgin olive oil is prized for its health benefits, including its high content of monounsaturated fats, antioxidants like polyphenols, and anti-inflammatory properties.
Extra virgin rapeseed oil is an even healthier option due to its favourable fat composition, including high levels of omega-3 fatty acids and a low saturated fat content. As well as good levels of Omega 3 extra virgin rapeseed oil is rich in Vitamin E.
Versatility
Extra Virgin olive oil has a lower smoke point, typically around 325-375°F (163-190°C). This makes it suitable for low to medium-heat cooking methods like sautéing and light frying plus dipping and dressing.
It's important to note that heating extra virgin olive oil beyond its smoke point can lead to the oil breaking down and developing a burnt or bitter taste. It can also release harmful compounds such as acrolein, a chemical that can cause respiratory and eye irritation.
Extra virgin rapeseed oil offers its own unique set of benefits. Its high burn point 375-450°F (190-232°C) and neutral flavor makes it suitable for an even wider range of culinary applications including frying, roasting, baking, dipping and dressing. Its wide range of applications makes it an ideal everyday cooking oil.
