Rapeseed oil

The rapeseed plant usually blooms in the summer and is famous for its golden-yellow flowers. Belonging to the cabbage family, it’s closely related to turnip and mustard. Its oil — known both as rapeseed oil — is widely used for cooking, baking, and food processing.

Originally, culinary rapeseed oil was developed via traditional crossbreeding. However, most varieties available today are genetically modified (GM) to be pest resistant. Thus, these products are generally classified as genetically modified organisms (GMOs).
Product: High Oleic Rapeseed Oil
Product Name: The Good Oil
Product code: HOLL-NZ – 4.2.2019
Description: A virgin liquid oil derived from a specific variety of rapeseed grown in New Zealand, particularly high in oleic acid and low in alpha linolenic acid. the oil is virgin and pressed under a cold pressing process. oil temperature is a maximum of 38 degrees c at the time of oil extraction.
Typical Analysis:
Free Fatty Acids (%) 0.10 – 0.25
Peroxide Value (meq/kg) 0.10 – 0.50
Colour Gold
Moisture (%) 0.10 max
Flavour / Odor Typical, bland
Stearic Acid (C18:0) (%) 1.0 – 4.0
Oleic Acid (C18:1) (%) 74.0 – 78.0
Linoleic Acid (C18:2) (%) 13.0 – 15.0
Linolenic Acid (18:3) (%) 2.5 – 3.5
Erucic Acid (C22:1) (%) 0.5
All results at time of manufacture
Composition: High Oleic Rapeseed Oil (NZ)
Origin: Crop is grown and processed (crushed) in New Zealand
GM Status: This product is GE FREE and does not require Genetic Modification labelling
Nutritional Data:
Average Quantity Per 100g
Energy 3696kJ
Protein 0g
Fat – Total 99.9g
Fat – Saturated 7g
Fat – Monounsaturated 76g
Fat – Polyunsaturated 17g
Fat – Trans 0g
Fat – Erucic Acid 0.5g
Carbohydrate – Total 0g
Carbohydrate – Sugars 0g
Sodium 0mg