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The Caterer

Extra-virgin, cold-pressed rapeseed oil from Hillfarm

26 May 2010 by
Extra-virgin, cold-pressed rapeseed oil from Hillfarm

In order to label Hillfarm Cold Pressed Rapeseed Oil as "extra virgin", the oil needs to meet the strict EU definition as applied to olive oil. This includes a maximum free acidity level of 0.8g per 100g and no chemical extraction. Hillfarm Extra Virgin Cold Pressed Rapeseed Oil has a free acidity level of less than 0.2g per 100g and is cold pressed.

Hillfarm grows and presses the rapeseed and bottles the oil on the family farm in Suffolk. Cold pressed rapeseed oil is produced by gently squeezing the rapeseed, and the resulting oil is simply filtered and bottled. The process does not involve the addition of heat or the use of solvents to extract the oil from the rapeseed like traditional rapeseed/vegetable oil. The high levels of natural Vitamin E in the oil naturally preserve the Omega acids, giving the finished product an 18-month shelf-life. Compared with olive oil, Hillfarm rapeseed oil has a higher burning point and half the saturated fat.

The oil is available in 250ml, 500ml and 750ml dark green bottles (to reduce the degradation by light of the high levels of Vitamin E) and a 5-litre stackable and recyclable container and is now listed with 3663.

To buy it, callHillfarm Oils
01986 798660


The search is on to find the Caterer and Hotelkeeper 2010 Excellence in Food & Drink Award winners, and suppliers have until 18 June to enter. For full details see page 46 of this issue or go to

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