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| Cold
Pressed & Certified Organic Oils
Cold pressing
is an ancient, traditional method in which seeds are not heated
before, during or after the pressing process. Seeds are cleaned
and then mechanically pressed at a slow pace to limit friction
and avoid elevating temperatures.Our oil is pressed at low temperatures
(40 C max) to the exclusion of light and oxygen which are harmful
to the nutrients in cold-pressed oils. We then let the oil sit
for 24 hours before bottling. The natural coolness never robs
the seed of its’ vitamins, minerals or essential oils, so
the resulting oil is fresh, full of flavour and has the nutritional
power similar to that of the whole seed. Cold-pressed oils are
made up of essential
fatty acids and vitamin E while the whole seeds provide minerals,
fibre and some essential fatty acids. Cold Pressed Canola Oil Health Bonus! A wonderfully balanced and nutritionally significant oil containing a healthy ratio of omega-6 to omega-3 EFA's. Canola oil has a unique fatty acid profile very similar to extra virgin olive oil. In fact, it has been stated that canola oil has the best fatty acid profile of any edible oil. This is attributed to its very low level of saturated fats and high level of monounsaurated fats. An independent lab analysis of our certified organic canola oil, found it to contain higher amounts of beneficial vitamin E and beta-sitosterol and lower amounts of harmful trans-fatty acids than in the other canola oils which they tested. History, Storage and Use: We like to think of our Highwood Crossing Certified Organic Canola Oil as Canada's Olive Oil! Our cold-pressed canola oil is intensely flavoured with a birght, almost neon yellow colour. Use just like you would use olive oil! It's great in salad dressings & marinades and drizzled over vegetables (especially fresh tomatoes). Chefs describe our canola oil as robust, fresh, gutsy, golden and buttery. To use fresh canola oil in baking, substitute it straight across in any recipe calling for vegetable oil. If you find the taste too strong, divide the amount of canola oil in half and add either water or applesauce to replace the oil. For example, in a muffin recipe calling for 1/2 cup of vegetable oil, use 1/4 cup fresh canola oil and 1/4 cup water or applesauce. To replace solid fat (butter or lard) with healthy canola oil, use the below conversions:
Store canola oil in the refrigerator once opened for a maximum shelf life of one year. Unlike olive oil, our canola oil can be stored and used directly from the fridge.
Cold Pressed Flax Oil Health Bonus! Fresh flax oil is the highest vegetarian food source of the beneficial essential fatty acid omega-3 (alpha-linolenic acid). Current research findings suggest that omega-3 fatty acids help lower blood triglyceride levels and maintain the integrity of blood cell platelets. Omega-3 fatty acids are also required for normal growth and development and good vision. Recommendations made by Health Canada state that our bodies need a minimum of 1.1g to 1.8g of omega-3 per day for healthy growth and development. One teaspoon (5 ml) of fresh flax oil contains approximately 2.4 grams of omega-3! History, Storage and Use: Highwood Crossing's Farm Fresh organic flax oil tastes wonderful drizzled on vegetables, rice or pasta. We especially enjoy flax oil in place of butter with corn on the cob, new potatoes or any cooked vegetables. Farm Fresh certified organic Flax Oil is often used in salad dressings, smoothies, mixed with protein powders, cottage cheese or yogurt or taken daily as a natural supplement. Flax oil is not suitable, however, for frying or cooking as the Omega-3 essential fatty acids are sensitive to high cooking temperatures.
Click here for recipes using Highwood Crossing Flax and Canola Oils! Click here to COMPARE DIETARY FATS IN OILS Click here to see the PROCESS BY WHICH OILS ARE MADE |
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