At ‘Summer Harvest’, they pride themselves on producing multi-award winning ‘Cold Pressed Rapeseed Oil’ which they grow, press and bottle on the family farm in the heart of the fertile Strathearn Valley in Perthshire. They take great care in sowing their seed and using traditional rotational farming techniques they nurture the crop to produce ‘cold pressed rapeseed oil’ of the highest quality.
Summer Harvest's cold pressing techniques retain the natural goodness from the seed. With only 6% saturated fats, a high Omega 3 content, rapeseed oil clearly has nutritional benefits over other oils*. With its fresh light taste it is ideal for dressing, marinades and salsas. While its high flash point(230oC*) makes it the ideal oil for perfect roast potatoes, roast vegetables or stir frying.
Recommended by many chefs such as Mark Greenaway, Jacqueline O’Donnell and Neil Forbes, it is the perfect oil for any kitchen.
‘Summer Harvest Cold Pressed Rapeseed Oil’ provides a versatile, delicious oil which does not compromise on taste or quality.
Code: 8055 (1lt)
Code: 8056 (5lt)
Code: 11088 (500ml)
Summer Harvest's multi award winning Scottish ‘Cold Pressed Rapeseed Oil’ has a fresh light taste, is extremely versatile and can be used in salad dressings, salsas and marinades. With its high burning / flash point of 240oC the oil can also be used for roasting, baking and in your stir-fries.
Serve this with any grilled fish and in particular King Prawns. The fiery chilli and the sweet prawns are just great. Or for a moreish appetiser, serve as a dipping sauce with warm fresh bread – but you better have lots of both, as your guests will definitely want more!
With such wonderful Scottish flavouring, it’s no surprise that this dressing is the perfect complement to succulent Scottish venison. The fragrant juniper mixed with the richness of the bramble is a true taste sensation. Or try this with duck by flaking the meat from the bone and tossing in this dressing while still warm. Toss together with a crunchy salad and the stickiness of the dressing and the still warm duck makes for an wonderful light meal.
With its zingy texture, this works particularly well with fish. I like nothing better than drizzling it over a fresh, grilled piece of sea bass on a cool summer’s evening. Get the skin nice and crispy and see how the flavours interact with the oily white flesh and then the crispy blistered skin.