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This breed of cooking oil from the Cotswolds is taking the culinary world by storm! Made from cold-pressed rapeseed oil, it is already used by Michelin-starred restaurants in their salads and stir-fries, marinades and roasts, and is picking up many more converts along the way.
The brainchild of Robert and Hamish Campbell, R-Oil is made on their farm in Stow on the Wold. After experimenting with different presses to extract the right flavour and consistency, they finally found the winning formula, earning them numerous innovation awards. The oil is produced using sustainable methods, with a huge emphasis on care for the environment; any waste oil is used to make bio-diesel to run their vehicles and any by-products from the crop goes towards animal feed.
R-Oil scores highly on the health side of things too – it is lower in saturated fat than olive oil and sunflower oil, has no transfats, and is an excellent source of linoleic and linolenic acid which our bodies convert to Omega 3 and Omega 6 fatty acids, and which are essential for a balanced diet and can only be obtained through food.
To find out more visit www.r-oil.co.uk