Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)

Cold Pressed Rosehip Seed Oil (250ml)

£7.99 £9.99 20% OFF

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Description

🌿 Cold Pressed Rosehip Seed Oil (250ml)

Premium cold pressed Rosehip Seed Oil with a light texture and a naturally tangy, fruity character — a food-grade, edible oil ideal for everyday wellness routines, salads and finishing dishes.

✓ 100% pure & unrefined
✓ Cold pressed from rosehip seeds
✓ Naturally rich in essential fatty acids
✓ Light, fruity flavour
✓ Vegan, gluten-free, non-GMO

Stir a teaspoon into smoothies, yoghurt or dressings, or drizzle over salads and cold dishes. Best used cold to preserve its natural character.

Bottled in glass to help preserve freshness and quality.

Ingredients
100% Cold Pressed Rosehip Seed Oil.
Storage
Caution
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)
Cold Pressed Rosehip Seed Oil (250ml)

heAr frOm oUr natURally tAlented cOOks

Add client reviews & testimonials to showcase your store’s happy clients.

Author name here - Breif text here

Welcome to healthy (yes HEALTHY) great-tasting frying! I never thought it would ever be possible to have a fry-up and for it to be good for you. Turns out I was wrong. Do your own research into OLEIC high mono-unsaturates and come back and buy this stuff! I'm planning on a second purchase so I have some for using in the wok and frying pan…

Viki

A wonderful oil. Here's an example where I think this oil is better. I shallow-fried some chicken wrapped in panko breadcrumbs twice with this oil, with great results, but then I ran out and the next time I used normal sunflower oil. The chicken browned far too quickly and I had to finish them off in the oven.

AshC

Quality multipurpose oil that won’t change the taste of your food. If you want an oil that will never spoil your recipes, or just want to make sure you're using the healthiest oil you can buy then this is it. And if you really enjoy cooking and baking you should definitely have this oil in your cupboard.

Zara-J

Exceptionally versatile. Works well with everything so far, no taste, no grease trail it’s brilliant. Used in frying and a little goes a long long way with no after taste. Used for roast potatoes and it was brilliant. Also used as part of a salad dressing and worked brilliantly. Very versatile and turns out economical, as well as being better for you.

Deborah

Naturally Asked Questions

Frequently asked question

Use this text to answer questions in as much detail as possible for your customers.

Is high-oleic sunflower oil gluten-free?

Absolutely! High-oleic sunflower oil is naturally gluten-free, making it a safe option for individuals with gluten sensitivity or celiac disease. It is a versatile cooking oil that can be used for frying, baking, and as a salad dressing without altering the taste of your food.

High-oleic sunflower oil vs. vegetable oil

High-oleic sunflower oil is a specific type of oil rich in monounsaturated fats, whereas vegetable oil is a generic term for oils derived from plant sources and can include a variety of oils such as soybean, canola, and corn oil. Vegetable oil is comparatively unstable when heated, only suitable for pan-frying (with oil being used only once) and not for deep frying when oil is used repeatedly. The health benefits and cooking stability of vegetable oil can vary depending on the type, making high-oleic sunflower oil a more reliable and healthier choice.

High-oleic sunflower oil vs. olive oil

Both high-oleic sunflower oil and olive oil are rich in monounsaturated fats and offer heart health benefits. However, high-oleic sunflower oil stands out for its versatility in cooking and neutral taste, allowing it to be used in a variety of dishes without altering or overpowering the foods’ original flavour. When compared to olive oil, high-oleic sunflower oil is a more adaptable option for different culinary applications, making it a valuable addition to any kitchen.

High-oleic sunflower oil vs. rapeseed oil

High-oleic sunflower oil and rapeseed oil are both heart-healthy options rich in unsaturated fats. However, high-oleic sunflower oil has a higher oleic acid content, contributing to its cooking stability and longer shelf life. It is also versatile in recipes and has a neutral flavour, making it suitable for various cooking methods. While rapeseed oil is low in saturated fat and contains omega-3 fatty acids, the adaptability and stability of high-oleic sunflower oil make it a preferable choice for many culinary needs.

How long does high-oleic sunflower oil last once opened?

High-oleic sunflower oil has a longer shelf life compared to regular sunflower oil due to its high oleic acid content, which makes it more stable. Once opened, it should be stored in a cool, dark place and ideally used within six months to a year for the best quality, although it may remain safe to use beyond this period if stored properly.

Which is better for high cholesterol, olive oil or sunflower oil?

An analysis of data from dozens of studies reveals that replacing saturated fat in the diet with unsaturated fat reduces low-density lipoprotein cholesterol. Oleic acid in high-oleic sunflower oil has been found to lower blood pressure and cholesterol. Oleic acid has also been found to raise HDL (good) cholesterol, fight inflammation and fight the effects of free radicals in the body.

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