The Good Oil is cold pressed. What does this mean?

Pure Oil New Zealand produces extra virgin oils from locally grown rapeseed and sunflower seed using a cold pressing process with no added heat or chemicals. The result is a naturally mild oil with delicate aroma and a richly golden colour.

Cold pressed oils rely on the inherent quality of the oil present within the seed. Oil quality is established during crop growth in the field and is influenced by agronomy, nutrient inputs and climatic conditions. This is supported by best practice seed handling, drying and storage prior to processing, which helps preserve seed integrity and minimise deterioration.

In the cold pressing plant, oil is extracted using large screw presses without chemical solvent extraction or high temperature processing. The priority is high quality oil as opposed to maximise oil yield. The oil is then filtered to remove residual seed fragments and fine material. Low free fatty acid (FFA) and moisture levels are key indicators of quality, reflecting both seed condition and careful processing at the time of pressing.

The Composition of Common New Zealand Oils

fatty-acid-profiles-guide

How does The Good Oil Extra Virgin Rapeseed Oil fit into a healthy diet?

The Good Oil extra virgin oils have a favourable nutritional profile, with a high proportion of unsaturated fats and low saturated fat. Both are cold pressed using no added heat or chemicals, and are naturally stable oils due to their high oleic fat composition.

Saturated Fat
The proportion of saturated fat in The Good Oil is low, at approximately 7%. This equates to around 6g saturated fat per 100ml, which is lower than many commonly used cooking oils (Figure 2).

Zero Trans Fat
The Good Oil contains no trans fats. In general, dietary guidance encourages limiting saturated and trans fats, and choosing oils higher in unsaturated fats as part of a balanced diet.

good-oil-fat

Unsaturated Fat

The Heart Foundation NZ recommend choosing foods and oils with more monounsaturated and polyunsaturated fats for heart health. For cooking, oil stability is also important, as oils with very high polyunsaturated fat content can be less stable at high temperatures.

Originating from carefully selected high oleic oilseeds, both The Good Oil extra virgin rapeseed oil and extra virgin sunflower oil are naturally high in monounsaturated fats. Our extra virgin rapeseed oil also contains a small amount of omega 3 (alpha linolenic acid), contributing to a balanced omega 6 to omega 3 profile compared to many vegetable oils. Our extra virgin sunflower oil offers a naturally mild sunflower taste and an exceptionally high monounsaturated fat profile, making it a great option for everyday cooking, dressings and dipping.

Since introducing unsaturated oils into the New Zealand diet in 1974 the death rate from heart disease has halved.

Vitamin E

The Good Oil oils are naturally rich sources of vitamin E, an essential fat soluble vitamin and antioxidant that helps protect the body’s cells from oxidative damage. Sunflower oil is particularly well known as a natural source of vitamin E, while rapeseed oil also contributes vitamin E alongside its naturally balanced fat profile. One tablespoon (15 ml) provides a meaningful contribution towards an adult’s daily vitamin E needs.

The Good Oil is a high quality and versatile cooking oil

Pure Oil New Zealand carefully controls each stage of The Good Oil’s production to minimise oxidation and maintain quality. Oxidation is an undesirable series of chemical reactions involving oxygen that degrades oil quality over time, eventually leading to rancidity with off flavours and smells. To help minimise oxidation, oil is pressed fresh as required, stored under controlled conditions, and bottled in dark glass to reduce the impact of light.

By keeping oxidation to a minimum, Pure Oil New Zealand produces oils with low levels of free fatty acids (FFA) and excellent cooking performance, including a high smoke point. This makes The Good Oil a high quality oil that is versatile for everyday cooking.

The Good Oil is produced from High Oleic rapeseed. What are the benefits?

The Good Oil extra virgin oils are produced from high oleic oilseed varieties, including high oleic rapeseed and high oleic sunflower seed. These varieties have a naturally favourable fat profile that influences oxidation rate and heat stability during cooking and storage.

Oleic acid is a monounsaturated fatty acid. Using high oleic oilseed means The Good Oil has a higher monounsaturated fat content compared to standard varieties.

A higher proportion of monounsaturated oleic acid provides greater resistance to oxidation. Monounsaturated fats have a single double bond, making them less reactive and more stable during storage and cooking.

Alpha linolenic acid and linoleic acid are polyunsaturated fatty acids. The Good Oil uses varieties that are lower in polyunsaturated fats than many common vegetable oils, supporting stability at higher cooking temperatures.

Polyunsaturated fats contain multiple double bonds, making them more reactive and less stable under heat. Reducing the overall polyunsaturated fat content improves resistance to oxidation and helps maintain oil quality during cooking.

The Heart Foundation NZ acknowledges that oils rich in polyunsaturated fats can be less stable at high temperatures, and recommends for home cooking (including shallow frying, barbequing and stir frying) choosing oils that are lower in both polyunsaturated fat and saturated fat.

Overall, The Good Oil provides a favourable fat profile that supports stability during storage and cooking (Figure 3).

good-oil-fat-composition

The Good Oil is a beautifully golden oil. Why is it hidden in a dark bottle?

Light (UV) can accelerate oxidative degradation of cold pressed oils. Reducing exposure to direct light by using a dark glass bottle further protects oil quality over time. Our glass bottles are specially designed and produced in New Zealand for our cold pressed oils, and are made from approximately 80% recycled glass.

How does The Good Oil Extra Virgin Rapeseed Oil differ from standard rapeseed/canola oil?

Canola is a cultivar of rapeseed. However the Good Oil differs from standard rapeseed/canola oil in several ways.

  • The Good Oil crops are GE free and 100% grown in New Zealand. The cold pressed rapeseed oil is grown in partnership with local farms, while many retail canola oils are imported.

  • The Good Oil is cold pressed and filtered, while standard canola oils are commonly extracted using added heat (seed heating) and solvent extraction to maximise yield. We cold press and package the oil in Canterbury with the oil being 100% NZ made.

  • Many canola oils then go through intensive processing to become refined, bleached and deodorised (RBD), producing a neutral, odourless oil.

  • Because RBD processing removes much of the oil’s natural flavour, scent and colour (and can reduce some nutritional value), it does not rely on high quality oil at the extraction stage.

  • The Good Oil focuses on producing high quality oil that does not require heavy processing for general home use, so it retains its natural golden colour, mild flavour, and natural nutritional value.

  • The Good Oil is produced from a high oleic low linolenic (HOLL) rapeseed variety, chosen specifically for its stability during cooking and storage.

  • This variety is of European origin and has been carefully bred over a long time to maximise healthy fat content and cooking suitability, while maintaining a mild buttery taste.

  • A key reason canola varieties were developed was to reduce erucic acid levels in rapeseed oil. Through careful selective breeding, the high oleic rapeseed grown for The Good Oil has an exceptionally low erucic acid level, in many cases lower than standard canola oils.

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References

  1. Pure Oil New Zealand (2016). The Good Oil Cold Pressed Extra Virgin Rapeseed Oil Nutrition Information Panel
  2. Leading New Zealand Retail Brand of Canola Oil Nutrition Information Panel
  3. Leading New Zealand Retail Brand of Sunflower Oil Nutrition Information Panel
  4. Leading New Zealand Retail Brand of Extra Virgin Olive Oil Nutrition Information Panel
  5. Leading New Zealand Retail Brand of Soya Bean Oil Nutrition Information Panel
  6. Leading New Zealand Retail Brand of Rice Bran Oil Nutrition Information Panel
  7. Leading New Zealand Retail Brand of Coconut Oil Nutrition Information Panel
  8. Heart Foundation NZ. Eat some: healthy oils, nuts & seeds. Retrieved from http://www.heartfoundation.org.nz/healthy-living/healthy-eating/food-for-a-healthy-heart/replace-butter
  9. Ministry of Health (2015). Eating and Activity Guidelines for New Zealand Adults. Wellington: Ministry of Health
  10. National Health and Medical Research Council (2006). Nutrient Reference Values for Australia and New Zealand including Recommended Dietary Intakes. Canberra: Commonwealth of Australia
  11. University of Otago and Ministry of Health (2011). A Focus on Nutrition: Key findings of the 2008/09 New Zealand Adult Nutrition Survey. Wellington: Ministry of Health
  12. Heart Foundation NZ (2015, November 10). Which oils are safe to cook with?Retrieved from http://www.heartfoundation.org.nz/news-blogs-stories/blogs/which-oils-are-safe-to-cook-with