IT is bright yellow, cooks at the highest temperatures without burning, and is packed with Omega-3 and vitamin E.
Cold-pressed Scottish rapeseed oil has long been recognised by top chefs across the country as a healthy alternative to imported olive oil.
Now eight Scottish producers from across the country - Black & Gold of East Lothian, Borderfields, Cullisse of Moray, Mackintosh of Glendaveny in Aberdeenshire, Ola of Inverurie, Stark of Arran, Summer Harvest of Perthshire and Supernature of Midlothian - will launch themselves under the collective banner of "Scottish Rapeseed Oil - Scotland's Gold" in a concerted campaign to get more of it into our kitchens.
Rapeseed oil is the fastest growing sector of the oils category in the UK, and is worth more than £8 million.
The move, as the Royal Highland Show starts in Ingliston today, marks a development in the Scottish food and drink industry, where collaboration of competitor businesses is seen as the way forward.
"We want to establish a point of difference between Scottish rapeseed oil and those from elsewhere, because we believe the long daylight hours and cooler climate in Scotland are best suited to producing plants of the highest quality," said Lynn Mann, of Supernature.
James Withers, chief executive of Scotland Food & Drink, said: "By joining forces with their competitor businesses, the eight Scottish producers of cold-pressed rapeseed oil are working together to build awareness of the numerous benefits of rapeseed oil."
Neil Forbes, chef director at Cafe St Honoré, who will help launch Scottish Rapeseed Oil in the Cookery Theatre at the Royal Highland Show, said: "We have a genuinely world-class product."
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article