Rapeseed oil is obtained by extraction or by pressing with further processing. The first unrefined and non-deodorized refined varieties are intended for feeding and selling through retail chains. For food purposes, allow the product, the content of erucic acid which does not exceed 5%, and thioglucosides – 3%.
Rapeseed oil has a specific pleasant taste and aroma, and in its taste, this product is not inferior even to olive oil.
