Cold Pressed Organic Sunflower Salad Oil 500ml by Melrose
Great For Salads
Melrose Organic Refined Sunflower Oil
An all round oil which can be used for cooking and salads. Quite often has a distinct sunflower taste characteristic.
A new development which mimics Oleic Sunflower and Olive Oil in fatty acid composition. Stable and bland flavour - a recommended cooking oil.
In our commitment to health and the consumer, we do not stop at the manufacturing and distribution of the highest quality, certified organic, fresh unrefined oils. We also aim to educate the user about fats and oils and where possible, shed light on controversial nutritional issues.
John Finnegan (Author of The Facts about Fats) says: - "Good quality oils need to be expellor-pressed at temperatures below 45 degrees C and not solvent extracted. They should not be subjected to high heat temperatures, to deodourising, bleaching, alkali refining or winterising processes. They need to be produced by light and oxygen excluding methods, bottled in containers that prevent the further exposure to light which causes rancidity and where possible, they should be produced from organically grown seed".
Education - The right oil for the right result Melrose have oils for specific needs and uses. For instance, it is not generally known that it is only in Extra Virgin and Virgin Olive Oil that the antioxidant polyphenols and squalane are present. In "Pure" and "Light" Olive oil, these natural ingredients have been removed in the refining process.
Complete food - More flavour Melrose Fresh Unrefined Oils have a more distinct flavour and aroma, just like any other whole food which has not been denatured or processed. If you are used to denatured, refined oils, it may take some time to become accustomed to Fresh Unrefined Oils. Besides the nutritional benefits, unrefined oils will impart extra aroma and flavour.
Ingredients: 100% Cold Pressed Refined Sunflower Oil
Melrose Kitchen Oils are your best guarantee of freshness, purity and quality. The importance of the essential fatty acids in vegetable oils demand nothing less.
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