![]() ![]() Third-generation farmer Algy Garrod uses it on his popcorn, to give it "a nice, creamy flavor," he explains while driving me through his bright yellow fields in Norfolk, in the east of England. Even chefs like Jamie Oliver and Nigella Lawson have embraced the "national" oil, which is grown, processed and marketed by British farmers. You'll find them at London's Fortnum and Mason food hall. Some products are touted as "extra virgin," and there's a Cotswold Gold rapeseed infused with white truffle. This vibrant, mustard-colored oil goes by names like Farrington's Mellow Yellow, Sussex Gold and Summer Harvest. Maybe that's because the version that most consumers know is a pale, neutral-flavored oil used for frying and baking.īut in the U.K., a more colorful and flavorful version has made its way onto store shelves: cold-pressed rapeseed that goes for £5-7 per 500 milliliters (about $9-12 for 17 fluid ounces). ![]() Rapeseed, an oilseed known in North America as canola, has a mild reputation as a cooking oil. ![]() Algy Garrod's rapeseed in bloom in Norfolk, England. ![]()
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