Mid-May in southern Sweden. Red barns, blue skies and rolling fields of yellow rapeseed flowers, shining like gold in the countryside landscape. This is the picturesque birthplace of the SMAKRIK rapeseed oils.
There are two kinds; a pressed and a cold-pressed. The pressed has a neutral flavour and is perfect for cooking, frying and baking. It also comes as butter-flavoured.
The cold-pressed has a nutty character and can take a more prominent role in the kitchen, as a final touch to zest almost any meal. It’s available in dill, thyme, or wild garlic flavour.
David Johansson, chef and one of our food designers, points out health awareness as a reason to why organic oils such as SMAKRIK is becoming increasingly popular. But, to many, this alone isn’t reason enough. It’s also about the taste.
“The neutral, pressed oil is really good when making a mayonnaise, and the butter-flavoured one can be used instead of butter when baking. The cold-pressed oil with dill flavour is great to curl over salmon before serving. The thyme and the wild garlic flavours fit perfectly with meat, just before it’s taken off the grill. Or as a last touch on top of the soup”, says David.
SMAKRIK rapeseed oils are a great way to bring a touch of Swedish cooking into your home. The possibilities are as endless as the golden rapeseed fields of Sweden.