Following its recent quiet launch, Ireland’s first mild, light rapeseed oil is already finding favour in the kitchens of some of Dublin’s best-known restaurants.
Developed without the use of chemical methods, Collar of Gold uses water vapour to produce a delicate, pale, flavourless oil which ensures that the taste of the food itself is what shines.
The innovative natural oil is already being lauded for its purity and high heat stability, two attributes that have seen it swiftly incorporated into cooking processes at restaurants including Chapter One, L’Ecrivan and Restaurant Patrick Guilbaud.
Available in non-drip easy pour 500ml bottles from SuperValu.
Words: Martina Murray
