


Sunflower seed oil is obtained by mechanical pressing from the germ of carefully selected non-genetically modified (GMO) Helianthus Annuus (sunflower) seeds.
It is characterized by a high concentration of oleic acid (about 80%) which makes it similar to olive oil and much more resistant to high temperatures than common sunflower oil.
Table oil, suitable for sauces, mayonnaise and preserves. Suitable for cooking, particularly suitable for frying thanks to its resistance to high temperatures (high smoke point).
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High oleic sunflower seed oil obtained by cold mechanical pressing from a particular variety of Helianthus Annuus seeds (scientific name for sunflower) that are not genetically modified (GMO-free).
It is characterised by a high concentration of oleic acid (about 80%) which makes it similar to olive oil.
High oleic sunflower oil has a tasty flavour and is light yellow in colour.
It is characterised by a high quantity of vitamin E.
High oleic sunflower seed oil is mostly made up of unsaturated fatty acids, including linoleic acid (omega6).
Compared to “common” sunflower oil, high oleic oil is more stable during cooking thanks to the high concentration of oleic acid and is very resistant to high temperatures.
It is therefore very suitable for frying and for all cooking that requires high temperatures.
It is excellent for seasoning vegetables and greens, preparing sauces, mayonnaise, and preserves in oil.
230 °C - 245 °C
Store in a cool, dry place away from light and heat sources.
Reseal the package after use.
10 L can
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