The oleic sunflower is nothing like the classic sunflower. It provides a much superior oil. Organic and non-GMO sunflower seeds are grown without any pesticides. The extraction of sunflower oil to make a high-end oil by cold pressing the flower is a mechanical process without heat and solvent, carried out just before putting it on the market, which gives it an exceptional taste of freshness. These conditions allow the nutritional values of sunflower oil to be fully maintained. Rich in Omega 9 (81.63%), its high thermal resistance (16.31 consecutive hours at 110 degrees Celsius in the laboratory), and its very delicate taste, give it a great cooking versatility at high temperatures (without risking oxidizing it) while offering many delicious options when used cold. With this oil on the menu, Quebec’s local food is gaining prestige.
Gourmet tips
This oil is easy to digest and is even more versatile than olive oil and contains up to half as much saturated fat. Its exquisite taste (sweet flavour of freshly shelled sunflower seeds) allows for salty or sweet culinary creations, which more bitter, pungent or astringent oils do not offer. So, here are some suggestions to lend a delicate flavour to your dishes, improve smoothness while adding a touch of sun and health to your menu:
- Cold: dressings, marinades, mayonnaises.
- On the stove: braising, browning, roasting, simmering.
- Baking: bakery and pastry products (muffins, pie dough, cakes, cookies).
Cosmetics field
Its high level of vitamin E (33%) also favours its use in the cosmetics and soap industry. Very soon, the company will jointly launch with Culture Sauvage a by-product named, Sunflower Okara, to add exfoliants in cosmetics and soaps; it will be one of the few products of plants and organic origin for these markets. Stay tuned!