Historically grown in China since ancient times, this plant was introduced to Europe during the 18th century. This annual plant with yellow flowers is an old natural hybrid between cabbage and turnip.
Flowering begins in April and lasts for several weeks. Thanks to a combination of bee foraging and the wind, the pollen fertilizes the ovules in the flowers of the same or other more distant plants. Once fertilized, the flowers transform into thin pods each containing fifteen to thirty small seeds. These seeds are harvested by combine harvester in July, then stored until they are pressed to make oil. This crushing process uses an average of one ton of rapeseed to make 570 liters of oil, i.e. 1.75 kg of seed per liter of oil.
Made in the central part of the Loire Valley, our gastronomic, 100% virgin rapeseed oil comes from a local selection of the best crops, which undergo a toasting test to ensure that only the best floral and herb notes are retained. Our seeds are pressed carefully in order to preserve the nobility of this yellow flowering plant, representing the wealth that the central Loire Valley has to offer.
Watch the rapeseed harvest alongside our ambassador chef** Christophe Hay: