Cold-pressed Virgino is ideal for all cooking, particularly salads, marinating and baking. Owing to its high fuming point (+210° C), the oil is ideal for frying and deep frying. Virgino tolerates heating and boils without splashing. The mild, nutty flavour allows the use of the oil for a number of different purposes.

Ideal for Frying
Some cold-pressed vegetable oils such as olive oil are not recommended for frying. When burning, the chlorophyll particles they contain turn into carcinogenic PAH particles. Cold-pressed Virgino is safe for cooking because only fully mature seeds no longer containing chlorophyll are used for its production.

Always Fresh Oil
Cold-pressed rapeseed oil has the advantage of freshness. The pressed oil is not shelved for long periods; instead, the raw material is stored as seeds, which allows the extraction of oil throughout the year. Virgino is available to the consumer a month after the production.

Virgino Remains Clear even in the Cold
Virgino retains its qualities best in a dark and cool place. It remains clear and fluid even in the cold, unlike other vegetable oils. For preservation, the most important thing is to avoid exposing the oil to direct sunlight.