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brassola - pure kernel, pure taste
brassola kernel oils

Frequently asked questions

We are proud of our products and believe in the highest possible quality. Our patented milling process and the use of only select ingredients ensure we deliver on our promise of premium.

Below you can find out a little bit more about our oils and learn why we do what we do. If you still have unanswered questions, please contact us and we will be glad to help out.
What is canola kernel oil? [ ]
Normally canola oil is pressed from the seed which includes the black shell or hull. Brassola oils are produced using a patented method whereby the black, bitter hull is first removed and only the delicate, golden-yellow kernels are pressed. This is why we call our oils "canola kernel oil." Our sunflower oils are also produced using the same patented technique and are also considered kernel oils.
What are cold pressed oils? [ ]
Traditionally, cold pressing has meant heat is not added either before or during pressing. Adding heat allows for higher yield thus making the product cheaper, though it can alter the taste and color and destroy valuable nutrients. However, heat also builds up during the pressing process due to the friction used to extract the oil. We use a true cold pressing technique by actively cooling the presses during extraction. At no point during the process does the temperature exceed 104˚F (40˚C). It is this careful attention to detail that ensures you get only the purest, healthiest oil possible.
What are expeller pressed oils? [ ]
Expeller pressing is a mechanical method of extracting oil whereby the seeds are crushed. Though better than chemical extraction, expeller pressing generates heat due to the pressure and friction used to extract the oil. This heat can affect the color, taste, and nutrition of the resulting oil. Expeller pressing does not meet our standard of quality which is why we only cold press our oils.
What are refined oils? [ ]
Refined oils are those that go through further processing after extraction. Typically, this process as known as RBD or refined, bleached, and deodorized. Refining is necessary when the oils have either been subject to chemical extraction, or to remove odor and taste in oils where the hull has not first been removed. Refining typically consists or degumming, distilling, or neutralizing the acids present. Bleaching is process which removes unwanted colors typically with the use of activated carbon or clays. Deodorizing removes unwanted odor by subjecting the oil to high-heat steam pressure. Refining does not meet our standard of quality which is why we only cold press our oils.
Is hexane really used in conventional canola oil processing? [ ]
Yes, as it allows manufacturers to extract almost 100% of the oil from the seeds. The oil is then further refined, bleached, and deodorized to remove all of the impurities introduced into the oil during the manufacturing process. We never use chemical extraction as it does not conform to our high quality standards. Our yields are considerable less than with chemical extraction (around 40-50%), but we feel it is worth it for your health and for the environment.
Why are some of the oils gently steamed? [ ]
After cold pressing a select items are gently steamed at a low temperature. This is done to reduce the odor that can be present when cooking at high temperatures.
What is the healthiest oil I can use? [ ]
Ask 10 different people and you are likely to get 10 different answers. However, there is a tremendous amount of misinformation about canola oil. Much of this misinformation is due to the suspect practices of conventional canola oil producers. When choosing a cooking oil it is best to first consider your application and then take into consideration the balance of both "bad" fats (saturated fats) and "good" fats (monounsaturated and polyunsaturated). Canola oil is one of the healthiest cooking oils available with zero trans fat and no cholesterol, healthy monounsaturated fats and polyunsaturated fats, and the lowest amount of saturated fat among all common cooking oils.
Are all of your products non-GMO? [ ]
Yes. All of our products are sourced from seeds grown in Europe where it is prevented by law from growing genetically modified canola (or any GM crop). As such, we can safely ensure all products are non-GMO. We are in the process of obtaining the "non-GMO Project Verified" seal.
Are your products certified organic? [ ]
We have a range of items which meet the organic criteria set forth by both the European Union and the USDA. All certifications are done by a globally recognized laboratory in Europe. Our organic products can be easily recognized by the USDA Organic seal on the label.
What do you do to produce sustainably? [ ]
Nothing in our process goes to waste. Side products like the press cakes or oil from a second pressing are used either for animal feed or as power for our milling facility. Our eco-friendly cycle sets the standard for the oil seed industry in Europe.
Are dark bottles necessary? [ ]
Thanks to our patented manufacturing process, our kernel oils are highly pure. As such, they have natural light and oxidation protection. Because we remove the hull and press only the kernel, harmful prooxidants - which would favor oxidation - are not introduced into the oil, and healthy antioxidants are preserved. It is these factors working together which provide the natural protection against light and extend the shelf life of the oils.
Why are Brassola kernel oils more expensive than expeller pressed sunflower and canola oils? [ ]
Because we care about making only the purest and healthiest cooking oils possible. It begins with ensuring only top quality raw materials are used. We reward our contract farmers for meeting our high standards for seed quality. Additionally, the yield of our oil presses are significantly lower due to true cold pressing and by never using solvents, chemicals, or heat to boost yields.
What are high oleic oils? [ ]
High oleic oils are high in monounsaturated fats (oleic acid) and lower in polyunsaturated fats which give them greater heat stability and a higher smoke point. High oleic oils are a good choice when cooking at higher temperatures. The large amount of monounsaturated fat in high oleic oil has been shown to lower LDL cholesterol (the bad kind) without lowering HDL cholesterol (the good kind). When LDL cholesterol goes down, so do the risks of heart disease, heart attacks, and stroke.
 
Brassola is pleased to offer both high oleic canola and high oleic sunflower kernel oils
What is the best oil to use for frying? [ ]
For high applications such as frying, we recommend our high oleic canola oil. The only difference against our standard canola is the high oleic contains more oleic acid (a monounsaturated fat) and less polyunsaturated fats. This profile makes the oil more stable allowing for greater heat tolerance.
How should Brassola kernel oils be stored? [ ]
We recommend storing our kernel oils at room temperature and protected from direct sunlight.
Can I refrigerate my Brassola oils? [ ]
Brassola oils can be refrigerated and this may increase shelf life, however it is not necessary.
How can I tell if the oil in my pantry is still good? [ ]
Though our unrefined oils tend to have a stronger natural taste, it should be easily apparent if the oils have gone rancid. Rancid oils will have a distinct smell and taste. All bottles are labeled at the time of production with a best before date. We do recommend storing your oils in a cool dark place to prolong shelf life.
Where can I purchase Brassola kernel oils? Can I purchase them directly from you? [ ]
We are in the process of expanding our distribution in the U.S. and will soon offer the option to find us in a local store. Unfortunately we cannot sell directly to consumers at this time, but please check back as we hope to have an online partner soon!
Do you still have questions? [ ]
Get in touch with us by simply filling in the message form in the contact section. We are more than happy to answer your enquiries or learn your opinions about Brassola Kernel Oils.

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