Seitenbacher Organic Vegetable Oils
Until the beginning of the last century, the Alps divided Europe into two culinary halves. In the southern European kitchens, vegetable oils have been used for thousands of years. North of the Alps, on the other hand, it was mainly butter and animal fat that went into the pan. The ancient Romans saw this as undeniable evidence of a barbaric culture. For them, the availability of olive oil in the ancient Mediterranean was an indicator of the development of civilisation. Even the most remote outposts in Britain and on the Black Sea were supplied with olive oil. Almost everywhere archaeologists excavate traces of Roman settlements, amphorae are found in which the liquid gold was stored. Even today, olive oil is ubiquitous around the Mediterranean. And it is still a cornerstone of Mediterranean cuisine.
After the fall of the Roman Empire, olive oil almost completely disappeared from northern and central Europe. Other vegetable oils also had a rather shadowy existence in the kitchens of the Middle Ages. Poppy seed oil was produced in some monasteries, but the monks preferred to use it for medicinal purposes. Oils from hemp, linseed and rapeseed were used almost exclusively as lubricants or lamp oil in earlier centuries. Because of its originally extremely bitter taste, rapeseed oil only found its way into the kitchen in the poorest households or in times of need. This was to change only with the breeding of new rape varieties in the 1980s.
Because a tasty edible oil could suddenly be obtained from the herb plant, the areas under cultivation multiplied within a very short time. In almost every region of Germany, bright yellow rape fields now create impressive images in spring. In this country, however, rapeseed has not only established itself in the fields, but also in the kitchen. In 2022, 87 million litres of rapeseed oil were consumed in Germany. In the ranking of the most popular German cooking oils, rapeseed oil has thus relegated sunflower oil to second place. Olive oil only follows in third place. However, it is worth having different vegetable oils in the kitchen. Because each oil has its own strengths when it comes to refining hot or cold dishes. Vegetable oils differ not only in colour, smell and taste, but also in the proportion of omega-3 fatty acids and heat resistance.
Originally known for its high-quality whole grain cereals, Seitenbacher took over the Grünsfeld oil mill in 2010. Seitenbacher seamlessly continues its high standards for the naturalness, taste and quality of food in its oils as well. Thus, Seitenbacher vegetable oils are obtained by first pressing. The raw materials are pressed only once to obtain oils with as many valuable ingredients as possible.
Seitenbacher Organic Garlic Oil is suitable for dishes in which a fine, unobtrusive garlic flavour is desired. Seitenbacher Organic Rapeseed Oil enhances cold dishes such as salads, raw vegetable dishes and dips, but can also be used for hot dishes such as meat or vegetable dishes. Mediterranean dishes now also feel at home in German cuisine. Enjoy the native Seitenbacher Organic Olive Oil with freshly fried fish, tasty tomato salad or creamy buffalo mozzarella. The exquisite Seitenbacher Organic Truffle Oil enchants pasta dishes, risotto, meat and fish dishes with an unmistakable truffle flavour. While the Organic Seasoning Oil BBQ was specially designed for pickling meat, fish, poultry, vegetables as well as tofu and seitan, the Organic Seasoning Oil Asia gives wok dishes the typical taste of Far Eastern spices. Surprise your palate with the high-quality vegetable and spice oils from Seitenbacher.
