Chef's choice: David Littlewood on rapeseed oil from Ola Oils
- The Larder
- 2 July 2013
Scottish chef on favorite cooking oil from Aberdeenshire
Although using produce from local suppliers is important to us, so too is the quality of that produce – we only buy local where local is best. Lucky then that here in Deeside we have such a varied natural larder right on our doorstep, whether it’s game from the hills to possibly the world’s greatest whitefish port at Peterhead. One great example is rapeseed oil from Ola Oils. It’s a phenomenal product, full of flavour, plus it’s much healthier. We now use it almost exclusively in the kitchen instead of Greek, Spanish or Italian oils and it’s incredibly versatile. We cook with it, create dressings and emulsions from it, and use it to make everything from mayonnaise to oatcakes.
David Littlewood is Executive Chef at Raemoir House Hotel, Banchory.