Rypsiöljy

Rypsiöljy is a vegetable oil derived from the seeds of the rapeseed plant, a member of the *Brassica* genus. The term "rapeseed" historically referred to oils with high levels of erucic acid, which were found to be unsuitable for human consumption. Modern varieties of rapeseed, specifically bred for culinary use, are known as canola (Canadian Oil, Low Acid) and produce oil with very low erucic acid content. Rypsiöljy in many contexts, particularly in Europe, refers to this low-erucic acid variety.

The cultivation of rapeseed is widespread globally, with significant production in Canada, Australia, China, and the European Union. The oil is extracted through pressing the seeds, often followed by an extraction process using solvents to maximize yield. It is then typically refined, bleached, and deodorized to produce a clear, neutral-tasting oil suitable for various culinary applications.

Rypsiöljy is recognized for its nutritional profile. It is a good source of monounsaturated and polyunsaturated fats, including omega-3 and omega-6 fatty acids. Its relatively high smoke point makes it versatile for cooking methods such as frying, baking, and sautéing. It is also used in salad dressings, marinades, and as an ingredient in processed foods. Due to its neutral flavor and favorable fatty acid composition, it is often promoted as a healthy alternative to other cooking oils.