veteöl

Veteöl is a vegetable oil extracted from the germ of wheat. The name is formed from the Nordic word for wheat (vete) and the word for oil (öl). The oil is used primarily in culinary applications and, in some markets, as a dietary supplement because of its vitamin E content.

Production methods vary, but veteöl is usually produced by cold-pressing wheat germ, followed by minimal refining for refined varieties. Unrefined veteöl preserves flavor and aroma, while refined versions have longer shelf life and a lighter taste. Due to the low yield from each wheat kernel, the oil is relatively expensive compared with more common vegetable oils.

Composition and use: Wheat germ oil is rich in tocopherols (vitamin E) and polyunsaturated fatty acids. It has a light, nutty taste, and is commonly used in salad dressings, drizzling over finished dishes, or in short cooking at low heat. It is not recommended for high-heat frying because of its low smoke point and tendency to oxidize.

Storage and safety: To maintain freshness, store veteöl in a cool, dark place; refrigerating after opening can extend its shelf life. The oil may contain trace gluten; individuals with celiac disease or gluten sensitivity should check labeling or avoid it. As with other oils, rancidity is a concern if stored improperly.

See also: Wheat germ oil; List of vegetable oils.