Rapeseed oil tested: These oils impressed Stiftung Warentest
Rapeseed oil is one of the unassuming, long-standing staples in the kitchen – and it performed surprisingly well in the latest test by Stiftung Warentest. 22 out of 24 products received a "good" rating.
Whether for salads, cakes, or frying: hardly any oil is as versatile as rapeseed oil. Stiftung Warentest has now taken a closer look at 24 best-selling rapeseed oils, examining not only taste and quality, but also contaminants, heat stability, and labeling.
The result is remarkably positive: 22 of the 24 tested oils received a "good" quality rating. The testers found no critical levels of pesticides, plasticizers, or mineral oil components in any of the products.
Good rapeseed oil doesn't have to be expensive.
According to the test, those who don't automatically reach for the most expensive product on the oil shelf also have nothing to worry about. Two very different products share the top spot: "Bellasan Nativ" from Aldi, a cold-pressed rapeseed oil for around €2.58 per liter, and the refined "Rapso" for about €5.53 per liter. Both received an overall rating of 1.6 ("good").
However, one product did raise concerns. The "Rapsgold" rapeseed oil with butter flavor only received a "satisfactory" rating (4.0) – and this wasn't due to the taste. On the contrary, the two tested rapeseed oils with butter flavoring were actually quite convincing during the taste test. The problem lay more in the labeling of the flavoring used. "Rapsgold" declared a "natural flavoring" on the packaging. However, Stiftung Warentest's analysis was unable to clearly identify which flavorings were used. The manufacturer's explanation also failed to adequately answer the testers' questions.
Cold-pressed or refined?
Which rapeseed oil is best for your kitchen depends on its intended use. Cold-pressed rapeseed oil is mechanically extracted and retains more of its characteristic aromas. It is usually golden yellow to amber in color and has a slightly nutty flavor. Therefore, it is particularly well-suited for salads, cold dishes, or gentle steaming.
Refined rapeseed oil, on the other hand, has a much more neutral taste and can withstand higher temperatures. It is therefore suitable for frying and deep-frying, but also for baking when the oil's flavor is not desired to be dominant.
The distinction is therefore less a question of "good" or "bad" than of intended use and personal taste.
