🌱 Supplier Introduction:
Rated AA grade by BRCGS for two consecutive years, our wholesome oils are made in Australia using Australian produce. They form naturally;no heat, chemicals, bleach or solvents are used in the production process. We are one of the largest cold pressed oil manufacturers in the world. Absolutely nothing was added – except 30 years of pride and passion!
🛍Product Information:
Since the start of 2023, a wide range of olive oil harvests have been lost in Europe, and some suppliers have recommended suspending imports of olive oils from Europe. And here we come with this new product series from Australia.
🥇 WINNER – BEST OIL – HeALTHY FOOD GUIDE 2023
For those seeking a minimally processed, locally-grown and made alternative to Canola and Rice Bran oil, ”Heart Smart” Super High Oleic Safflower Oil is pressed from the seeds of the Carthamus tinctorius botanical. Plenty Safflower Oil has a very high proportion of oleic acid, a heart-healthy monounsaturated fatty acid, and is very low in saturated fats. With its mild, neutral flavour, use this oil and let your food flavours rule!
How CSIRO developed the super high oleic safflower seed
During years of careful laboratory research, CSIRO used gene silencing technology to precisely target and switch off genes that limit oleic acid production in the safflower seed, thereby increasing the highly desirable oleic acid content. Conventional breeding would have switched these genes off throughout the whole plant adversely affecting plant growth and survival. CSIRO scientists overcame many challenges, but science and technology triumphed to produce a functional and healthy oil.The CSIRO logo, acronym and oval device are trademarks of CSIRO and used under licence
How is Safflower Oil made at Plenty?
As a separate, and subsequent process, Plenty have employed their own innovations in physical oil refining to ensure best retention of nutrients in the oil. How do we do this?
Plenty extracts the oil from the SHO safflower seeds naturally with state-of-the-art presses that use pressure and heat. Presses squeeze the oil from the seeds, then the oil is warmed and natural clay is used to absorb any impurities. Following high-pressure filtration, the warm oil is held in a vacuum and steam is applied to remove odours and any remaining impurities. The oil is then cooled and filtered to create a natural cooking oil with a mild flavour and soft mouth feel. The process is chemical-free and produces no waste by-products. Even the “cake” of leftover seed husks is fed to livestock.
Benefits
Plenty Safflower Oil is a home-grown cooking innovation. It is made in Queensland by solely by Plenty Foods and uses 100 percent, Australian grown safflowers. This groundbreaking oil is the first food product to be made from super high oleic safflower seeds, developed by CSIRO and Grains Research and Development Corporation, specifically for Australian farmers. From the CSIRO website: “Our researchers have produced safflower seed oil that contains over 92 per cent oleic acid – called Super-High Oleic (SHO) safflower. SHO safflower has the highest level of purity of an individual fatty acid present in any currently available plant oils.”
CSIRO plant scientists spent eight years developing the super high oleic safflowers to create a highly stable oil and an environmentally sustainable crop for Australian farmers. GO Resources Pty Ltd, owner of the exclusive licence to commercialise this super high oleic safflower, spent an additional seven years to establish commercial crops in Australia. To create the super high oleic safflowers, the CSIRO scientists used gene-silencing technology to switch off the enzymes in safflower seeds that turns oleic acid into the polyunsaturated fatty acids. As a result, oil made from the super high oleic safflowers contains 92% oleic acid, compared to 75% for regular safflower oil, and significantly less saturated fat.
Its unique qualities keep Plenty Safflower Oil stable at high temperatures and make it a versatile all-round choice for frying, roasting, barbecuing, baking and everyday cooking, when compared with generic “vegetable oil”. This oil also has a mild, neutral flavour, making it an excellent vehicle for flavours, without dominating them. To make Safflower Oil, Plenty extracts the oil from the seeds and removes impurities naturally, using pressure and heat. It takes a little more time, but our process doesn’t use chemicals or the very high temperatures associated with other refined oils. The oil is warmed, then pressure and natural clay help to refine the oil, improving the quality and shelf-life.
Once you start using this amazing oil, you will find more and more uses for it. You can even mix it with other oils to reduce smoking or reduce cloudiness of dressings in the fridge. Make a delicious infused chili oil! It has a wonderful neutral flavour and a silken, not “greasy” mouth feel. One of our commercial customers swears by it as a Ramen finishing oil. During COVID he was unable to source his usual special oil and after a lot of research found that only our oil imparted the same qualities for his dish.
🔹 100% Made in Australia
🔹 100% natural ingredients
🔹 100% Single raw material
Store in a cool and dry place.
Super High Oleic Safflower Cooking Oil – Benefits
Health
All oils are “fats”, and as such, should be consumed in moderation. However, some types of fats are reputedly better for you than others. Plenty Safflower Oil contains “over 92 per cent oleic acid…super high oleic safflower has the highest level of purity of an individual fatty acid present in any currently available plant oils.” – CSIRO
Oleic acid is an omega-9 fatty acid that is found in nature and most of our cells. Research shows that it may play an important role in human health and disease. Also, this oil has a smoke point of 266C. Heating an oil beyond its smoke point can cause the oil to break down and change its chemical structure, releasing compounds that may be harmful. Choosing an oil with a high smoke point guards against this. Plenty Super High Oleic Safflower Oil is also very high in monounaturated fat at 12.8g per 15mls, and low in saturated fats. (0.75g per 15 mls)
Cooking
Unlike other oils, Plenty Safflower Oil can be used successfully in both high temperature cooking, low heat cooking, or uncooked in dressings, slices and energy balls. With a very high smoke point of 266oC, Heart Smart Safflower is one of the best oils for high heat cooking such as frying, stir-frying and barbequing because it is stable and produces very low amounts of adverse substances such as free radicals. The stability of the oil is related to the structure and the super low amount of polyunsaturated fatty acids which means it is not only an excellent oil for heating, but for reheating.
While other oils such as olive oil also contain healthy unsaturated fats Plenty Heart Smart oil has virtually no flavour, making it the perfect choice when you need the flavour of your food to stand out, such as with stir-fries, curries, deep frying, BBQ or baking. It also is liquid at cold temperatures, such as in the fridge, unlike some other fats and oils which go cloudy or solidify.
Supporting our local economy and farmers
Plenty Safflower Oil is 100% Aussie-made and grown. Many Australian farmers are entrusted to grow the safflower plants which it is hoped will provide them with a reliable income helping rural communities to thrive, as the plant’s commercial potential expands.
Environmental Impact
The safflower plant has a giant tap root, so its ability to find deep moisture gives it drought tolerance and an advantage over crops like canola, wheat and lentils. The tap root penetrates even compacted, dry soil, making it ideal for any climate and it helps to break down these compacted soils, conditioning the land for other crops as well. It has previously been used as a break crop for cotton. Research also suggests the crop thrives in salty and sodic soils. (ABC Rural, Courtney Fowler)
Sustainable supply
Due to the safflower plant’s hardiness, it is relatively easy to grow in any type of climate Australia has to offer, from harsh to temperate. This allows for continuous supply year-round, potentially avoiding growing problems and shortages found with some other plants and avoiding the need to resort to overseas imports.
Colour changes in Plenty Oils
To keep colour consistent in oils, food colour, additives, and bleaches are used in many products. Plenty relies only on the colour of the raw product, which can change from crop to crop. Clays can also be used in the physical refining process and can also affect colour. Therefore, sometimes there are variations in the colour of our pressed oils. This is perfectly natural and does not affect the quality of the oil or it’s nutrient profile.
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HKTV31 has a program detailing the mixing of horse meat into ground beef, mixing chemicals into unfresh tuna to pretend to be expensive sashimi, adding chlorophyll to cooking oil to pretend to be extra virgin olives, and interest groups. .The 2012 Consumer Commission Secretary-Lau Yin Hing's: exploding "Pomace Olive Oil" to fill "olive oil". The Consumer Commission found that a total of 11 cheaper "olive pomace oils", including Wellcome-owned brands, were sold under the label "olive oil". There are endless layers of fish-eye mixing techniques, some suppliers have created their own labels such as "light" or "Extra Light", in fact, does not equal low calories or low fat, but the product contains the most beautiful extra virgin olive oil in a small proportion, making the smell lighter. The Consumer Commission collected 11 products packaged as Olive Pomace Oil or Pomace Olive Oil (i.e. olive pomace oil) in English and found five products labeled as olive oil in Chinese, including Wellcome-owned First Choice, Bontaste, Olio, Wenden and a Gondola brand from Italy. Although the remaining six products do not have Chinese names on the packaging, the Chinese names on the shelves are also olive oil, mellow cooking olive oil, refined olive oil, refined olive oil and pure olive oil.
Supermarket secrets: Did they lie about our food?
On average, olive pomace oil sells for $5 per 100 ml, while olive oil sells for $11, more than double the price Distinguish. Some citizens even complained to this newspaper that when olive pomace oil was sold, the original price was specially set up, and then pretended to be significantly reduced to attract customers, but in fact it was originally "cheap oil". Industry standards stipulate that olive pomace oil should never be called olive oil.
According to the standards set by the International Olive Council, olive oil products are divided into two categories Classes, which are oils extracted from olive pomace using solvents or other physical methods.
