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Black & Gold
Black & Gold
Black & Gold
Black & Gold
Black & Gold
Black & Gold
Black & Gold

Black & Gold

Stevenson Mains Farm, Haddington, East Lothian, EH41 4PU

Produce: Artisan Cold Pressed Rapeseed Oil

Not only does Black & Gold cold pressed rapeseed oil taste great, but it also has considerable health benefits containing naturally occurring antioxidants which remain active after domestic cooking takes place.

The home of Black & Gold is in the fertile county of East Lothian, Scotland where Louise and Hugh Elder have been growing oil seed rape for over 30 years. The name derives from the contrast between the black rape seed in the sheds at harvest time with the rich, gold liquid that is released.

Louise and Hugh manage every stage of production…….they sow it, grow it, oversee the pressing, harvest it and sell it. They are proud of its traceability, sustainability and use as a first class finishing oil by the finest chefs such as Derek Johnstone (MasterChef winner, The Professionals 2008), twice Michelin Star Chef Stuart Muir of Dine Edinburgh and Head Chef of Harvey Nichols Edinburgh.

“We love using Black & Gold. Once you've tried it, it's difficult not to use anything else. Louise has been supplying us for 7 years with a great local product.” Robbie Meldrum Head Chef Harvey Nichols.

The oil is very golden, and has a light hazelnut flavour and smells like fresh garden peas. Delicious as a dressing, for dousing vegetables, or spreading on toast. Suitable for all types of baking, roasting and frying. The key reason that Black & Gold is so good nutritionally, is down to the fact that the seeds are cold pressed (crushed) and not heated. Cold pressing preserves the balance of Omega 3 & 6 fatty acids, the natural colour and the awesome original taste.

Louise and Hugh also produce a fantastic Black & Gold Dijon Vinaigrette which is an authentic piquant vinaigrette made with their Cold Pressed Rapeseed Oil. They’ve combined their oil with a mustard with a bite to give you a classic vinaigrette which works well with salads but also warm beetroot and sweet potato. 

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