bringing your food to another level TESTIMONIES Brilliant for; “We use Collar of Gold in all of • SAUTEING – doesn’t flavour your food our emulsifications, dressings • FRYING – crisps up food beautifully and mayonnaises. It is a top • BAKING – acts like high quality butter quality Irish product and we are • DRESSINGS AND CREAMY MAYONNAISES – amazing emulsification properties. delighted to use it”. Eric Matthews Story so far; Growing up in a big family of artisan food producers, I was always in awe of the Executive Head Chef natural bounty that lay in the fields of this beautiful country. Restaurant, . Over the years I’ve discovered that when you create the right environment and put the best of ingredients together, something magic happens. “Collar of Gold is a beautifully Collar of Gold is the result of an ambition I had to make the purest, most natural oil that pure and natural oil. We use it makes the ingredients you were cooking with the hero, and elevate them to a new level. in dressings and sauces where it It’s lack of strong taste, high temperature performance, and it’s wonderful emulsification doesn’t compromise flavours”. properties; has awarded Collar of Gold, not just a place in the kitchens of the best chefs in Kieran Glennon , but also on the kitchen tables of lots of Irish homes. Head Chef Restaurant Patrick Guilbaud, Dublin. Collar of Gold Mild & Light Irish Rapeseed Oil – “We have been very impressed Summary Fact Sheet with Collar of Gold cooking oil. PRODUCT It’s resistance to tainting means Collar of Gold is a physically extracted physically refined (as opposed to chemically that we can reuse it five or six extracted and chemically refined) pure Irish vegetable oil. It is an important technological times for frying. It is a superlative first in only using water vapour to remove the strong smell, taste and colour typically product that has enhanced our associated with Rapeseed Oil. cooking and saved us money”. PROVENANCE Marguerite Keogh Our Rapeseed is grown and harvested in counties Kildare and Wicklow and is cold pressed Head Chef The Five Fields, Blacklands Terrace, in Drogheda. London. PERFORMANCE ATTRIBUTES Owing to its gentle manufacturing methods Collar of Gold has the following unique performance attributes and characteristics: Thermal stability Absolute purity ensures that it does not breakdown under normal and above-normal cooking temperatures, - All of the strong smell, colour and taste has been removed. - Colour Transfer: Unlike other oils Collar of Gold does not impart any colour to food ST being cooked. PURE It therefore does not impart: OIL a) any of the strong taste, smell or colour that is typically present in cold pressed oils. IRISH b) the taste and smell typical of cooked-out or over used oil. This is because Collar of Gold does not contain any gums, phosphatides, soaps or odoriferous and chlorophyllic compounds - it is exceptionally stable under heat. C) an ill smell to kitchen the environment. A typical chemically refined vegetable oil: “cooking oil” (without putting any food into it) will visually and odoriferously breakdown under heat, typically after c. 3-4 hours at 170 degrees. Collar of Gold will remain stable for up to 12-15 hours under the same conditions. (Chefs report a reusability factor in pan cooking of up to 7 times!). Emulsification Properties Exceptionally gentle manufacturing methods ensure that: - Fatty acids chains remain unbroken. - Naturally occurring lecithins are retained This means is that the product emulsifies remarkably easy and holds its emulsified state for much longer than other oils. (emulsification is the mixing of two immiscible liquids e.g. oil and vinegar; and is used by chefs to make hot sauces (e.g. béchamel), vinaigrettes, mayonnaises, batters for coating, batters for cakes, Yorkshire puddings, pancakes muffins etc. Chefs report a superiour “silkiness” and a greatly improved mixing process (the oil/liquid mixture does to tend to ‘cracking’)

Baked goods Use as a substitute for butter @ 90% for greatly improved moistness without ‘palate- cling’ (that unpleasant ‘taste’ on the roof of your mouth that is typical from baked goods made with cooking oil).

Fineness/Delicateness - Salads: Collar of Gold is exceptionally light in its consistency. Chefs prepare soft-leaf salad dishes and typically serve them with a coating / sprinkling of oil-based vinaigrettes. Typically, other oils are much heavier and result in a heavier coating of the soft salad leaves resulting in them. Collar of Gold will coat the leaves, yet not weigh them down, and thereby not spoil the visual appeal of the dish. This fineness/delicacy can be demonstrated in a simple tasting. – The oil cleanses from the palate very easily. (a simple spoon taste test will demonstrate its purity- watch the chef’s eyebrows raise when he/she experiences the in-mouth cleanliness!)

Prestigious customers - IE: Used by Dublin’s Michelin Star Restaurants Patrick Guilbaud, Chapter One, L’Ecrivain and leading fine establishments - King Sitric, Eastern Seaboard, Airbnb EMEA Headquarters. - UK: Five Fields Restaurant Chelsea (Michelin Star), The Lorne Restaurant Victoria, The Dysart Petersham.

Peer review - DKIT: please refer to summary comparison/contrast report from School of Culinary Arts at Dundalk Institute of Technology. ST A First PURE Ireland historically imports 99% of its vegetable oil requirements. Collar of Gold represents a €10 M investment in Ireland’s Agri food economy and an important OIL import substitution. IRISH