Cullisse Highland Rapeseed Oil

Set up by Robert Mackenzie using oilseed rape grown on farms near Tain by his father and brother, Cullisse is a cold-pressed rapeseed oil intended for use as a dipping, drizzling and cooking oil. It’s the base ingredient for other products forming the Cullisse collection, which includes a mixed pepper and spice marinade, a beetroot and horseradish sauce and a garlic mayonnaise. Product development has been assisted by Lindsay Mackay, one of the chefs at the Carnegie Club at Skibo Castle. Having used equipment based in the north of England for his first bottling, Mackenzie is installing a pressing plant at Cullisse. The products are sold through various delis and specialist shops, mostly in Inverness-shire.