Organic Camelina Oil, Cold-Pressed

Organic Camelina Oil and its use in the food industry

Organic camelina oil is a refined and tasty edible oil. Camelina seed oil can be used similarly to organic linseed oil or fish oil, as it is an excellent source of Omega-3 fatty acids.

Although it is more stable to oxidation, organic camelina oil should not be heated, making it ideal for cold dishes. Its high alpha-linolenic acid content also makes it suitable for vegans, raw vegans, vegetarians, and more.

The food industry uses organic camelina oil for dressings, potato dishes, canapés, sauces, pesto, and yogurt. Furthermore, organic camelina flour is also excellent for making delicious glazes.

What are the components of organic camelina oil?

Compared to other edible oils, camelina seed oil has a very balanced fatty acid profile. For example, while organic rapeseed oil, organic olive oil, or organic flaxseed oil often contain 60% or more of a particular fatty acid, organic camelina oil is more balanced in its composition.

Therefore, these ingredients should not be overheated, which is why our organic camelina oil is not suitable for frying.

To obtain camelina oil, the seeds are removed from the fruit, ground, and cold-pressed.

Confusion with organic linseed oil

Organic camelina oil is often confused with flaxseed oil. Botanically, however, they are not related. Flax (flax seeds or linseeds) belongs to the Linaceae family, while camelina is part of the Brassicaceae family. Their flavors also differ.

Did you know?

Camelina is considered an ancient crop, believed to have been used in the diet of the Celts.

The camelina plant is not very demanding and even acts as a natural herbicide. When planted alongside oats or peas, it covers the soil and prevents weeds from growing. The annual plant grows to about half a meter and has small, pale yellow flowers. The hard, pod-like fruits contain 8-16 seeds, each about 5 mm long and containing 30-40% oil.