Camelina which is also called false flax grows in Austria and looks a little like the rapeseed plant. It is hard to believe that from such a tiny seed such an impressive oil results. For cold-pressing the seeds are milled and gently further processed.
In this way camelina oil of the highest quality that can fully develop its flavor and effectiveness results. The golden-yellow color alone gives away the secret that this is a very special vegetable oil.
Just as the term “cold-pressed” suggests, this oil should not under any circumstances be heated very high. The valuable substances contained in camelina oil only unfold their powerful effects when the oil is used cold or gently warmed. Following from this, camelina oil is at home in cold dishes and feels best in cold sauces, spreads and salads. Dripped over an omelet or pasta as the final touch this healthy oil also reveals its full flavor. The taste is reminiscent of fresh peas and freshly-mown grass, an unusual and special combination you should definitely try!
Value of Camelina Oil
Camelina oil contains polyunsaturated alpha-Linolenic acid that can fight against inflammation in the body.
A rarity amongst edible oils is the optimum ratio between omega-3 and omega-6 fatty acids. Exactly this ratio is contained in camelina oil and that is why it can lower cholesterol levels.
The omega-3 fatty acids are especially important for vegetarians and vegans as their nutrition usually excludes these substances. The effects of fatty acids influence, among other things, hormones, cell metabolism and the immune system very positively.
Storage
Unopened it can be stored for 18 months in a cold, dry space protected from sunshine. The exact expiry date is displayed on the bottle. After opening, it is recommended to use it within 3-4 months, so that its valuable vitamins, trace elements and minerals do not lose their high quality. It is an unfiltered oil, so best to shake it up before consumption.
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