Camelina Oil

Description

Camelina oil is a golden, nutty-flavored oil derived from the seeds of the Camelina sativa plant, a member of the mustard family and a distant cousin to canola and rapeseed. Sometimes called false flax, gold-of-pleasure, or wild flax, camelina has been cultivated in Europe for over 3,000 years, though it faded from favor during the industrial age. Recently, this oil has reemerged as a superior, sustainable, and omega-rich oil, gaining attention among health-conscious consumers, gourmet chefs, and sustainable agriculture advocates.

Camelina is a cold-climate, drought-resistant crop, making it an environmentally responsible alternative to soy or canola. Its oil is extracted via cold-pressing, yielding a vibrant yellow to amber oil with a mildly nutty, earthy aroma and an impressively high omega-3 content.

Nutritional Profile:

• Omega-3 fatty acids (alpha-linolenic acid): ~35–40% (one of the highest among edible oils)

• Omega-6 fatty acids (linoleic acid): ~15–20%

• Omega-9 (oleic acid): ~15–25%

• Saturated fats: ~8–10%

• Vitamin E (tocopherols) – especially gamma and delta tocopherol

• Phytosterols – plant compounds that reduce cholesterol

• Polyphenols and other antioxidants

Its omega-3 to omega-6 ratio is about 2:1, one of the best among cooking oils and highly beneficial for inflammatory balance in the human body.

Health Benefits:

• Promotes cardiovascular health – reduces blood pressure and LDL cholesterol

• Supports brain and cognitive function – due to its omega-3 content

• Anti-inflammatory – helpful in managing joint pain, arthritis, and autoimmune disorders

• Improves skin hydration and elasticity

• Boosts immunity and cellular repair

• Aids in metabolic regulation and blood sugar control

• Protects against oxidative stress thanks to its high vitamin E content

Camelina oil’s fatty acid composition makes it a potential plant-based alternative to fish oil, especially for vegetarians and vegans.

Culinary Applications:

Despite its richness in omega-3s, camelina oil is surprisingly heat-stable due to its unique antioxidant and tocopherol profile. It has a smoke point of ~475°F (245°C), making it one of the most heat-tolerant oils with high omega-3s.

Ideal for:

• Sautéing and stir-frying – tofu, greens, mushrooms, eggs

• Roasting vegetables or meats – potatoes, squash, poultry

• Baking – a healthy replacement for butter or vegetable oils

• Tossing with grains and legumes – quinoa, lentils, couscous

• Making vinaigrettes and cold sauces – paired with citrus or mustard

• Blending into smoothies or energy bowls for a subtle nutty touch

Its flavor is nutty, grassy, and slightly peppery, reminiscent of arugula or watercress, making it excellent for earthy, rustic dishes.

Flavor and Texture:

• Color: Golden yellow to amber

• Flavor: Mild, nutty, slightly earthy with green undertones

• Texture: Light and smooth, not greasy

• Aftertaste: Clean with a faint peppery finish

It’s appreciated by chefs for its ability to complement rather than overpower ingredients.

Cosmetic and Skincare Uses:

Because of its high vitamin E and essential fatty acids, camelina oil is also used in cosmetics and skin nutrition:

• Moisturizes deeply without heaviness

• Fights skin inflammation and redness

• Reduces signs of aging, including fine lines and uneven texture

• Strengthens hair follicles and improves shine

• Non-comedogenic – suitable for sensitive skin

It’s found in artisan skin balms, natural hair oils, and massage blends.

Storage and Shelf Life:

Camelina oil is more stable than flaxseed oil but still requires careful storage due to its high omega-3 content:

• Store in a cool, dark place, away from heat

• Refrigerate after opening

• Use within 4–6 months after opening

• Unopened bottles last 12–18 months if stored properly

• Signs of spoilage: fishy smell, bitterness, or cloudiness

Sustainability:

Camelina is celebrated as a low-input, high-yield, climate-resilient crop. It:

• Grows in poor soils and cool climates

• Requires minimal fertilizers and pesticides

• Has a short growing season (~90–100 days)

• Supports crop rotation and biodiversity

• Can be grown as a cover crop or alongside other grains

This makes camelina oil an excellent choice for consumers looking to reduce their carbon and water footprint.

Summary:

Camelina oil is a quiet champion among cooking oils—rich in omega-3s, highly sustainable, and incredibly heat-stable. Its nutty flavor, versatility in both raw and cooked dishes, and superb nutritional profile make it a functional food that bridges the gap between culinary and therapeutic use. Whether you’re sautéing greens, drizzling over lentils, or nourishing dry skin, camelina oil delivers health and elegance in every drop.

Quantity is 1 litre