Organic Camelina Oil
Organic Camelina Oil and Its Use in the Food Industry
Organic camelina oil is first and foremost an excellent, exquisite, and delicious edible oil. It can be used in the same way as linseed oil or fish oil, because it is an excellent supplier of omega-3 fatty acids and is also more stable to oxidation. It is a high-quality cooking oil, especially in cold kitchens, but it should not be heated. For the diet, especially of vegans, vegetarians, and raw food enthusiasts, the high content of α-linolenic acid is particularly important. The food industry therefore uses organic camelina oil for salad dressings, potato dishes, spreads and dips, pesto, and yogurts. You can also use our camelina flour for delicious breadcrumbs.
What are the ingredients of organic camelina oil?
Organic camelina seed oil corresponds to a “general store” in terms of its fatty acid composition compared to other edible oils commonly used in nutrition. While in edible oils such as canola oil, olive oil or linseed oil, a special fatty acid dominates with around 60% or more, they are relatively balanced in organic camelina oil. These diverse, high-quality ingredients should not be heated too much, which is why our SanaBio organic camelina oil is not suitable for frying.
Camelina is an old cultivated plant. It is said to have been part of the Celtic diet, but we have forgotten it in the last few decades.
The camelina plant itself is very undemanding and is even suitable as a natural weed repeller. Planted next to oats or peas, it covers and “occupies” the ground, so that weeds can only grow with difficulty. The annual plant with small pale yellow flowers on elongated stems grows to about half a meter. The pod-shaped, hard fruits contain seeds eight to sixteen, five millimeters in size, which contain around 30 to 40% oil.
To obtain the camelina oil, the seeds are removed from the fruit, ground and cold-pressed in our screw press.