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What is camelina? The little seed with great benefits!
Have you ever heard of camelina? This ancestral plant is gaining popularity thanks to its many health benefits and its unique taste. At Signé Caméline , we have made this little seed our passion! But what exactly is camelina? Let's discover together this precious ally for a healthy and sustainable diet.
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Signed Caméline at SIRAH 2025: Roasted camelina oil acclaimed by the greatest chefs
In January 2025, Signé Caméline had the honor of participating in the prestigious Salon International de la Restauration, de l'Hôtellerie et de l'Alimentation (SIRAH) in Lyon. This event was a unique opportunity for our Quebec company to present camelina to the greatest chefs and restaurateurs from around the world. Installed at the booth of our distributor Sens Gourmet, we were able to discover the exceptional and unique taste of roasted camelina oil and answer the question: what is camelina oil? What is camelina oil? Extracted from the seeds of the camelina plant, a cruciferous plant, this oil has been used for centuries for its medicinal and culinary properties, but was forgotten with the arrival of canola. Camelina is a hardy plant that adapts well to cold climates, making it an ideal crop for Quebec. At Signé Caméline, we cultivate and process this plant with care to offer a superior quality oil that respects the environment and our land. Roasted Camelina Oil Roasted camelina oil is a unique innovation in the world: our greatest pride at Signé Caméline. We are the first, and the only ones, to roast camelina seeds before pressing them. Isn't it incredible? This process makes all the difference and allows to develop notes of hazelnut and toasted sesame, adding an exceptional complexity to dishes. Whether to season a salad, enhance a vegetable dish or sublimate a meat, roasted camelina oil is a precious ally in the kitchen. The reaction of the chefs was amazing when they tasted, for the first time, roasted camelina oil. Ideas for dishes and possibilities ran through their heads. The chefs unanimously found that it was a really interesting and high-quality product. International recognition In 2023, Signé Caméline won the Food Innovation Award at SIRAH Lyon, a most prestigious recognition that underlines our commitment to quality and innovation. This immense award that Signé Caméline roasted camelina oil won at SIRAH, the Olympic Games of Gastronomy, has strengthened our determination to continue developing unique products and promoting the benefits of camelina on the international stage. A notable presence at SIRAH 2025 Our participation in SIRAH 2025 was marked by enriching meetings and exciting discussions. Chefs and restaurateurs were won over by the taste and nutritional qualities of our roasted camelina oil. Thanks to our presence at the Sens Gourmet booth, we were able to demonstrate how our roasted camelina can enhance the most refined dishes and meet the requirements of gastronomy professionals. In conclusion, SIRAH 2025 was an exceptional showcase for Signé Caméline. We are proud to have been able to share our Quebec innovation, roasted camelina oil, and to contribute to making this unique oil known on the international scene. We thank everyone who came to meet us and we hope to continue to inspire chefs around the world with our roasted camelina oil!
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How to choose a vegetable oil?
Imagine: You go to the supermarket to buy a few missing items. On your list: vegetable oil. When you arrive in front of this aisle, you are, as always, confused by the generous offer. But which oil should I take? How do I know which one is best for me, the one to favor for cooking or for salad dressings? If you are asking yourself these questions, you are not alone. We have to admit that it is not easy to make an informed choice.
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Fueled by local food
Camelina oil Certain lipids are essential for maintaining good cardiovascular health, in addition to providing energy, reveals Audrey-Ann Brunelle. This is particularly the case for several vegetable oils, rich in unsaturated fatty acids — the famous “good fats.” Among all the local oil options on the market, the nutritionist admits her favorite is the herbaceous aromas reminiscent of asparagus and the hazelnut and sesame flavors of camelina oil, a 100% local product that can be used in vinaigrette or homemade mayonnaise. As a bonus, it tolerates heat better than another big favorite, canola oil. Its smoke point is 475 °F, according to the Montérégie producer Signé Caméline, whose products are distributed in some grocery stores and natural food stores, which makes it a fat of choice for grilling and even frying.
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Back from the Camelina Congress in Nebraska!
Back from the Camelina Congress in Nebraska! We attended inspiring talks about camelina and the innovations underway. Research is multiplying, and it's wonderful! In particular, promising studies show that camelina could become an environmentally responsible alternative for producing high-quality human milk replacer.
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Our mission at Oliméga is to take care of the earth and biodiversity.
In a context where sustainable and eco-responsible agriculture is becoming a necessity to meet current environmental challenges, at Oliméga we are proud to highlight the agricultural production of camelina. This plant, with its exceptional potential, fits perfectly with our vision of agriculture that respects the planet and its ecosystems. Increased biodiversity and soil health The introduction of camelina, a cruciferous plant, into field crop rotations has a significant impact on biodiversity. This crop helps diversify plant species in fields, which is crucial for maintaining a healthy and resilient agricultural ecosystem. Increasing biodiversity is not only beneficial for the environment, but it also improves agricultural productivity and subsequent crop yields. For example, producers observed a yield increase of one metric ton per hectare for corn grown the year following camelina. This demonstrates the positive effect of camelina on soil structure and fertility, thus contributing to more sustainable agriculture. An asset for bees and the fight against erosion Camelina also plays a key role in preserving bee populations. Its early flowering at the start of the season provides a valuable source of pollen for bees, at a time when few other plants are in bloom. This contribution is essential in the current context, where bee populations are threatened by various environmental pressures. In Montérégie, we have introduced a fall sowing practice, carried out in early September for a harvest in late June of the following year. This technique maintains plant cover throughout the winter, thus reducing soil erosion. In addition, it eliminates the need for spring field work, helping to preserve healthy, vibrant soils while reducing the carbon footprint of our operations. A culture adapted to northern climates and resilient to climate change Camelina is a short-season northern plant, perfectly suited to more northern regions such as Témiscamingue and Abitibi. Its ability to tolerate late spring frosts, which are becoming increasingly frequent with climate change, makes it a crop of choice for Quebec agricultural producers. Commitment to regenerative and non-GMO agriculture Our commitment to responsible agricultural practices is also reflected in our approach to crop protection. Camelina is grown without seed treatment and without the preventative use of pesticides. The few treatments required are applied only to treat the plant when needed, thus minimizing the impact on the environment. Additionally, camelina cultivation is part of a regenerative agriculture approach, aimed at restoring and improving the health of soils and ecosystems. We are also proud to guarantee that our camelina is certified non-GMO, thus offering consumers an authentic and natural product. A sustainable transformation process Our camelina seeds are mechanically pressed by screw, using a cold-pressing process that requires no water, thus preserving natural resources. Approximately 30% of the precious oil is extracted from each seed. The residue from this pressing, the camelina cake, is then revalued to ensure optimal use of the raw material, thus eliminating any form of waste. This nutrient-rich by-product is still little known, but has considerable potential. It is already sought after as animal fodder and as a dietary supplement, paving the way for numerous future applications.
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The camelina harvest by Le Bulletin des agricole
We had the pleasure of welcoming André Dumont, videographer for Le Bulletin des agricole, last Friday during our camelina harvest. We are extremely proud that our agricultural production is entirely Quebecois! 💙
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Discover 5 facts about roasted camelina seeds!
Read this article to learn everything about roasted camelina seeds!
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With Chef Oli, discover the world of camelina!
Alongside Chantal Van Winden, president and founder of Signé Caméline, they will teach you everything about the cultivation and use of this fascinating plant. From our fields to your pantry!
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