Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Starter of tomatoes and bocconcini with roasted camelina

Written by Chantal Van Winden


Posted on August 30 2023

Preparation: 10 minutes | Cooking time: 0 minutes | Servings: 4 servings


80 ml of roasted camelina oil Signé Caméline (1/3 cup)

4 red tomatoes

1 container of approximately 200 g of bocconcini

½ red onion

A few basil leaves

Salt and pepper to taste


  1. Cut the tomatoes and bocconcini into thin slices
  2. Cut the red onion
  3. Place the tomato and bocconcini slices in a dish alternately
  4. Season with roasted camelina oil, onions, basil leaves, salt and pepper to your liking
  5. Serve well chilled



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