Virgin camelina oil

Camelina is a cruciferous plant. It produces tiny yellow flowers. Its seed is harvested and mechanically cold pressed to obtain camelina oil.

Yes, absolutely! Laboratory tests confirm that camelina oil retains the majority of its omega-3s, even after high-temperature cooking.

For example :

• Before cooking, the oil contains 34.25% omega-3.

• After 20 minutes in the oven at 475°F, it still contains 33.70%.

• After 5 minutes over high heat in a pan, it retains 33.40%.

This remarkable stability is due to the oil's natural richness in antioxidants, notably tocopherols, and more specifically gammatocopherols, rare antioxidants present in camelina. These compounds protect the omega-3s and allow the oil to retain its nutritional properties, even under the influence of heat.

Camelina oil is obtained by cold-pressing camelina seeds using mechanical pressure in a seed press equipped with a screw conveyor. The resulting oil is then decanted, filtered, and bottled. No processing, processing, or other products are used, just pure, virgin camelina oil.

Camelina oil is very well balanced in terms of its fatty acids. It contains 35% omega-3 polyunsaturated fats, 18% omega-6, and 30% omega-9. It also contains several antioxidants from the tocopherol family, which includes vitamin E, called alpha-tocopherols.

Among the antioxidants, gamma-tocopherols are antioxidants that are found in large quantities and are relatively rare in food. These antioxidants are responsible for the high stability of camelina oil to heat and over time. Camelina also contains polyphenols, known for their numerous benefits on cardiovascular health, as well as phytosterols, which are known to reduce LDL cholesterol levels.

Virgin camelina oil has herbaceous aromas that give way to notes of hazelnut and sesame. It's excellent with grilled vegetables, salads, marinades, and more. It's pure delight!

Camelina is a cruciferous plant, related to mustard. Our facilities and products contain no traces of peanuts or nuts. We hold HACCP/GFSI quality control certification to ensure the quality and safety of our products.

Yes, camelina oil can be used in cooking. In fact, it's delicious when cooked with grilled vegetables, meats, and fish. It has a smoke point of 475 degrees F (246 degrees C), one of the highest on the market.

Camelina oil can be stored for at least 30 months. Its stability is due to antioxidants, including vitamin E, also known as gamma tocopherols, and other antioxidants. Camelina oil naturally contains 8% vitamin E.

No, you should only store the products at room temperature and protected from light.