Camelina Oil 250/500 ml

Camelina oil is gently extracted from the seeds of the camelina plant. Even our Celtic ancestors deliberately cultivated camelina as an oil crop and for its good taste.

The oil from the Waldhof in Fluorn-Winzeln is made from 100% camelina seeds and processed particularly gently to preserve its flavor and quality.

Camelina oil is often described as savory and delicate. Many compare its taste to a light note of peas or asparagus. This makes it especially well suited to dishes that call for a characterful yet balanced flavor.

Camelina oil is excellent for cold dishes. It goes well with salads, dips or pestos and gives many dishes a special touch.

The oil should be stored in a cool, dark place. Once opened, it is best used within a few weeks.

Recipe tip from Grandma Lydia

Camelina mayonnaise

150 ml camelina oil
1 tsp mustard
1 egg yolk
Juice of 1/2 lemon

Whisk the egg yolk together with the lemon juice and the mustard until creamy. While continuing to whisk vigorously, slowly pour in the camelina oil.

Camelina is one of the oldest oil crops in Europe. The plant has been cultivated for centuries, and its oil is still valued in the kitchen today.