Origin and Production
"NUTTY COOKING OIL FOR COLD DISHES".
Camelina oil is gently extracted from camelina seeds. Our Celtic ancestors cultivated camelina specifically for its valuable ingredients and good taste.
The oil from Waldhof in Fluorn-Winzeln is made from 100% camelina seeds and processed particularly gently to preserve its taste and quality.
Taste and Aroma
Camelina oil is often described as spicy and delicate. Many compare its taste to a light note of peas or asparagus, making it particularly suitable for dishes that require a characterful yet balanced flavor.
Usage
Camelina oil is excellent for cold cuisine. It goes well with salads, dips, or pestos and adds a special touch to many dishes.
The oil should be stored in a cool, dark place. After opening, it is recommended to consume it 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
Beat the egg yolk together with the lemon juice and mustard until creamy. While stirring vigorously, slowly pour in the camelina oil.
Interesting Facts
Camelina is an excellent source of essential, polyunsaturated fatty acids, a large proportion of which are omega-3 fatty acids. The plant has been cultivated for centuries and is still a valued oil for the kitchen.
Ingredients
100% camelina oil.
| Nutritional value | per 100 g |
| Energy | 3700 kJ / 900 kcal |
| Fat | 100 g |
| of which saturates | 11 g |
| monounsaturated fatty acids | 31 g |
| polyunsaturated fatty acids | 58 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
| Omega-3 fatty acids | 39 g |
| Omega-6 fatty acids | 19 g |
