Camelina Oil, Extra Virgin

Camelina Oil is obtained by cold pressing from the seed of Camelina Sativa. It is a yellow oil with a flowery odor and a pleasant taste with considerable shelf stability. It is high in Omega-3 linolenic acid. Also known as False Flax, Linseed Dodder, or Gold-Of-Pleasure but should not be confused with Camellia Oil.

The revival of interest in Camelina Oil is due to its high linolenic acid (38%) content. Linolenic acid is one of the Omega-3 fatty acids which are generally found in substantial commercial quantities only in Linseed (Flax) Oil and Fish Oil. Camelina offers an opportunity to supply the growing demand for high quality edible oils rich in Omega-3 fatty acids. Containing 35% to 40% linolenic acid, Camelina Oil is a fierce competitor to 8% in Canola Oil and 1% or less in Soy Bean Oil and Corn Oil.

Camelina Oil does not deteriorate during refining or storage like Linseed (Flax) Oil or Fish Oil. Camelina Oil, unlike Linseed Oil and Fish Oil, is oxidatively stable and palatable.

Records of plant cultivation date back as far as the Iron Age when the oil was used as a source of fuel as well as a skin moisturizer. Research shows that Camelina Oil has good skin softening properties.

Camelina Oil is emollient, has good spreading properties, provides lubricity in both hair and skin preparations, and improves skin elasticity.

Camelina Oil can be used as a replacement for Sperm Whale Oil in lipsticks and other solid products.

Can be used in a number of oil based products such as spreads and salad dressings. With a mild nutty flavor, Camelina Oil is ideal for salad dressings.

Food grade oil is available for purchase.

Can originate in the U.S. and not be imported.

SAP value: 187.0.