Camelina oil is the next generation of functional food, 1–2 teaspoons is equivalent to the daily requirement of omega 31 and the flavour is mild, round and nutty. The oil, a long standing favourite ingredient in paleo recipes and vegan dishes, can be used in everything from cold dipping sauces and dressings, to marinades. But its high smoke point means it can be heated to very high temperatures. This makes camelina oil perfect for frying, baking, roasting and deep frying – even for barbequing.

Camelina oil can withstand high temperatures


Camelina oil can be heated to 245 degrees Celcius2 without losing in flavour or health benefits. It is also more resistant to rancidity than most other oils3 and has a shelf life of up to two years even after it has been opened.

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