Move over Coconut and Olive Oil, Camelina Oil is back!

 

History

Hailing back to the 16th century, Camelina seed was grown in Northern European climates and was used as a culinary oil. Its hardiness makes it a suitable seed crop to grow in Saskatchewan one of Canada’s western provinces.

Rebirth

Due to the ‘foodie’ culture, its rebirth has been fired up by chefs and health connoisseurs looking for healthy, light cooking oils that yield great flavour and multiple health benefits.

Health Benefits

High in vitamin E and an amazing ratio of Omega 3-6-9 polyunsaturates, Camelina Oil has a higher content of omega 3’s than most plant oils. Healthy benefits like lowering cholesterol, reducing cardiovascular disease, lowering blood pressure and keeping inflammation all make Camelina oil a great choice for your cooking needs.

Having one of the highest smoke points its high heat tolerance at 475F is much better compared to olive oil at 350F and grapeseed oil at 420F.

Certified non GMO and cold pressed it retains its original nutrients and has an eighteen month shelf life.

It is ideal for vegetarians who want to incorporate more omega 3’s into their diets.

Uses

The lovely nutty flavour of this cold pressed oil lends itself to soups, salad dressings, dips and spreads. Because of its high heat point it is ideal for stir-frying, roasting and grilling

For more information and recipes visit http://threefarmers.ca/

 

 

 

 

 

 

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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