A note on camelina seed oil from Nathan Zassman: I love this oil, as it is produced in Canada, and is the only liquid oil that is high in omega-3 that can be heated. Simply replacing regular vegetable oils (i.e. canola, which I don't recommend, or grapeseed, which is high in omega-6) with camelina can reduce inflammation, and help reduce the symptoms of arthritis while improving circulation and improving brain and nerve function, all features of higher blood levels of omega 3.
As the first culinary oil that is high in omega-3 that can be heated, I highly recommend that this be the predominant cooking or salad oil for those with any inflammatory issues, or for those who simply wish to ensure they are consuming the most health-promoting liquid vegetable oil.
Available in Roasted Onion & Basil (250 ml), Roasted Garlic & Chili (250 ml) and Original (500 ml).
Whether you're a gourmet chef or simply appreciate naturally nutritious foods, camelina oil offers a bold and unique flavour that complements a variety of culinary creations. Great for dressings, dips, marinades, spreads, marinades, pastas, stir-frying, grilling, searing, roasting, sautéing and garnishing, the complexity of Three Farmers Camelina Oil adds distinction and flare with its unique pairing of omega-3 and vitamin E. Camelina Oil is touted for its rich flavour and vibrant colour and is cold pressed to ensure that the brilliant colour and naturally nutty aroma remains intact.
- Cold pressed
- A natural source of omega 3 & 6 polyunsaturates and vitamin E
- Earthy, nutty, light on the palate
- 12 month shelf life
- High smoke point of 475 degrees
Camelina is grown down in southeast Saskatchewan by our three farmers and it's a relative of the mustard family. It's an ancient oil seed, originated in northern European countries, it grows really well in northern climate and it's the only one on the Canadian market.
We are certified non-genetically modified. Our oil is cold-pressed, so it is an all-natural product. It's very hearty, great for Saskatchewan climate, cold-resistant, drought-tolerant.
Most cooking oils on the market are either hexane extracted or refined, and when you do that to a product, it strips it of all its natural nutrients. So that's the unique thing with camelina, that it can still be in its raw, natural form. It's very high in vitamin E, so it's actually a stable product, so it has an 18-month shelf life from press date, and a 475 F degree smoke point. That's actually higher than most refined cooking oils. That's right on par with grapeseed and coconut, which a lot of people are using for cooking. The fact that it carries a beautiful, nutty flavour when it's heated means it accompanies and complements a lot of dishes on the high heat part of things.
It has a grassiness to it, a sweetness to it, as well. It tastes like snow peas, I hear a lot. Another thing is that it does not gel in the cooler. So, for overnight marinades, pestos, and dressings, you never have to worry about bringing it back to room temperature before using it.
Camelina carries a ratio of 2-1-2, omega-3 to -6 to -9. It is the most attractive, balanced ratio on the market. It carries higher three than six is what you want to see, because most refined oils, especially, carry that high amount of omega-6 and very little of omega-3. That's the beauty of camelina. It's just a versatile, convenient way to incorporate that omega-3 into your everyday diet.
Every crop that we harvest is tracked and traced and we can trace it right back to the bottle, right on our website. Everybody has access to that. It's coded, so you know exactly who produced your crop, who produced your bottle. It is a one of a kind product. It is incredibly healthy, and it's 100% natural and traceable.