I would like you to meet your new favourite oil – Camelina Oil. Camelina what?!? Camelina is an ancient oilseed that originated in parts of Europe and Central Asia and is now being produced in southeast Saskatchewan by literally three farmers (Colin, Dan and Rob) who just love their job. So, what makes Camelina Oil so special you ask? Well, let me tell you!
The dietitian in me loves this oil because of its nutrient content. Camelina Oil is unique in that it provides the necessary daily intake of Omega-3 fatty acids that our body requires. It is comparable to flax and hemp oil. Omega-3 fatty acids are an important part of a healthy diet as the body utilizes them for several purposes but unfortunately for people who do not enjoy fish this essential nutrient is hard to come by. Have no fear – Camelina is here!
The cook in me loves this oil because it has a high smoke point. The smoke point of a fat (oil) is the temperature at which it breaks down into its individual parts and produces a blue smoke. This smoke has a sharp odour and can be carcinogenic (cancer-causing). Camelina Oil can be used at moderate to high levels of heat given it has a smoke point of 475° F. For a comparison, extra virgin olive oil has a smoke point of 320° F and canola oil has a smoke point of 400° F. This amazing oil also can be used for cold applications like on a salad or in dips.
The sustainabilist in me loves this oil because of their farm philosophies and practices. At Three Farmers, they implement a zero tillage farming technique and customize their crop nutrition plan to fit the needs of their soils and plants. Lastly, for the cherry on top – Camelina Oil is cold pressed, which means it still maintains its flavor, aroma and nutritional value and is GMO free!
Speaking of GMO’s – in the next couple of weeks look for a new post here on what the hype is all about, as October is non-GMO month!