Camelina
The secret
The making
The taste
The restaurants
Health
Allergen

Camelina

Signé caméline
cameline-fleur

Camelina, an extraordinary plant!

Camelina is a cruciferous plant. It produces very small yellow flowers. Its seeds are harvested and cold pressed mechanically to obtain camelina oil.

A well kept secret since 3000 years

Originating in Northern Europe and Central Asia, camelina is a very old seed used in the Bronze Age for vegetable oil and feed animals.

Camelina in the modern era

Recently rediscovered by scientists, this impressive plant has the quality of its nutritional properties and its unique taste. A native plant in many parts of the world, including in Canada, camelina is now part of the agricultural production of many of these regions, particularly in Quebec.

A manufacturing Process Without Treatment or Refinement

Once harvested, the seeds are mechanically pressed cold to preserve their nutritional qualities. The oil obtained is filtered before bottling to avoid deposits in the bottles. No other process or treatment is applied to the oil. We obtain a virgin oil at the first press.

As for the camelina seeds, they are offered in an almost wild state. Screening is done to separate the impurities from the camelina seeds. Since they are offered in their raw form, you can use them raw, roasted or sprouted.

Authenticity and quality Signé Caméline!

Certification Project Verified Without GMO

We are proud to offer certified GMO-free camelina. In fact, we obtained the GMO-free project certification, which confirms that we do not use genetically modified seeds. Another pride Signé Caméline!

 

SQF Quality Certification

Olimega has recently obtained the quality control certification recognized according to the international quality standards GFSI (Global Food Safety Initiative). This certification assures consumers and our customers of optimal safety of our camelina products. Another pride Signé Caméline!

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A distinct taste Signé Caméline !

Before marketing our first bottles, we had 8 years of research with our partners and agronomists to learn about this mysterious plant. This research allowed us to not only improve our farming techniques, but also to test and determine what would become OUR taste and OUR aromas of camelina oil; a taste we love and that makes us proud. A light and subtle oil with hazelnut and sesame flavors, and with an herbaceous asparagus aroma. A unique taste Signé Caméline!

On the menu of the greatest restaurants here and elsewhere

Oil and camelina seeds are gaining more and more attention from top chefs. We are proud to carve ourselves a spot in the kitchens of great chefs, who, like us, have fallen under the spell of the unique taste of Signé Caméline products.

 

 

 

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NATURAL ANTIOXIDANTS

Camelina oil naturally contains several antioxidants called tocopherols, the gamma, delta and alpha-tocopherols, of which vitamin E is a part. It contains more antioxidants than most other oils, including grapeseed, sunflower and linseed.2-3  Thanks to its antioxidants, camelina oil remains stable under heat (up to 475 ° F) and has a shelf life of more than 24 months at room temperature.

Vitamin E, like other phenolic compounds found in plants, plays an antioxidant role. Antioxidants are known to reduce the risk of cardiovascular disease, carcinogenesis, thrombotic tendency and inflammation.4

 

HIGH SMOKE POINT

Camelina oil offers one of the highest smoke points on the market, 230 ° C (475 ° F), making it a perfect choice for high temperature cooking.2

CHOLESTEROL RATE REDUCTION

Camelina oil vs. oily or lean fish

Camelina oil helps reduce cholesterol levels. In a recent 12-week study targeting people with hypercholesterolemia (high blood cholesterol), camelina was shown to be more effective than eating oily or lean fish for cholesterol reduction. Daily consumption of camelina oil reduced bad cholesterol (LDL) and total cholesterol levels in the body to a greater extent than groups that ate fish 3 times a week. 5

Camelina oil vs olive oil vs grapeseed oil

Another study compared camelina oil with olive oil and grapeseed oil to assess changes in cholesterol levels in adults with high cholesterol levels. Candidates had to consume 33 ml of one of the oils a day for 6 weeks. It was observed that the group consuming camelina oil saw the best improvement with a 12.2% decrease in bad LDL cholesterol, compared to 7.7% for the group with olive oil and 5.4% for the group with grapeseed oil. In addition, the lipid profile of the blood indicated an increased presence of omega-3 (ALA) 4 times greater in the group with camelina oil compared to the group with olive oil. The presence of ALA in the blood is associated with good cardiovascular health.

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Allergen note
Allergen note

Our facilities are free of nuts and peanuts

Camelina is a crucifer related to mustard