Camelina oil 1st cold pressing for seasoning is

obtained after settling for about fifteen days, it does not undergo any filtering or transformation. As a result, the presence of a slight deposit may be evident.

Very rich in omega 3 (34%).

Its rich composition in essential fatty acids, omega 3 and 6, gives it excellent properties in cooking but also in cosmetics.

Also called "Bastard Lin"

A delicious taste of mustard

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Camelina oil is particularly appreciated for promoting a certain nutritional balance, thus making it possible to fight against cardiovascular and cerebral problems.

From a cosmetic point of view, it is rich in vitamin E, a natural antioxidant providing skin regenerating and healing benefits. Mature, irritated and sensitive skin will be served and well served with Camelina!

  Latin name: Camelina sativa.

Part used: seeds (first cold pressing)


Specific References

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