Camelina oil is one of the most underrated oils in the kitchen. Sometimes called "false flax" or gold-of-pleasure, it has a gentle, nutty-grassy flavour and a lovely golden colour. If you've picked up a bottle and wondered how to use it, here's everything you need to know.

What is camelina oil?

Camelina oil is pressed from the seeds of Camelina sativa, a plant in the same family as flax and rapeseed, grown across Northern and Eastern Europe. The best versions are cold pressed and unrefined, keeping the natural golden colour and delicate flavour. Our cold pressed Camelina Seed Oil is single-ingredient, unrefined and bottled in glass.

What does camelina oil taste like?

Mild and pleasant — gently nutty with a fresh, grassy note, a little like a softer almond. It's far less assertive than walnut or pumpkin seed oil, which makes it an easy, versatile oil for everyday use.

How to use camelina oil

Camelina oil is primarily a finishing and dressing oil, best used cold or at low heat:

• Salad dressings — its mild flavour makes a balanced vinaigrette without overpowering.
• Drizzled over vegetables, grains and soups — after cooking.
• Stirred into yoghurt, dips or smoothies — a gentle way to add it.
• Over fish or potatoes — its delicate nuttiness pairs well.

Camelina has a slightly higher tolerance to gentle warmth than flaxseed oil, but it's still best treated as a finishing oil rather than a frying oil.

Camelina oil vs flaxseed oil

The two are often compared because both are rich in plant-based omega-3. The practical difference: flaxseed oil has a stronger, more distinctive flavour and is more delicate, while camelina is milder and a touch more versatile. If you find flaxseed oil too strong, camelina is a gentler alternative.

How to choose and store it

Look for cold pressed, unrefined, single-ingredient camelina oil in a glass bottle. Store in a cool, dark cupboard with the cap closed, and treat it as a fresh ingredient — use within a reasonable time of opening.

Frequently asked questions

What does camelina oil taste like?

Mild, nutty and slightly grassy — gentler than walnut or flaxseed oil, which makes it versatile for everyday dressings and drizzling.

Can you cook with camelina oil?

It tolerates gentle warmth better than flaxseed oil, but it's best used cold or at low heat as a finishing and dressing oil.

Is camelina oil the same as flaxseed oil?

No — they're different plants, though both are rich in omega-3. Camelina is milder in flavour; flaxseed is stronger and more delicate.

Is camelina oil vegan?

Yes. A single-ingredient cold pressed camelina oil is naturally vegan and gluten-free.

Want to try it? Explore our cold pressed Camelina Seed Oil (250ml) — single ingredient, unrefined and bottled in glass.