• Source of OMega-3 Polyunsaturates
• Smoke Point of 475 degrees F
• Canadian Made

The irresistible taste of roasted garlic paired with the kick of hot chili makes this oil perfect for pasta and stir-fry.

Camelina's versatility is also reflected in its ability to hold up in the cold, ensuring that your marinades don't congeal in the fridge, as well as the heat, with a smoke point of 475°F! Due to its Vitamin-E content, camelina oil's shelf life is significantly longer than other cold-pressed, high-Omega-3 oils, easily lasting between 12 and 24 months.

Camelina oil's flavour can be described as earthy, nutty and natural. The oil best complements root vegetables and gamey meats including elk, bison, lamb and duck, but the possibilities and combinations are truly endless. The oil blends brilliantly with other flavours: bonding with other flavours rather than losing its own unique characteristics or overpowering other ingredients.