During the Celtic period, this aromatic plant was a major oil supplier. Protected by peas and corn, camelina's delicate stem and tiny seeds are cultivated today on certified organic farms in Styria, in Burgenland, in Lower and Upper Austria and in Carinthia.

Camelina is best used cold as a seasoning oil for salads, sauces, spreads and dips as well as spicy wok dishes. Do not heat!

Organic Camelina oil harmonizes well with:
Vegetables and raw vegetables: potatoes, radishes, tomatoes, turnip greens, asparagus, leek and potatoes, spinach
Side dishes, vegetarian dishes: goat cheese, potato noodles, pasta, curd spread
Soups and sauces: Gervais spread with horseradish, cream of potato soup, tomato soup
Lettuces: Vogerlsalat / lettuce, radicchio, dandelion