Camelina oil is a plant-based cooking oil pressed from the seeds of Camelina sativa, a flowering crop in the mustard family that has been cultivated for thousands of years. Sometimes called “false flax” or “gold-of-pleasure,” it’s rich in omega-3 fatty acids and has a nutty, slightly earthy flavor that works well in both cooking and cold applications. After falling out of widespread use in the mid-20th century, camelina oil is making a comeback as interest grows in sustainable crops and plant-based omega-3 sources.
Origins and History
Camelina sativa belongs to the Brassicaceae family, the same plant family as broccoli, cabbage, and canola. Research published in the American Journal of Botany traced its domestication to the South Caucasus region, specifically present-day Armenia. The earliest archaeological evidence of its wild ancestor dates to the 8th millennium BCE in Syria and the 6th millennium BCE in Armenia, making camelina one of the oldest oilseed crops on record.
Domesticated camelina cultivation spread to Europe toward the end of the Bronze Age, around 1200 BCE, and became a staple oilseed across the continent during the Iron Age. For centuries, farmers used it for both food and lamp fuel. It remained an important crop throughout Europe and western Asia until the mid-20th century, when higher-yielding oilseeds like canola and sunflower largely replaced it.
Nutritional Profile
What sets camelina oil apart from most cooking oils is its omega-3 content. Roughly 35 to 40 percent of its fatty acids come from alpha-linolenic acid (ALA), the same plant-based omega-3 found in flaxseed and walnuts. It also contains a meaningful amount of omega-6 and omega-9 fatty acids, giving it a more balanced ratio than many seed oils. The oil is naturally high in vitamin E, which acts as an antioxidant and contributes to its unusually long shelf life.
Compared to flaxseed oil, which is the most commonly cited plant source of omega-3s, camelina oil has a practical advantage: stability. Flaxseed oil goes rancid quickly and needs refrigeration after opening. Camelina oil’s higher vitamin E content and its mix of more stable monounsaturated fats give it better oxidation resistance, meaning it stays fresh longer both in storage and during cooking.
Smoke Point and Cooking Uses
Cold-pressed camelina oil has a smoke point of approximately 245°C (475°F), which is higher than olive oil, coconut oil, and flaxseed oil. That makes it versatile enough for sautéing, roasting, and even light frying, not just salad dressings. Most plant-based oils high in omega-3s break down at moderate heat, so camelina is unusual in being both omega-3 rich and heat-tolerant.
The flavor is mild and nutty with a faint green, herbaceous quality. It pairs well with roasted vegetables, grain bowls, and vinaigrettes. Some people use it as a finishing oil drizzled over soups or pasta. If you’re used to extra virgin olive oil, camelina won’t feel like a dramatic shift in taste.
Effects on Cholesterol and Heart Health
Because of its omega-3 content, camelina oil is often marketed for heart health. The clinical evidence, however, is more nuanced than the marketing suggests. A systematic review and meta-analysis of six randomized controlled trials found that camelina oil supplementation did not significantly change LDL cholesterol, HDL cholesterol, total cholesterol, or triglyceride levels compared to control groups when results were averaged across doses.
That said, the same analysis found that dose mattered. When researchers modeled the relationship between dose and effect, they found nonlinear patterns for LDL, HDL, and total cholesterol, with the greatest effects appearing at around 20 grams per day (roughly 1.5 tablespoons). One study in people with non-alcoholic fatty liver disease did find significant improvements in lipid markers. So the oil may offer benefits for specific populations or at consistent daily doses, but it’s not a guaranteed cholesterol-lowering tool for everyone.
Safety and Regulatory Status
Camelina oil is recognized as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration for use in a wide range of food categories, including baked goods, cereals, snack foods, beverages, dairy alternatives, and soups, at up to 3 grams per serving. The FDA’s acceptance was based in part on a 13-week study in which animals consumed high doses of camelina oil with no observed adverse effects, and a six-week human study in which adults with high cholesterol consumed 30 grams per day without problems.
Estimated average dietary intake for the U.S. population under approved food uses would be about 9 grams per person per day, with the 90th percentile reaching 18 grams per day. These levels are well within the range studied in safety evaluations.
Why It’s Considered a Sustainable Crop
Part of camelina oil’s appeal goes beyond nutrition. Camelina sativa is a hardy, fast-growing plant that thrives in cooler climates and poor soils where other oilseed crops struggle. It requires minimal water, fertilizer, and pesticides compared to crops like canola or soy. Its short growing season allows farmers to plant it between traditional crops as a cover crop, which helps prevent soil erosion and improves nutrient retention in the soil.
These qualities have attracted attention from the biofuel industry as well. Several airlines and fuel companies have invested in camelina-based jet fuel as a lower-carbon alternative to petroleum. This dual demand for both food and fuel applications is driving new cultivation across North America and Europe, which in turn is making the oil more widely available to consumers.
How to Buy and Store It
Look for cold-pressed, unrefined camelina oil if you want the full nutritional profile, including its vitamin E and omega-3 content. Refined versions exist but lose some of their antioxidant compounds during processing. You’ll find it at specialty grocery stores, health food shops, and online retailers. It typically costs more than canola or sunflower oil but is comparable in price to high-quality olive oil.
Thanks to its natural antioxidant content, camelina oil has a longer shelf life than other omega-3 rich oils. Stored in a cool, dark place with the cap sealed, an opened bottle generally stays fresh for several months. Refrigeration isn’t strictly necessary the way it is with flaxseed oil, though it won’t hurt.