Maple syrup, honey and icewine may be the first foods that come to mind when people think about Canada. Yet Canadian farms also grow lesser-known crops with distinctive stories and flavours.
Camelina is one of them.
Known botanically as Camelina sativa, camelina is an oilseed crop in the mustard family. Its small seeds are pressed to produce camelina oil, a golden culinary oil with a naturally distinctive fatty-acid profile.
Quebec-based Signé Caméline has developed this ancient oilseed into a collection that includes virgin cold-pressed oil, roasted camelina oil, butter-flavoured camelina oil, and both virgin and roasted camelina seeds. The result is a Canadian-grown ingredient designed for modern kitchens.
Is Camelina Oil the Same as Flaxseed Oil?
No. Camelina and flax are different plants, even though camelina is sometimes called “false flax” in English.
Camelina belongs to the Brassicaceae family, which also includes mustard and canola. It is native to Northern Europe and Central Asia and was used as an oilseed crop and animal feed as far back as the Bronze Age.
According to the Canadian Food Inspection Agency, camelina seeds typically contain approximately 38% to 43% oil. The plant can perform in relatively cool climates and short growing seasons, and it can tolerate some spring frost. Those characteristics make it suitable for cultivation in parts of Canada.
From an Ancient Oilseed to a Canadian Food
Camelina was recorded in Canada as early as the nineteenth century, although modern commercial production did not begin to expand until the late 1990s.
In 2010, Health Canada completed a safety assessment and stated that it had no objection to the use of cold-pressed camelina oil as a food ingredient. Health Canada notes that camelina oil can be used for cooking, salad dressings, spreads and other foods that contain vegetable oil.
Camelina oil is therefore more than a nutritional concept or specialty supplement ingredient. It is, first and foremost, a culinary oil that can be used at the table and in everyday recipes.
The Quebec Story Behind Signé Caméline
Signé Caméline is a camelina food brand developed by Quebec company Olimega. According to the brand’s materials, its camelina is grown in Quebec and incorporated into local crop-rotation systems.
Signé Caméline highlights farming practices that include:
- Using crop rotation to support soil management
- Maintaining soil cover and applying soil-conservation techniques
- Using organic or naturally derived fertilizers
- Integrating bees into the farm ecosystem
- Avoiding seed treatments and insecticides
- Emphasizing non-GMO cultivation.
These points describe Signé Caméline’s own farming approach and should not be assumed to represent every camelina grower in Canada.
The company also states that its processing facility, built in 2018, uses a solar air-heating system and green electricity. Signé Caméline estimates that these measures save approximately 40 tonnes of greenhouse-gas emissions each year. This is company-supplied environmental information.
What Is Distinctive About Camelina Oil’s Nutritional Profile?
Health Canada’s assessment describes camelina oil as more than 90% unsaturated fat. Its typical fatty-acid profile includes:
- Approximately 38% alpha-linolenic acid, or plant-based omega-3 ALA
- Approximately 17% linoleic acid, an omega-6 fatty acid
- Other monounsaturated fatty acids
- Approximately 8% saturated fat.
ALA is an essential fatty acid that the body cannot make from scratch and must obtain from food. Camelina oil, flaxseeds, chia seeds, walnuts and canola oil are all food sources of plant-based ALA.
Signé Caméline’s brand materials describe its products as containing approximately 35% omega-3, 18% omega-6 and 30% omega-9. Exact values can vary with the variety, harvest and product, so the Nutrition Facts table on the package should remain the final reference.
This article discusses camelina oil as a food and cooking ingredient. It does not present the product as a medication or treatment for disease.
What Products Does Signé Caméline Offer?
Virgin Cold-Pressed Camelina Oil
The brand describes its virgin oil as silky and delicate, with notes reminiscent of asparagus, soft florals and toasted hazelnut.
Suggested uses include:
- Salads and cold plates
- Dipping bread
- Fish and seafood
- Drizzling over warm pasta or grains
- Hummus, dips and homemade mayonnaise
- Marinades and sandwiches.
For a first tasting, pour a small amount into a shallow dish and try it with bread. This makes it easier to notice the aroma, texture and finish before adding it to a recipe.
Roasted Camelina Oil
The roasted version has a more pronounced aroma, with flavours reminiscent of roasted hazelnuts, peanuts and sesame.
Suggested uses include:
- Asian-style marinades
- Stir-fried noodles and noodle soups
- Poke bowls
- Warm salads
- Grilled fish and seafood
- Mushrooms and roasted vegetables
- Full-flavoured dips and sauces.
It can be approached in a similar way to toasted sesame oil: a small amount may be enough to bring a noticeable roasted, nutty character to a dish.
Butter-Flavoured Camelina Oil
Signé Caméline also offers a butter-flavoured camelina oil for recipes that benefit from buttery aroma while using a plant-based oil.
The brand suggests it for:
- Sautéing and searing
- Roasting vegetables
- Muffins and other baked goods
- Poultry and meat dishes
- Pancakes and breakfast recipes
- Pasta and risotto
- Popcorn.
Brand materials describe this product as gluten-free and lactose-free. Consumers should still check the ingredient list and allergen information on the actual package, especially when buying a flavoured oil.
Virgin and Roasted Camelina Seeds
Camelina seeds can be used in salads, yogurt, granola, breads, muffins, soups and pasta, much like other edible seeds.
Virgin camelina seeds are described as having gentle herbal, nutty and buttery notes. The roasted version offers a stronger flavour reminiscent of roasted peanuts, hazelnuts and sesame.
How Can Camelina Oil Be Used in Everyday Cooking?
Make a Simple Salad Dressing
Whisk camelina oil with lemon juice or apple-cider vinegar, then add a small amount of salt and black pepper. If you want the oil’s natural flavour to remain noticeable, keep the seasoning simple.
Serve It with Bread and Cold Plates
Pour a small amount of virgin camelina oil into a shallow dish and serve it with bread, sea salt, cheese or a cold plate. This is one of the easiest ways to taste the oil directly.
Add It to Warm Pasta and Grains
Drizzle camelina oil over cooked pasta, quinoa, potatoes or roasted vegetables after cooking. It can add richness and a mild plant-based aroma without requiring a complicated sauce.
Pair It with Fish and Seafood
The virgin oil suits delicate fish dishes, while the roasted version can complement shrimp, scallops, grilled fish and seafood recipes with stronger seasoning.
Use It in Baking and Breakfast Recipes
The butter-flavoured version can be used in muffins, pancakes, roasted vegetables and popcorn. Substitution ratios should be adjusted to the recipe and the directions on the product label.
Can Camelina Oil Be Used for High-Heat Cooking?
Signé Caméline’s product materials list a smoke point of approximately 246°C / 475°F and position the oil for high-temperature cooking.
Health Canada’s general guidance is more conservative: camelina oil can withstand frying temperatures, but prolonged heating is not recommended.
A practical approach is to:
- Use it for normal sautéing, roasting and short periods of higher-temperature cooking
- Avoid repeatedly heating the same oil for extended periods
- Follow the cooking directions provided on the specific product label
- Reduce the temperature if the oil begins to smoke visibly
- Use virgin cold-pressed oil in dressings, finishing applications and shorter cooking methods when you want its natural flavour to stand out.
How Should Camelina Oil Be Stored?
Signé Caméline’s materials state that its oils have a labelled shelf life of more than 30 months at room temperature and do not require refrigeration.
Packaging, pressing date and formulation can affect actual shelf life, so the product label should always take priority. General storage practices include:
- Keeping the bottle away from direct sunlight
- Storing it in a cool, dry place
- Closing the bottle tightly after each use
- Avoiding prolonged exposure to air and heat
- Following any after-opening instructions on the label
- Discarding the oil if it develops a clearly rancid or unusually harsh smell.
A Note for People with Mustard Allergy
Camelina belongs to the mustard family.
Health Canada notes that cold-pressed camelina oil may contain a small amount of residual protein, which creates a potential concern for people with mustard allergy.
Although Health Canada’s assessment did not identify documented allergic reactions associated with camelina oil, people with a severe mustard allergy should still be cautious, check allergen information and consult a qualified health professional when appropriate.
From Quebec to International Recognition
Signé Caméline’s brand materials display several food, flavour and product-innovation awards. They illustrate the growing international attention being given to this still relatively uncommon Canadian oilseed product.
Awards can help consumers discover a brand, but they do not replace the ingredient list, Nutrition Facts table, origin information or personal taste. The details on the specific package should remain the final reference.
Why Can Camelina Oil Make a Distinctive Canadian Food Gift?
Camelina oil connects Canadian agriculture, regional flavour and everyday usefulness. Unlike a decorative souvenir, it is a Canadian food that can become part of someone’s kitchen.
It may suit:
- People who enjoy cooking and discovering new ingredients
- Home cooks who regularly prepare salads, pasta or roasted vegetables
- Recipients interested in Quebec and Canadian agriculture
- People who enjoy nutty, sesame-like or roasted flavours
- Anyone who prefers a practical food gift over a decorative souvenir.
Virgin, roasted and butter-flavoured oils can also form a small tasting set, allowing the recipient to compare the three flavour styles in different dishes.
Before choosing it as a gift, check whether the package clearly identifies where the camelina was grown, pressed and bottled, along with its ingredients, processing method, Nutrition Facts and best-before date. Claims such as “Quebec-grown,” “cold-pressed in Canada” or “made in Canada” should be used only when the label supports them.
Is Canadian Camelina Oil Worth Trying?
Camelina oil does not need to be presented as a miracle “superfood.” Its real interest lies in several more practical qualities:
- It comes from an ancient but still relatively uncommon oilseed crop
- It has a distinctive plant-based fatty-acid profile
- Virgin and roasted products provide flavours that differ from ordinary cooking oils
- It has a clear connection to Quebec and Canadian agriculture
- It can be used in salads, pasta, fish dishes, baking and everyday cooking.
If you are trying it for the first time, begin with virgin cold-pressed camelina oil on bread or in a salad dressing. Then explore the roasted version with noodles, seafood and Asian-inspired dishes.
The most useful way to understand camelina oil is not to memorize exaggerated health slogans, but to learn where it comes from, how it tastes and how it can genuinely fit into everyday cooking.
Frequently Asked Questions
Is Camelina Oil the Same as Flaxseed Oil?
No. Camelina oil comes from Camelina sativa, while flaxseed oil comes from Linum usitatissimum. They are different plants.
Does Camelina Oil Contain Omega-3?
Health Canada’s assessment describes camelina oil as containing approximately 39% omega-3 fatty acids, primarily the plant-based essential fatty acid alpha-linolenic acid (ALA). Refer to the product’s Nutrition Facts table for exact values.
Can Camelina Oil Be Used for Frying or Sautéing?
It can be used for regular sautéing and roasting. Signé Caméline lists a smoke point of approximately 246°C / 475°F, while Health Canada advises against prolonged heating. Follow the instructions on the specific product label.
What Is the Difference Between Virgin and Roasted Camelina Oil?
Virgin cold-pressed oil has a more delicate flavour and works well with salads, bread, fish and pasta. Roasted camelina oil has a stronger nutty and sesame-like aroma suited to noodles, poke bowls, seafood and Asian-inspired dishes.
Does Camelina Oil Need to Be Refrigerated?
Signé Caméline’s materials state that its oils do not require refrigeration. Keep the bottle sealed, protected from light and stored according to the package directions.
Can Someone with Mustard Allergy Use Camelina Oil?
Camelina is related to mustard, and cold-pressed oil may contain a small amount of residual protein. People with a severe mustard allergy should be cautious and seek professional advice when appropriate.
Sources
- Health Canada: Novel Food Information — Camelina Oil
- Canadian Food Inspection Agency: The Biology of Camelina sativa
- Signé Caméline: About Camelina
- Signé Caméline / Olimega 2026 English brand presentation