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Tip: Camelina oil

This oil, which tastes so green and intense, underlines particularly well the natural taste of strong vegetables. It goes well with artichokes or celery. Young spinach sweated in a pan and then seasoned with a little nutmeg and camelina oil underlines this vegetable perfectly. Strong salads with bitter substances such as chicory and radicchio also tolerate a dash of camellia oil. I also like to combine it with potatoes, for example baked potato with herbal quark and a teaspoon of camelina oil over the quark and the warm potato - and then pay attention to the scent that unfolds - it reminds me of freshly mowed grass every time. Considering that this oil contains a lot of omega-3 fatty acids, one should try to ingest it daily.


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