Sign up for our newsletter as a registered Pödör club member
5% Newsletter discount after every purchase, even for items on sale
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.