BIO Flaxseed oil

Flaxseed oil is made from the ripe seeds of the flax plant. Our virgin organic flaxseed oil is a healthy and natural edible oil that is cold-pressed and freshly milled everyday. Next to the flax plant, there is hardly any other plant with a similarly high amount of the valuable omega-3 fatty acid alpha-linolenic acid. Our cold-pressed organic flaxseed oil can be stored for eight to ten weeks after production. Proper storage ensures the quality of the valuable oil. We recommend to keep the oil tightly closed and refrigerated.

Flax seeds are the small, brown seeds of the blue-flowering flax plant. They are surrounded by a solid shell and contain about 40 g fat per 100 g. In addition, they contain about 20 g fibre and 20 g protein per 100 g.

Flax, also known as linseed, is one of the oldest crops in the world and was mostly used for textiles in the past. In Ancient Greece, flaxseeds as well as flaxseed oil were known as remedies for many different illnesses and troubles. Today, flaxseeds have gained new fame as a superfood and are often used as ingredient for bread or muesli. At Ölmühle Solling, we started producing our freshly milled flaxseed oil already back in 1996. With around 50 g of alpha-linolenic acid per 100 g, it is one of the vegetable oils with the highest amount of this omega-3 fatty acid.

The most outstanding feature of flaxseeds is their high content of alpha-linolenic acid, an essential omega-3 fatty acid. In the course of the last century, dietary habits in the Western countries have changed. The initial 3:1 ratio of omega-6 to omega-3 fatty acids in our food has shifted to nearly 20:1 nowadays. The causes for that are, among others, regular consumption of ready meals, fast food and an unbalanced diet. The food industry mainly uses refined edible oils and fat for food processing. For instance, margarine mainly consits of hydrated fats (e.g. made from sunflower oil) which leads to an increase of omega-6 fatty acids in the organism in the long term.

The balance between the two groups of fatty acids plays an important role in the functioning and the metabolism of human cells. While omega-6 fatty acids can promote inflammation, omega-3 fatty acids have anti-inflammatory effects. Both substances are needed for good health but the right ratio is crucial. Flaxseeds as well as flaxseed oil are suitable to restore the balance between omega-6 and omega-3 fatty acids.

Many people associate flaxseed oil (or linseed oil) with a bitter taste. The reason for that is quite simple: Flaxseed oil is very rich in fatty acids. That makes it more delicate than other edible oils and it often already tastes rancid when it reaches the consumer. Flaxseed oil contains more than 50 g alpha-linolenic acid (ALA) per 100 g. ALA is an essential omega-3 fatty acid, more precisely, a triple unsaturated fatty acid with 18 carbon atoms. The high amount of these triple unsaturated fatty acids make it sensitive to oxidation, so that improper production and storage let it become rancid very quickly, which might result in a bitter taste.

Cold-pressed and freshly milled

If flaxseed oil is palatable or not, is not only a question of taste, it also indicates its quality. Fresh, high-quality flaxseed oil has a mild taste and is not bitter. At Ölmühle Solling, we daily produce fresh flaxseed oil by cold-pressing. It is filtered and bottled within 24 hours and stored in a cool, dark place before shipping. But the protection goes beyond that: For our flaxseed oil, we use special opaque bottles that protect the product from UV radiation. Furthermore, we attach dispensers that enable easy and precise dosage and also reduce the product's contact with oxygen. That way, our valuable oil is protected from oxidation as far as possible.

You may have read about top secret flaxseed oil production processes which take place away from light and oxygen. Creative marketing strategies try to suggest a special quality of these products. 

Nonetheless, flaxseed oil is a fresh product. Even though there are numerous technical and chemical ways to extend the durability of the oil, they will most likely not result in a higher quality of the product.

In our manufactory's spindle presses, it only takes around two minutes from the flaxseed to the oil drop that enters a barrel with nitrogen. During this time, no measurable oxidation takes place so the presence of oxygen and light in that process do not influence the freshness and quality of the oil. We gently filter and bottle our flaxseed oil within 24 hours from the pressing.

The flax plant is one of the oldest crops in the entire world and has been cultivated for thousands of years. It is an annual plant and has characteristic blue flowers. Next to its use in textile production, flax has been appreciated for its edible seeds right from the start. You could find oil mills in almost every village and merchants wandered the streets to sell freshly milled oil. Due to its heat and light sensitivity, flaxseed oil lost its importance in the industrialisation. It was too perishable for large scale production and could not be transported because of its short durability. That is why we only produce small batches on a daily basis to ensure the mill-fresh quality of our product.

High-quality and fresh organic flaxseed oil is marked by its mild, not bitter taste. Naturally, the quality of the oil depends on the quality of the raw material. We focus on working with organic farmers from our region - In the photo, you can see Sebastian Baensch, managing director of Ölmühle Solling, and organic farmer Henning Niemann from Uetze, in a flowering flax field for a quality check.

Unfortunately, regional cultivation is not always possible: In 2017, the spring in Germany showed a cold snap and the rainy summer left its mark on the flaxseed harvest too. The long, dry summer of 2018 also had an impact on the quality of the German flaxseed harvest. This is why we decided in 2019 to purchase organic flaxseed from Europe and overseas which pass thorough sensory and analytical tests as well.

To extend the durability of flaxseed oil, you can freeze it. Once frozen, the oil is in a deep sleep. The bottles will not burst because oil, other than water, contracts at low temperatures. As soon as you thaw the oil, its initial chemical properties are restored.
Please only thaw the oil in the fridge. In the freezer, practically no chemical reactions take place (e.g. oxidation) which leads to the durability extension of up to half a year.

Camelina, also known as false or even wild flax, is not to be confused with flax. While the flax plant belongs to the family of Linaceae, camelina is a member of the Brassicaceae family like canola and mustard.

Regarding the fatty acid spectrum, flaxseed oil and camelina oil are quite similar. They contain large amounts of the polyunsaturated omega-3 fatty acid alpha-linolenic acid. Flaxseed oil contains 50 g of this essential fatty acid per 100 g compared to 40 g in camelina oil.
Still, the oils of the two plants taste differently: While flaxseed oil has a mild, nutty aroma, camelina oil has a vegetable-like flavour that reminds of peas or hay.

With its fresh, pea-like taste, camelina oil is great in combination with all kinds of vegetables. It is ideal for salads and steamed vegetables. Similar to flaxseed oil, it enhances potatoes in their skins with curd. Because of the high content of omega-3, we recommend not to heat the oil and to use it at moderate temperatures for steaming instead.

Virgin organic flaxseed oil is very sensitive to oxidation and should not be heated. It is suitable for dressings, marinades and dips and enriches muesli, smoothies and yogurt.

A tradtional Silesian specialty are potatoes in their skins with curd and flaxseed oil. Of course, you can also enjoy the oil straight from the spoon. Please always keep the oil tightly closed in the fridge. Durable for around 8 weeks. For longer durability, you can freeze the oil which makes it durable for up to half a year. Flaxseed oil is not suitable for frying.