ORGANIC Flaxseed Oil

Our fresh from the mill, cold-pressed organic linseed oil will keep for eight weeks after production. Linseed oil, also known as flaxseed oil, is extracted from the ripe seeds of the flax plant. Our virgin organic linseed oil is a healthy and natural edible oil that is cold-pressed fresh from the mill every day at our oil mill and then gently filtered. Linseed is one of the richest sources of the valuable omega-3 fatty acid alpha-linolenic acid. Proper storage ensures the quality of this valuable oil. Please keep our organic linseed oil in a tightly closed container in the refrigerator.

Linseed oil - Rich in Omega-3s

Linseed unprocessed and ground

Linseeds are the small, brown seeds of the blue-flowered flax plant. They are surrounded by a hard shell that protects the seed inside and contain around 40g of fat per 100g. They also contain around 20g of fibre and 20g of protein per 100g.

Linseed, also known as flax, is one of the oldest cultivated plants in the world and was once used mainly as a raw material for textiles. Linseed, and the linseed oil extracted from it, was considered a remedy for many different diseases and ailments by the ancient Greeks.

Today linseed is known as a superfood and is a popular ingredient in bread and muesli. At Ölmühle Solling we have been producing our freshly pressed linseed oil from linseed since 1996. It is one of the vegetable oils with the highest content of alpha-linolenic acid (approx. 50 g per 100 g).

Photo: Dana Lohmüller

The special thing about linseed oil is its high content of alpha-linolenic acid, an essential omega-3 fatty acid. Over the last century, dietary habits in Western countries, including Germany, have changed considerably. The ratio of omega-6 to omega-3 fatty acids in the diet has shifted from the originally recommended balance of 3:1 to almost 20:1. This is partly due to the regular consumption of ready meals, fast food and an unbalanced diet. The food industry often uses refined cooking oils and fats in the production of food. Margarine and hydrogenated fats made from sunflower oil, for example, are used in the preparation of food and in the long term lead to an increase in omega-6 fatty acids in the body.

However, the correct balance between the two fatty acids has a crucial influence on the function and metabolism of cells in the human body. Omega-6 fatty acids are said to promote inflammation, while omega-3 fatty acids have an anti-inflammatory effect in the body.

Both modes of action are essential for the body, but the right balance is important for long-term health. Both flaxseed and flaxseed oil are ideal for restoring the balance between omega-6 and omega-3 fatty acids.

Many people associate linseed oil with a bitter taste. This is mainly due to the fact that linseed oil, due to its special fatty acid spectrum, is very sensitive compared to other edible oils and often tastes rancid when consumed. Linseed oil contains more than 50g of alpha-linolenic acid per 100g. Alpha-linolenic acid, or ALA for short, is an essential omega-3 fatty acid, or more precisely a triple unsaturated fatty acid with 18 carbon atoms. The high amount of triple unsaturated fatty acids means that the oil oxidises quickly, which means that it can quickly become rancid and bitter if not produced and stored correctly.

Mill-fresh cold pressing for the best quality

We produce our linseed oil at our factory every day. It only takes a few minutes for the drop of oil to reach the light-protected barrel. Virtually no oxidation takes place in this short time. On its way into the light-protected glass bottle, the linseed oil's suspended matter is filtered out. Each bottle is fitted with a spring dosage mechanism when closed, allowing easy and accurate dosage. As well as ease of dosage, this has another advantage: there is less contact with oxygen than with a large bottle opening, which protects the linseed oil from rapid oxidation. Our linseed oil is always stored in a cool, dark place until it is shipped.

We give our organic linseed oil a minimum shelf life of eight to ten weeks after calptressing, in line with our quality standards to produce completely natural and high quality products from high quality raw materials. The taste of linseed oil not only determines its enjoyment, but is also an indication of good quality. Fresh, high quality linseed oil can be recognised by its mild, non-bitter taste. We believe that the value of our organic products is determined not by their shelf life, but by their taste.

Linseed, also known as flax, is one of the oldest cultivated plants in the world and has been grown for thousands of years. Flax is an annual plant that can be recognised by its blue flowers. Traditionally, flax has also played an important role in our culture, as evidenced by the many expressions related to flax or flax processing that have found their way into our everyday language: Whether we are talking about gleefully flapping about, losing the plot, taking a trip into the blue, getting our wires crossed, rushing someone through or making something look shabby, the origin of all these terms lies in the laborious processing of the flax stalks into linen.

Flax has also been highly prized for its edible seeds for thousands of years: They provide the body with essential fatty acids and fibre. In the past, almost every village had its own oil mill and traders roamed the streets selling fresh oil. However, because the oil is highly sensitive to heat and light, it lost its importance with industrialisation: linseed oil is too perishable for large-scale production and not durable enough to be traded over long distances. This is why we press the precious oil from organic linseed daily in our oil mill, always in small batches fresh from the mill.

Our freshly cold-pressed organic linseed oil can be used in a variety of ways. However, due to its sensitivity to oxidation, it should only be used for cold dishes and not for frying. It can only be used for short steaming.

• as an ingredient in salad dressings
• for breakfast cereals
• with boiled potatoes and quark
• for dips and sauces
• for smoothies and shakes
• for skin care
• for oil pulling
• pure on the spoon
• For wood care

If your linseed oil has passed its sell-by date and is losing its mild, pleasant flavour, there is no need to throw it away. It is perfect for treating untreated natural wood. Apply a thin layer of linseed oil to the wood with a brush and leave to soak in for at least 24 hours.

A good, fresh organic linseed oil will have a mild, non-bitter taste. Of course, the quality of the raw material is crucial to the quality of the oil. We prefer to work with organic farmers in our region - Sebastian Baensch, managing director of the Ölmühle Solling, and organic farmer Henning Niemann from Uetze can be seen in the photo during quality control in the flowering linseed field.

Unfortunately, regional cultivation is not always possible: the cold spring and rainy summer in Germany had an impact on the linseed harvest. The long, dry summer also affected the quality of the linseed. This year we are again using Naturland certified organic linseed from various growing areas in Europe and overseas, which is of perfect sensory and analytical quality.

Ideally, you should always use freshly pressed linseed oil, but if you are unable to use the oil within the recommended 8-12 weeks, you can freeze it. When frozen, the oil lies dormant. The glass bottles will not burst because oil, unlike water, contracts when it gets cold. When the oil is thawed, it regains its physical and chemical properties. Please defrost the oil only in the refrigerator. When stored in the freezer, chemical reactions (such as oxidation with atmospheric oxygen) are extremely slowed down, extending the shelf life of organic linseed oil (up to six months in our experience).

Often confused and yet very different, linseed and camelina are two very different plants. While linseed belongs to the flax family, camelina belongs to the Brassica family, just like rapeseed or mustard.

Both flax seeds and camelina seeds contain high levels of polyunsaturated alpha-linolenic acid, also known as omega-3 fatty acid. Linseed oil contains about 50 grams of this essential fatty acid per 100 grams, while camelina oil contains about 41 grams of omega-3 fatty acid per 100 grams. Our linseed oil tastes nutty and mild, while camelina oil has a pea and hay-like flavour.

Camelina's fresh taste makes it ideal for combining with all kinds of vegetables. It is an ideal oil for salads and steamed vegetables. Like linseed oil, camelina oil is perfect with quark and boiled potatoes. Because of its high omega-3 content, we recommend that you do not heat it up too much, but only use it for steaming hot dishes.

Incidentally, the press cake produced when organic linseed is processed into linseed oil is a high quality supplementary feed for horses and dogs, as the essential fatty acids in the linseed cake can have a positive effect on metabolic processes and coat metabolism in the case of dietary deficiencies.

Regular feeding can also ensure a shiny coat. Linseed cake can also strengthen the animal's immune system. In addition, the high mucilage content stimulates intestinal activity and can help prevent colic.

Linseed cake is used in veterinary medicine for its digestive and anti-inflammatory properties and is cold-pressed at temperatures below 40°C to preserve the valuable ingredients. Like our linseed oil, the press cake is naturally free of additives and contains valuable unsaturated fatty acids, particularly omega-3 fatty acids and lignans. The press cake still contains around 10 per cent of the valuable linseed oil. In addition, the crude protein content of linseed cake is around 36 g per 100 g. Linseed cake is high in calories, making it an ideal supplementary feed for heavily fed horses and dogs.

Virgin organic linseed oil should only be used cold due to its sensitivity to oxidation. It can be used in dressings, marinades and dips, as well as in breakfast cereals, smoothies and yoghurt.

A traditional Silesian speciality is boiled potatoes with linseed oil and quark. Of course, linseed oil can also be enjoyed on its own. Always keep it tightly closed and in the fridge. It will keep for about 8 weeks. Linseed oil can also be frozen to extend its shelf life and can then be kept for up to six months. Linseed oil is not suitable for frying.