EU- / non EU agriculture
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Organic linseed oil is a healthy, natural edible oil, which is cold pressed almost daily from freshly harvested linseed and gently filtered. The oil is highly oxidation-sensitive. After removal of the lid, close the bottle well and keep it in the fridge. For pleasurable consumption, mill-fresh, cold-pressed linseed oil should be consumed within 6-8 weeks after the purchase.
However, the oil can also be frozen to extend its shelf life and then last much longer (up to half a year). Linseed oil is not suitable for frying.
Cultivation contracts with organic farmers in Germany, Europe and India
Linseed oil is characterized by an extremely high content of omega-3 fatty acids (about 55%). These fatty acids are essential to our body and can only be absorbed through our diet. Because these valuable fatty acids are very sensitive to light, air and heat, they are affected in many modern industrial processing ways.
Good and fresh linseed oil can be recognized above all by its mild, not bitter taste. The demand for our cold-pressed linseed oil fresh from the mill in NATURLAND quality is still unbroken. That's why we ensure long-term cultivation contracts so that you can always enjoy this valuable oil specialty. Of course, we prefer to process flaxseed from our region - two of our suppliers can be seen in the photos below. However, a regional cultivation is not always possible: the cold snap in the spring of 2017 and the rainy summer have had consequences for the linseed crop. The domestic oilseeds from Germany and Europe are too small, contain too little oil and also do not fulfill our expectations in terms of taste.
When it comes to the quality of our raw materials, we make no compromises. In quality comparisons of different crops, NATURLAND flax seed from India is currently our favorite. On the one hand, this cold-pressed linseed oil fulfills our requirements with a typical, nutty taste without bitterness and, secondly, for our high analytical quality standards. Our fresh produced oil is regularly inspected in recognized German laboratories for pesticides, plasticisers and mineral oil residues.
No matter how manufacturers try to find solutions, linseed oil is and remains very sensitive to oxidation due to the high proportion of omega-3 fatty acids and within a few months after production becomes bitter or rancid and loses its desired effect. Therefore, it is recommended to buy linseed oil in small quantities, fresh from the mill and according to the demand. Always keep it in the refrigerator. However, the right linseed oil expertise is required right from the start: our linseed oil is freshly pressed every day, topped up with nitrogen and bottled in UV-protected bottles within 24 hours. The pouring jumper on our bottles not only helps with fine dosing, but also reduces the oxygen input when opening and closing the bottle.
What does linseed oil fresh from the mill mean?
Our linseed oil is freshly pressed every day. The dripping oil is covered in light-protected barrels with nitrogen and filled within 24 hours in our UV-protected bottles. Our pouring jumpers reduce the oxygen input after opening the bottle for the first time until the last drop. No sorcery, but honest craft. Fresh linseed oil cannot be produced in stock.
The cleaning of the seed and the very extensive quality controls take place in Germany. Because whether from the Weserbergland, Eastern Europe or even further away: when it comes to linseed, it is all about quality, and we do not make any compromises.
Properties of linseed oil
The linseed or flax plant is a very old, versatile crop, which grows almost everywhere except near the equator.
For thousands of years, linseed has also been highly valued for its edible seeds: they supply the body with essential fatty acids and fiber. In addition, the seeds contain about 40% linseed oil, which has been used for generations for food purposes and in natural medicine. In the past, almost every village had its own oil mill, and traders roamed the streets to sell fresh oil. However, as the oil is a particularly heat- and light-sensitive oil, it lost importance in the course of industrialization: Linseed oil is too perishable for large-scale production and it is not durable enough for long-term trade. The partially de-oiled linseeds are processed into linseed flour.
Why is linseed oil healthy? Linseed oil is characterized by an extremely high content of alpha-linolenic acid, which accounts for more than half of the fatty acids in the oil. Alpha-linolenic acid is a vegetable omega-3 fatty acid and therefore of particular importance to those who do not like fish or live in a vegetarian diet, for the supply of omega-3 fatty acids.
A significant linseed oil effect is to improve the body's omega-3 supply. Since it also contains relatively little linoleic acid (an omega-6 fatty acid), linseed oil is well suited to shift the ratio of omega-6 to omega-3 fatty acids in the diet towards omega-3. This has been recommended by nutritional science for years because the diet that is common today has too many omega-6 fatty acids. For this reason, regularly more omega-3 fats should be consumed.
Alpha-linolenic acid (essential omega-3 fatty acid) helps to maintain a normal blood cholesterol level. Already 1 full tablespoon (5 g) cover the daily requirement for 2 g ALA of an adult.
Make sure you have a varied and balanced diet and a healthy lifestyle.
* (ALA) = alpha-linolenic acid C18: 3; triunsaturated fatty acid
In Silesia and around Berlin, linseed oil with potatoes and curd cheese was part of healthy home-cooked food.
We can only recommend our cold-pressed linseed oil fresh from the mill. It tastes nutty, not bitter or fishy. Tips for durability: As soon as it smells fishy or rancid, the linseed oil should no longer be used. However, in that case it is still suitable as care for wooden furniture.
Linseed oil is often prepared with potatoes and curd cheese. It is also tastes great with fresh vegetables.
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.