The pale yellow linseed oil has a typical, very intense flavour with a hint of bitterness which fans of linseed oil particularly appreciate. This typical flavour means linseed oil is particularly suitable for use with quark (also because milk products reduce the bitterness of the oil) and with potato dishes. Gourmets add a little linseed oil to sauces and spreads.
Where possible, the raw materials for Naturata oils are sourced from farmers working according to biodynamic principles. The organic pioneer sources native products from farmers in the region; other specialities are bought from our long-standing project partners in Europe and around the world.
The designation "virgin" stands for a special quality class of organic oils. The quality criteria have been clearly defined by the German Association of Organic Processors, Wholesalers and Retailers (BNN): The raw materials originate exclusively from certified organic sources and are exclusively mechanically pressed without the application of heat (cold-pressed). They are not subsequently treated in any way (exception: filtering) - In this way, natural oils are produced which still contain all essential ingredients and have their own characteristic and unmistakable taste.
- Valuable ingredients:
- Bottle, 250ml
- Packaging material:
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
- High-quality Demeter ingredients, processed naturally
- May be consumed raw
- Without auxiliary agents or additives
Average nutritional value & analysis results per 100 g:
- 3.367 kJ / 819 kcal
of which saturates
of which sugars
- 0,0 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
The oil is pressed gently, without the application of heat. This means that essential ingredients are retained. The oils are rounded off in a gentle, three-stage filtering process. In contrast to many other methods, Naturata oils are filtered without the use of additives and centrifuges. The oil flows through filters at low pressure ? a decisive factor when it comes to quality and taste. In the quality laboratory, numerous quality parameters, both in the raw materials and the finished oils, are continuously measured and monitored. Throughout the entire process, care is taken to ensure that the oil is exposed to oxygen as little as possible. This would lead to oxidation which has a detrimental effect on quality.
Tips for preparation
As a virgin edible oil, linseed oil can be used in a variety of ways, for example, for preparing raw foods and salads. When preparing warm dishes, the oil should be added only after cooking. Due to its high linolenic acid content, the oil is particularly sensitive to being heated to high temperatures and to incorrect storage.