About Camelina Oil

It’s easier than ever to eat local! Nash’s camelina oil is grown, pressed, and bottled right here on the farm.

Nash’s is producing a local and sustainable cooking oil. It is 100% organic camelina, unrefined, and grown and cold-pressed right in Dungeness!

Camelina seed (aka wild flax, German sesame, or Siberian oilseed) is a plant from the Cruciferae family, domesticated and used in Europe for several thousand years. The seeds are high in Omega-3 fatty acids, anti-inflammatory fats considered beneficial for cardiovascular health. They are up to 45% Omega-3s, similar to the amount found in flax seed, and have additional plant chemicals that are anti-oxidants, including vitamin E.

You can use the oil for cooking (smoke point is 475F) so you can add a delicious nutty flavor to your vegetable sautés!

Explore camelina oil recipes on our recipes blog, and let us know what you think!

Have you tried this recipe? Tell us how it turned out!

Creamy Camelina Dill Dressing

NEW at Nash’s! Eating local has never been so easy when you can get local cooking oil!

1/3 cup Greek yogurt (optional)
2 small garlic cloves
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. fresh lime juice
1/3 cup Nash’s camelina oil
1 cup fresh chopped dill
Salt and pepper, to taste

In food processor, combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.

Once all the camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.

This dressing will keep for several days in fridge—just shake or whisk before use.

Makes 1 cup.

Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.

We thank Alive.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Roasted Spring Radishes and Asparagus Salad

DID YOU KNOW? Asparagus is one of nature’s best cancer-prevention veggies — and they’re so tasty, too!

Serves two

1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil

Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon

Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.

Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.

Serve as a side dish or atop a bed of arugula or other salad greens.

Have you tried this recipe? Tell us how it turned out!