I am a big advocate for and user of Extra Virgin Olive Oil. I seem to use it on nearly everything. However there are many other oils out there in the marketplace. One that I would point out to you that is still flying slightly under the radar is Camelina Oil. It is an old oilseed that originated in Northern Europe and can be traced back to the Bronze Age for use as a culinary oil. I have been using a Saskatchewan based group of farmers called Three Farmers (www.threefarmers.ca) Camelina Oil especially for grilling, sautéing, roasting, deep frying, and stir frying as it is so useful with its high 475F smoke point. I also like their Roasted Onion & Basil version with garlic for salads, marinades and dips. It is a cold pressed non-GMO product with an earthy nutty character containing fats plus Omega 3, Omega 6, Omega 9, and Vitamin E. In fact they claim the ratio of these fatty acids is as important as their nutritional value and that Camelina Oil has a better ratio of these than the other oils including – olive, flax, hemp, grape seed and coconut. It claims to be naturally gluten-free without artificial additives, preservatives, colours, and trans fatty acids. This natural sustainable product comes with a best before date together with a searchable traceability number on the bottle label back to the farmer who sourced it and the field in which it was grown. For more background information go to this website. Have you tried this oil? Check out the retail availability of this product on line or at a store near you.
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