Linseed oil is one of the oldest edible oils in the world. Even its name—from the Greek linos—points to its centuries-old tradition. We will show you what defines high-quality linseed oil and how you can use it in a variety of ways in your kitchen.
Is linseed oil healthy?
Linseed oil is pressed from flaxseeds and naturally contains a high level of alpha-linolenic acid (ALA), an omega-3 fatty acid. There is an EU-approved health claim for ALA:
Alpha-linolenic acid contributes to the maintenance of normal blood cholesterol levels. This beneficial effect is obtained with a daily intake of 2 g of alpha-linolenic acid.
The amount of ALA in a linseed oil can be found in the nutrition table on the label. We do not make any further claims regarding its effects—for us, linseed oil is primarily a traditional culinary oil with a unique flavor. A varied, balanced diet and a healthy lifestyle are important.
What is linseed oil?
Linseed oil is pressed from the seeds of the flax plant (Linum usitatissimum). It is one of the oldest cultivated oils in Europe—in Germany, linseed oil was used as an edible oil for centuries, but increasingly fell into oblivion during the 20th century. In recent years, it has been experiencing a true renaissance.
How is linseed oil produced?
High-quality linseed oil is produced by cold pressing. The flaxseeds are pressed at low temperatures, ensuring that the full aroma and the characteristic golden-yellow color are preserved.
What does linseed oil taste like?
Linseed oil has a characteristic earthy, savory, and slightly hay-like flavor with nutty undertones. Freshly pressed linseed oil is mild and pleasant; over time, it becomes somewhat more intense. If it goes rancid (which happens quickly with linseed oil), it develops an unpleasantly bitter aftertaste.
Classic use in German cuisine
The undisputed classic: jacket potatoes with quark and linseed oil. A simple but unbeatable combination that has been maintained for generations in Northern Germany and many parts of the former GDR.
Other uses in the kitchen
- Quark and yogurt: Classically with linseed oil, pumpkin seeds, and chives
- Smoothies: One teaspoon per glass, provides a creamy consistency
- Salad dressings: Especially for winter salads
- Over potatoes: Drizzled hot over fried or jacket potatoes
- Over soups: A splash as a finishing touch
- Bread with quark and linseed oil: A hearty rustic bread topping
Important: Never heat linseed oil! The delicate aromas cannot withstand high temperatures and will become unpleasantly bitter.
Storage
Linseed oil is very sensitive to light, oxygen, and heat. After opening, it must be stored in the refrigerator and consumed within 6–8 weeks. Dark glass bottles provide additional protection. If the oil becomes unpleasantly bitter, it is no longer fit for consumption.
What to look for when buying?
- Cold-pressed: Indicated on the label
- Press date: As fresh as possible
- Dark bottle: Protection from light is important
- Regional origin: Freshness instead of long transport routes
