Gold-of-pleasure oil

It is also known as camelina oil. The common name for the plant used to make this oil, Camelina sativa, derives from the rusty colour of its seeds. First records of the plant and its seeds used to press oil come from 3,000 years ago. Throughout the ages it has been used as a foodstuff and for technical purposes. After World War II its manufacturing was abandoned, to be revived in mid-1990s. After analysis, it turned out it has high content of saturated and unsaturated acids, and vitamins, particularly vitamin B. As an interesting side note, it can be added that the fuel sector expresses increasing interest in camelina oil.

Gold-of-pleasure oil has a characteristic aftertaste, with a distinct note of onion and mustard. The taste can be described as spicy. Its colour may range from golden to golden and greenish. The fatty acid content is healthy for humans.
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