Linseed oil

a highly sensitive natural state bio-oil

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Article number: Öhlmühle Solling
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For this linseed harvest fresh flaxseed is pressed windmill fresh cold week. So valuable ingredients and the varietal taste are particularly well preserved. By the way: Fresh linseed oil contains about 55% omega-3 fatty acids and is only about 8 weeks.

Linseed oil is a highly sensitive natural state bio-oil that is cold-pressed because of this absence of air, and then only filtered carefully. The linseed oil should be heated in any way.

The starting product is unpeeled, organically grown EU organic linseed. Because cold-pressed organic flaxseed oil in the air is extremely rancid quickly, it should hermetically closed at 5 - 10 ° C are kept. Even under these conditions holds the linseed oil just 2 months. Therefore, it is opportune to freeze the linseed oil: At -25 ° C it is stable for six months.

Tips: To open the 1l and 2.5l linseed oil canisters with no problems

Delays by regional linseed

Mr. Liu, Zhaqi Farmers.

Werner Baensch, product developers of Ölmühle Solling, and organic farmer Evers senior from Borgentreich happy about the long-term cooperation in the region.

Sebastian Baensch, CEO of Ölmühle Solling, and organic farmer Henning Niemann from Uetze, in flowering Leinfeld in quality control.

For our mill freshly cold-pressed linseed oil, we would of course prefer to use exclusively linseed from the region, or at least from Germany. Unfortunately, this target is currently not completely accessible: We are actively working to attract other organic farmers from our region as a long-term partner for linseed. So we're all the more to have won two new regional cooperation partner in Leinanbau. The organic farmers Evers from Borgentreich and Niemann from Uetze we have found long-term supplier in the region. However, this oilseed is just very demanding, difficult and fragmented grow, so that many organic farmers give up trying again. The rising rents for arable land by competition from "energy maize", as well as uncertainty about the future framework conditions for organic farmers through the currently planned revision of the EU organic regulations currently hinder regional organic cultivation.

As demand for our mill freshly cold-pressed linseed oil is much higher than the supply of regional raw materials, we have therefore carefully looked around for other ecologically managed producers that meet our strict quality criteria. In Europe, we have this to our regret not found a solution: Our European neighbors not produce the desired quality. In Eastern Europe the organic farming does not meet our requirements for organic quality. The United States and Canada differ due to the high risk of contamination gentechischer. And so it is that we have found it only in the Far East: In the northern province of Heilongjiang of China Organic flaxseed is grown and in Northern India we identified organic qualities with which we and our customers can be tasted very satisfied ,

The seeds are grown in both locations each small farmer cooperatives who fully the ecological cultivation prescribed. The periodic quality checks never revealed so far may be deemed objectionable. The cargoes are transported by ship to Germany and processed daily in our oil mill into high quality fresh linseed oil for pleasure and wellbeing.

Detailed information: Origin of flaxseed from organic farming (pdf)

Properties of linseed oil

The linseed or flax plant is a very old, versatile crop that thrives almost everywhere except near the equator. Traditionally, they played well in our culture a prominent role, evident from the fact that many expressions found from the linseed or flax processing into everyday language: Whether we herumflachsen happy, lose the thread, a mystery tour company, muddled us someone by panting looks or a little shabby, the origin of all these concepts lies in the complex manufacturing of the stems of flax into linen.

the flax is high valued for millennia because of its edible seeds: They provide the body with essential fatty acids and fiber. In addition, flaxseed contain around 40% linseed oil, which is used to feed purposes and in natural medicine for generations. So sooner had almost every village its own oil mill and traders roamed the streets to sell fresh linseed oil. Because the linseed oil is a particularly heat- and light-sensitive oil, it lost in the wake of industrialization, however, important: For the large scale production of linseed oil is too perishable and for trade over long distances it was not durable enough.

Linseed oil is characterized by an extremely high content of alpha-linolenic acid, which represents about half of the fatty acids of the oil. Alpha-linolenic acid is a vegetable omega-3 fatty acid and therefore for those who do not like fish or vegetarians, of particular importance for the supply of omega-3 fatty acid. Alpha-linolenic acid is essential, that is essential to life. The body needs, for example, as a building block for its cell membranes. As it does so it can not produce itself, we have to eat them.

Linseed oil is a particularly good opportunity to improve its omega-3 supply. Since it also contains relatively little linoleic acid, an omega-6 fatty acid, linseed oil is very well suited to shift the ratio of omega-6 to omega-3 fatty acid in the diet towards omega-3. This is for years recommended by the nutrition science, because the usual diet today has too many Omega-6 fatty acids. For this reason, more omega-3 fats should be consumed regularly.

Alpha-linolenic acid (essential omega-3 fatty acid) contributes to the maintenance of normal blood cholesterol levels. Already 1-2 tablespoons (10 g) meet the daily need for omega-3 fatty acid by an adult.

Average energy and nutrient content of linseed EC Bio

3700 kJ / 900 kcal
100 g
hereof: saturated fatty acids
10.7 g
monounsaturated fatty acids
23.3 g
Polyunsaturated fatty acids
(Omega-3 and omega-6 fatty acids)
65.9 g
0 g
of which sugars
0 g
0 g


Linseed oil*
*from controlled organic cultivation

storage information

In a refrigerator after opening about 8 weeks.


7-8 weeks

Alpha-linolenic acid (essential omega-3 fatty acid) contributes to the maintenance of normal blood cholesterol levels. Already 1-2 tablespoons linseed cover the daily need for omega-3 fatty acid by an adult.

In Silesia and around Berlin linseed belonged with potatoes and cottage cheese for healthy home cooking. Because of its intense flavor by linseed linseed oil is perhaps not for everyone, but it can be mixed well with other oils.
We can recommend our mill fresh, cold-pressed linseed oil highly enough. It tastes nutty, is not bitter and has no fishy taste. This taste guarantee we offer our customers for our mill fresh linseed oil.

Tips for durability: Once it smells fishy or rancid, linseed oil should not be used. But then it is still as a varnish for wood furniture, because of the air resinous linseed oil, that is, it forms a thin, crack-free protective film.

Regulation (EC) no. 1924/2006 of the European Parliament restricts nutrition and health claims made on foods a. Thus may no longer have to be made aware of the nutritional impact of food and food supplements from 12 December 2012 Design. (This may only be the pharmaceutical industry now.)

Recommended reading
If you wish to further consider the matter of vegetable oils, we may mention the following publications and websites:

Krist, S et al (eds): Encyclopedia of vegetable fat and oils. Springer Verlag, 2008
Grimm, HU: linseed oil makes you happy. Dr. Watson Books 2006
Zhao, G et al: American Journal of clinical Nutrition 2007; 85: 385-391

The (press-) legal responsibility for all of the local content lies solely with the respective authors or authors / webmasters. We assume no responsibility for their accuracy or their compliance with all applicable laws.

Linseed oil is often prepared with potatoes and herb quark. It is also suitable as an ingredient for fresh vegetable juices, steamed vegetables, salad dressings, dips, milk drinks and cereal - but not for the hot kitchen or for frying!

Linseed oil with quark

Ingredients for 1 person

Preparation time: about 10 minutes


250 g lowfat quark
30 ml linseed oil
3-4 tablespoons Mineral water
1/2 tsp Salt and pepper
1/2 tsp (Cane) sugar
chopped fresh herbs to taste, chives is best, possibly parsley and a little lemon

from Ölmühle Solling
Linseed oil, possibly basil Würzöl

Pour the curd into a mixing bowl with linseed oil and mix with an electric mixer, possibly some mineral water to give, so that the curd is smooth and spreadable. The quark with the oil for 1-2 minutes continue stirring until a creamy mass. Then, a pinch of salt, some black pepper, sugar and possibly fresh garden herbs (chives, parsley) Stir. Who likes, tastes from with 1 tsp basil seasoning oil. With potatoes Falls Serve something remains: Store in a refrigerator!

Download this recipe as PDF

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