Camelina oil is the oil that is extracted from the Camelina sativa oilseed. Camelina sativa is an ancient oilseed crop that is a member of the Brassicaceae family and is native to Northern Europe and Central Asia. 

Camelina was grown and consumed in Europe until the 1940s when higher yielding crops became more available. Currently, it is cultivated in Canada, the United States, Slovenia, and Italy. However, there are only a small number of acres being grown worldwide.

Camelina oil is advantageous in high heat applications due to its smoke point of 475°F, a higher smoke point than most carrier oils. As an ideal cooking oil for frying, grilling and sautéing, this raw material is often procured by food manufacturers or sold by large retailers as a preferred cooking oil.

Camelina oil can be used as a cooking oil, in salad dressings, stir-frys，and in spreads and margarines.  

Camelina oil is largely unsaturated (> 90%) and it is high in omega-3 and omega-6.  as well as vitamin E. Thus, it is ideal for salad and margarine oils.

The total amount of omega-3 fatty acids in the oil is approximately 39% (with 38% alpha-linolenic acid). 
The total amount of omega-6 fatty acids in camelina oil is approximately 18% (with 17% linoleic acid).