flax oil

Flax oil, also known as linseed oil, is a viscous liquid extracted from the seeds of Linum usitatissimum, a flowering plant cultivated worldwide for fiber and seed production. Cold-pressed or expeller-pressed flax oil is pale golden to amber in color with a slightly nutty, earthy flavor. The oil is highly perishable due to its high concentration of polyunsaturated fatty acids, particularly alpha-linolenic acid (ALA), an omega-3 fatty acid that makes it prone to oxidation and rancidity when exposed to heat, light, or oxygen.

Cold-pressed food-grade flax oil differs from industrial linseed oil, which is heat-treated and often contains additives for use in paints, varnishes, and wood finishing. The culinary form is unrefined and typically stored in dark bottles under refrigeration to preserve its nutritional integrity and prevent spoilage.

Flax oil is primarily used as a nutritional supplement or finishing oil rather than a cooking fat, since heat degrades its beneficial omega-3 content. It is commonly drizzled over salads, yogurt, oatmeal, and smoothies, or added to cold soups and dressings to boost nutritional value. In Scandinavian and Northern European cuisines, flax oil appears in traditional dishes, particularly with fish and root vegetables. The oil's mild nutty flavor complements grain-based dishes, legumes, and vegetable preparations. Because it has a low smoke point (around 225°C/437°F), flax oil should never be used for cooking, frying, or high-heat applications.