Being aware that nature gives us its wealth, which we should use wisely, we have created Oleina 3 grains oil – virgin rapeseed oil enriched with linseed oil and pumpkin seed oil.
Oil 3 grains is a natural source of valuable nutrients, including Omega-3 acids and vitamins E and K.
Oil 3 grains is recommended for frying and baking due to its high stability (its smoke point is 240-250°C).
Oil 3 grains is available in a dark bottle that protects its content from the adverse effects of light.
Cold-pressed Oleina is the brand’s response to changing nutritional trends – consumers are looking for authentic and natural products. The multi-stage and restrictive process of selecting the raw material from selected suppliers, as well as control at every stage of production, ensures that the oil retains all the richness of nutritional values.
Cold-pressed Oleina oils are products made in the process of mechanical pressing (at a temperature of up to 50°C), thanks to which they retain their characteristic taste and aroma. During storage of cold-pressed oil, a natural sediment may appear in it. Individual batches of cold-pressed oils may naturally differ in the intensity of taste, color and aroma.
Cold-pressed linseed oil Oleina is made from carefully selected and controlled flax seeds. The seeds are mechanically cold-pressed (at a temperature of up to 50°C), thanks to which the oil retains its golden color and characteristic bitter taste.
Linseed il Oleina is a source of natural nutrients, including valuable Omega-3 acid.
Linseed oil is used only cold. It is ideal for traditional herring, salads, sandwich spreads and for finishing dishes.
Oleina with herbs is a combination of oil with natural, aromatic herbs.
Oleina oils with herbs are perfect for frying, baking, salads and pickling.
A wide range of flavors consisting of four product variants will allow every cooking enthusiast to find their favorite flavor. The Oleina line with herbs was created for convenient seasoning of dishes and creating a new version of traditional dishes.
