The common name of the camelina plant is "false flax". It is the oldest oilseed cultivated in Poland. Before about 80 years ago camelina oil was only cold pressed. Present 70-80 year olds remember the taste of it as an inherent part of their childhood. The oil was served with bread, onion, and salt. It has a distinctive taste and smell - slightly spicy, and a goldish colour. As it is rich in natural antioxidants, such as vitamin E, its durability is higher than that of linseed oil to Dr. Budwig’s diet, despite the high content of omega -3. Camelina oil contains about 33-36 % of ? -linolenic acid (Niewiadomski 1984). Eicosenoic acid is also present in the oil in the amount of 20 % of the total acids, which makes it unique in relation to other oils. The above mentioned fatty acids and vitamin E have positive influence on the improvement of our health. They support the cardiovascular system, protect against the consequences of atherosclerosis, e.g.: heart attacks and strokes. Unlike saturated fats (animal) they can lower the level of "bad" cholesterol. The oil is recommended for consumption with cold dishes, for example salads. It tastes fantastic with onion and herring.