Virgin Linseed Oil 200 ml

Our virgin organic linseed oil is cold-pressed in the heart of Béarn, from oilseed flaxseed from organic farming. Golden, clear, with a frank hazelnut taste, it is among the culinary oils richest in omega-3 ALA. Awarded the Médaille d’Or Best Of Gastronomie 2026, it embodies the know-how of a short, traceable supply chain in the Pyrenees. To go further, read our complete guide to culinary linseed oil.

Our linseed oil is 100% vegan, certified organic, virgin and unrefined, and naturally gluten-free.

An organic linseed oil, from organic farming in Béarn

Our linseed oil is certified organic: the oilseed flax it is made from is grown according to organic farming specifications, without synthetic fertilisers or pesticides. This recent certification crowns a standard we have upheld from the very beginning: a raw material grown on a specific terroir, harvested when ripe and monitored plot by plot.

From the Béarn plot to the bottle, the supply chain stays short. The flax is pressed a few kilometres from the fields, in the days following the harvest: this short delay between harvest and pressing is decisive for an oil so sensitive to oxidation. Each batch is identified, from sowing to bottling. To discover the flax grown in the Pyrenees, browse our feature on flax.

A composition rich in omega-3 ALA

Linseed oil stands out for its content of alpha-linolenic acid (ALA), the plant-based omega-3. On its own it makes up nearly half of its fatty acids, making it one of the culinary oils most concentrated in omega-3. A tablespoon provides several grams.

This composition also explains the oil’s fragility: it is what dictates the cold pressing, the tinted bottle, the 200 ml format and the refrigerated storage detailed below. Unlike the seed, the oil contains neither fibre nor protein: it provides only the fat fraction. For the whole seed, turn to our flaxseed or our organic kibbled flaxseed.

Cold pressing, without solvents: a purely mechanical process

The extraction method makes all the difference. Cold pressing is mechanical: the seed passes through a screw press, without external heating, without solvents and without refining. The temperature stays low, which preserves the fatty acids and aromas, whereas hot extraction or refining would neutralise the taste and colour.

The oil is then simply decanted, then bottled in tinted glass, protected from light. Nothing is added: no preservatives, no synthetic antioxidants, no flavourings. Our story and our know-how rest on this standard.

The press cake, turned into flour

Pressing leaves a dense press cake, the solid fraction of the seed. Rather than waste it, we mill it finely: it becomes our flax flour. Nothing of the seed is left aside.

Taste and texture: an oil with character

When fresh, our linseed oil has a golden colour, a fluid texture and a frank hazelnut taste, with a herbaceous hint and a slightly bitter finish that is the hallmark of an unrefined virgin oil. It pairs naturally with local produce: root vegetables, steamed potatoes, fresh cheeses, trout, autumn salads, lentils. A strong bitterness or a smell of old cardboard, on the other hand, signals an oxidised oil, to be replaced.

How to use linseed oil in cooking (without ever heating it)

The golden rule fits in one sentence: linseed oil is never cooked. When heated, it oxidises, browns and develops an unpleasant bitterness. It is used only cold, as a finishing touch or in dressings:

• drizzled over steamed vegetables, a purée or a velouté already served;
• in a vinaigrette, using one third linseed oil to two thirds of a more neutral-tasting oil;
• on cold fish, a tartare, raw vegetables or fromage blanc;
• in a smoothie, a yoghurt or a porridge, by the spoonful;
• mixed into a hummus, an avocado purée or a yoghurt and herb sauce.

Allow one tablespoon (10 to 15 ml) to flavour a dish for two. Always add it last, off the heat. Our ambassador chefs use it in signature recipes to be found on our recipes page.

Storage: protecting a delicate oil

Because it oxidises quickly, linseed oil must be stored with care:

• in the fridge, always, as soon as it is opened;
• away from light, in its tinted bottle, tightly closed;
• used within 4 to 6 weeks of opening, ideally;
• before opening, in a cool, dry and dark place, until the date shown on the label.

That is why we offer it in a 200 ml format: a volume calibrated for regular use, without waste or a bottle left open for too long.

Why choose Lin des Pyrénées linseed oil

Choosing our organic linseed oil means choosing an acclaimed and traceable oil:

• Médaille d’Or Best Of Gastronomie 2026 - an award won on taste;
• organic certification - from organic farming;
• mechanical cold pressing, without solvents, without refining, as close as possible to the fields;
• full traceability: seed origin, plot and pressing date all known;
• short supply chain in Béarn, direct from the producer;
• press cake turned into flax flour, so that no fraction of the seed is discarded.

Available on this page and from our partner stockists.