Mustard oil «Gorlinka» is a 100% natural organic product extracted by cold pressure of mustard seeds (at a temperature below 50°C). It is a product made from selected seeds (non-erucic «Raketa»-kind,) only grown at different locations of the Volgograd region.

It is ideal for salads and sauces. In addition, gourmets can use it for frying and baking and housewives for making preserves.

«Gorlinka» mustard oil is a laureate of «100 Best Products of Russia« contest (2006 - 2018) and a repeated winner of many exhibitions.

How «Gorlinka» appeared

The history of mustard oil in the Lower Volga region begins in the late 18th century. The «forefathers» of this product were German missionaries invited by the Empress Catherine to development of suburbs in Russia. The Germans founded the settlement of Sarepta on a picturesque bank of the Volga to the south of Tsaritsyn (now Volgograd).

They bred a new mustard variety by crossbreeding together white and wild mustard plants. New mustard kind was named by colour and place of selection: Oriental mustard «sizaya sareptskaya» (Brassica juncea). It turned out that the oil, pressed from Oriental mustard seeds, possesses unique bactericidal and preserving qualities.

Shelf life of mustard oil was 3–4 times more compared to other natural unrefined oils.

Cooking foods in mustard oil made their storage surprisingly long, what was very important in the absence of refrigerators. These qualities provided a brisk demand for mustard oil in the 19th century and over 200 years it has been the main vegetable oil in the Lower Volga.

The usual mustard oil was comprised mostly of unsaturated fatty acids (90%):

Oleic acid (ω-9) С18:1- 25%
Linoleic acid (ω-6) С18:2- 21%
Linolenic acid (ω-3) С18:3- 10%
Eicosenoic acid С20:1- 11%
Erucic acid С22:1- 23%
The others - 10%

At the end of the 20th century European scientists have concluded that the content of erucic acid in edible oils should not exceed 5% of the total fat content. The selectionists of VNIIMK in Krasnodar were assigned to breed a new variety of mustard and they succeeded in breeding a new type of non-erucic mustard seeds «Raketa» in 1998.

The enthusiast in cultivating this type of mustard seeds in the Volgograd region and manufacturing mustard oil only from selected non-erucic mustard seeds «Raketa» became the Volgograd mustard oil mill «RODOS».

So in 2003 a new mustard oil «Gorlinka» with a unique proportion of most important unsaturated fatty acids appeared:

Oleic acid (ω-9) С18:1- 45%
Linoleic acid (ω-6) С18:2- 32%
Linolenic acid (ω-3) С18:3- 14%
The others - 9%

Linolenic acid (vitamin F) possesses remarkable healing qualities.

It is responsible for cellular membrane fluidity and permeability in the body, for division and formation of new cells, for growth and development in childhood and for activity, cheerfulness, and prolongation of life in adulthood.

Linolenic acid is called essential; it cannot be constructed within an organism like any other acids and therefore must be obtained from the diet. It is contained in sufficient quantities only in a few food sources. They are fish oil (fishes from cold seas, salmon), linseed oil (which cannot be stored for a long time because of rapid oxidation and rancidity as a result), black currant oil (which is rare) and mustard oil «Gorlinka».

What kind of oil is «Gorlinka» and why should we use it?

Mustard oil «Gorlinka» has a light taste, a fine scent, an amber colour, specific transparency and a nice long aftertaste.

It does not foam much during the frying, gives light golden colour and subtle steppe aroma to products. The oil enhances taste of vegetables and remains a full component in salads, because it is uncooked.

Bread made with the addition of mustard oil stays fresh for a long time. By making preserves this oil is absolutely indispensable because of its natural preserving qualities.

Olive oil comprises mostly oleic acid (76%) and sunflower oil - linoleic acid (80%). That is the cause they are often mixed together (blended) in order to achieve the favorable fatty-acid balance, which are useful for our body. In mustard oil «Gorlinka» that balance is natural due to selectionists’ efforts.

Saturated acids 16
Unsaturated fatty acids:
oleic acid 76
linoleic acid 8
linolenic acid 0
Saturated acids 4
Unsaturated fatty acids:
oleic acid 45
linoleic acid 32
linolenic acid 14
Saturated acids 7
Unsaturated fatty acids:
oleic acid 10
linoleic acid 80
linolenic acid 0
Saturated acids 17
Unsaturated fatty acids:
oleic acid 24
linoleic acid 59
linolenic acid 0
Saturated acids 9
Unsaturated fatty acids:
oleic acid 19
linoleic acid 14
linolenic acid 58

In content of oleic acid «Gorlinka» (45%) is second only to olive oil (76%) and they are common as a table or cooking oil suitable for frying. In content of linolenic acid «Gorlinka» (14%) is second only to linseed oil (58%). That is why it belongs to the salubrious products.

Dietitians believe that the ratio of linoleic acid (ω-6) to linolenic acid (ω-3) in human diet should be between 3:1 and 2:1, depending on the age. In this respect «Gorlinka» is the best standard.

At all stages of oil production – careful seeds drying, oil extraction, cold pressing and double filtering – the maximum temperature does not exceed 50°C. It enables to preserve all the bioactive organic substances in raw and fresh condition. Cold-pressed oil has flavour and odour of raw seeds, from which it is extracted.

Mustard oil «Gorlinka» not only gives your meals an incomparable taste and aroma, but also provides you with health and nutrition enriched with valuable essential vitamins and microelements. It is very important nowadays, when a large number of foodstuffs contain artificial additives, preservatives, substitutes and are often so poor in elements necessary for our health.

«Our food should be our health», said wise men in times of Hippocrates.