Camelina sativa seed is an underutilized oil source rich in omega‐3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega‐3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega‐3 fatty acids.