Why cold pressed
The difference is in how it's made
Most supermarket oils are refined — extracted with high heat and chemical solvents to maximise yield. Cold and wooden pressing takes the slower, older path: crush the seed gently and let the pure oil flow.
That single difference — slow pressing versus high-heat refining — changes everything about the oil that reaches your kitchen: its nutrients, its aroma, its taste, and its purity.
Side by side
Refined oil vs cold pressed oil
| Refined Oil | Cold Pressed Oil | |
|---|---|---|
| Extraction | High heat + chemical solvents | Slow wooden / cold press |
| Temperature | Very high (160–200°C+) | Low, near room temperature |
| Nutrients | Largely stripped away | Naturally retained |
| Aroma & taste | Neutralised, deodorised | Natural aroma preserved |
| Additives | Bleaching, refining agents | None — pure oil only |
| Colour | Artificially light/clear | Natural, varies by seed |
The benefits
What you gain with cold pressed
Low heat
Cold pressing keeps temperatures low, so heat-sensitive vitamins and antioxidants survive.
Zero chemicals
No hexane, no solvents, no bleaching — nothing between the seed and your bottle.
Real aroma
The natural smell and taste of the seed stay intact instead of being deodorised away.
More nutrients
Healthy fats, vitamin E, and antioxidants are preserved rather than refined out.
Good to know
Cold pressed questions
Is cold pressed oil better for daily cooking?
Yes. Cold and wooden pressed oils keep more of their natural nutrients and flavour, making them a healthier everyday choice when used sensibly.
Why is refined oil cheaper?
Refining uses high heat and solvents to extract more oil faster from the same seeds. It increases yield but strips nutrients, aroma, and character.
Does cold pressed oil have a shorter shelf life?
It can, because nothing artificial is added. Store it in a cool, dark place and away from direct sunlight to keep it fresh.
Taste the difference