Cold-pressed oils production technology

Cold pressed oil is oil obtained by grinding and pressing at low temperatures. Many varieties of fruits, seeds and vegetables can be used to make this oil, but not all oils used for cooking are obtained through this process. The introduction of high temperatures into the manufacturing process of most oils reduces the severity of the taste of these oils, the nutritional value, and makes them lighter, and can also expose them to toxins.


Many people believe that cold-pressed oil tastes best. For dressings and dishes in which the flavor of the oil plays an important role, it usually works better than other additives used in food preparation.

Benefit for health

Cold-pressed oil can be healthier than conventional oil because it does not use high temperatures and chemicals. In the conventional process, the raw material is exposed to high temperatures, sometimes reaching 230 ° C, and this changes its chemical structure. Also, the common way to make oil often involves the use of chemicals such as hexane, a solvent that can cause health problems.


The cold-pressed method is most commonly used to obtain avocado oil, olive oil, pumpkin seed, flaxseed, sunflower and peanut oils. Production begins with grinding the nuts, seeds or fruits used until an even mass is obtained. This mass is slowly mixed, which helps to separate the oil from solid particles and its accumulation. After that, the mass is pressed, which allows the oil to be squeezed out. This process can be carried out both with the help of special equipment and in the traditional way, using a stone. Although the friction generated during the pressing process raises the temperature of the raw material, manufacturers must ensure that it stays within certain limits, otherwise they will not have the right to call the resulting product cold-pressed oil.